Caramel Apple Bread Pudding – A Sweet November Finish

Chef’s Overview

Dear Chefs, there is something unmistakably comforting about bread pudding in November — the way the custard soaks into the bread, the way apples melt into soft pockets of sweetness, and the way warm caramel ties everything together in one blissfully cozy bite. This dessert is the kind that quiets a room, gathers people closer, and makes you want to linger at the table just a little longer. Today we’re baking a caramel apple bread pudding that tastes like the perfect November ending — warm, tender, golden, and absolutely irresistible.

Ingredients List

For the Bread Pudding

1 loaf brioche or challah — cubed
2 large apples — peeled and diced
1 ½ cups whole milk
1 cup heavy cream
3 eggs
¾ cup brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt
1 tablespoon butter for greasing

For the Caramel Sauce

½ cup unsalted butter
1 cup brown sugar
½ cup heavy cream
Pinch of salt
Splash of vanilla

Optional Add-Ins

½ cup raisins or dried cranberries
½ cup toasted pecans or walnuts

Preparing the Bread and Apples for Baking

Bread pudding starts with texture — soft bread that soaks up custard while still baking into golden, caramelized edges. Cube your brioche and let it stale slightly, or toast it gently in the oven for a few minutes. Dice the apples using the 7" VG-10 Damascus Nakiri Knife — its straight blade keeps everything even so the apples cook at the same pace. This prep feels just like the peaceful rhythm we shared in Apple Walnut Crumble – The Sweet Comfort of November Baking — slow, grounding, and full of fall warmth.

Step 1 — Prep the Bread

Cube brioche or challah. Toast lightly if needed to help it hold structure.

Step 2 — Prep the Apples

Peel and dice apples into even pieces. Set aside.

Making the Custard for a Silky Bread Pudding

Warm milk and cream together until just heated through — not boiling. In a separate bowl, whisk eggs with brown sugar, cinnamon, nutmeg, vanilla, and salt. Slowly pour the warm milk mixture into the eggs, whisking constantly so the custard stays smooth and velvety. This is the heart of the dish — the part that transforms bread from something familiar into something decadent, just like the seasonal richness you craft in Pumpkin Risotto with Crispy Sage.

Step 3 — Build the Custard

Heat milk and cream gently. Whisk eggs, sugar, spices, and vanilla. Slowly combine.

Bringing the Pudding Together

Grease a baking dish with butter. Add bread cubes and apples, letting them mingle together. Pour the custard over the top and gently press everything down so the bread soaks up the mixture. This is where the magic begins — the bread absorbing flavor like a sponge, the apples settling into the pockets between each piece. If you want extra texture, stir in walnuts or cranberries using the 8" VG-10 Damascus Chef Knife for clean, confident prep. This part of the recipe has the same comforting assembly rhythm we used in Savory Pumpkin and Sage Stuffing – A Fall Dinner Essential — slow, steady, and deeply autumnal.

Step 4 — Combine Everything

Add bread and apples to the dish. Pour custard over. Press gently so all pieces absorb the mixture.

Baking Your Caramel Apple Bread Pudding

Bake at 350°F for 40–45 minutes until the top turns golden and the center is just set. Your kitchen will smell like warm apples, toasted sugar, and November comfort. The edges will crisp while the center stays tender — the perfect balance for a dessert like this.

Step 5 — Bake

Bake at 350°F until golden brown with a set but tender center.

Making the Warm Caramel Sauce

While the pudding bakes, melt butter and brown sugar in a saucepan until bubbling. Whisk in cream and a pinch of salt. Let it thicken gently, then finish with a splash of vanilla. This caramel becomes the final, irresistible touch — glossy, buttery, and just sweet enough.

Step 6 — Make the Caramel

Simmer butter, brown sugar, and cream until thickened. Add vanilla. Keep warm.

Serving Your Caramel Apple Bread Pudding

Dear Chefs, this dessert is meant to be served warm — never hot — so the custard settles and the caramel clings beautifully to each spoonful. Drizzle generously with warm caramel sauce, add a scoop of vanilla ice cream if you want something extra indulgent, and let the sweetness of apples and the softness of custard end your November dinner on a memorable note. This is comfort, celebration, and fall warmth all in one dish — a dessert meant for sharing, savoring, and going back for seconds.