Description
This Bread Pudding with Apples is a comforting and flavorful dessert featuring toasted brioche bread cubes, tart Granny Smith apples, crunchy walnuts, and sweet dried cranberries baked in a spiced custard. Served warm with a rich homemade caramel sauce, it is perfect for cozy gatherings and seasonal treats.
Ingredients
Scale
Bread and Add-Ins
- 1 16 ounce loaf brioche or challah bread
- 3 medium Granny Smith apples, peeled, chopped ¼-inch
- 2/3 cup chopped walnuts
- 2/3 cup dried cranberries
Custard
- 5 large eggs
- 1 egg yolk
- 1/2 cup applesauce (regular, not unsweetened)
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 3/4 cups milk
- 1 3/4 cups heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
Add Later
- 4 tablespoons Danish Creamery Butter, cubed
Caramel Sauce
- 12 tablespoons Danish Creamery Butter
- 3/4 cup packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Toast Bread: Preheat oven to 350 degrees F. Cut bread into 1-inch cubes and spread them in an even layer on a baking sheet. Toast for 10 minutes or until dried out but not hard or crispy.
- Prepare Baking Dish and Custard: Lightly grease a 9×13 inch baking dish. Whisk together all custard ingredients in a medium bowl until fully combined and set aside.
- Combine Bread Mixture: In a large bowl, toss toasted bread cubes with peeled and chopped apples, chopped walnuts, and dried cranberries. Transfer the mixture into the prepared baking dish.
- Pour Custard and Soak: Pour the custard evenly over the bread mixture. Let it sit for a couple of minutes, then press down gently with your hands to submerge the bread completely. Allow the casserole to rest for 15 minutes for custard absorption.
- Add Butter and Bake: Evenly scatter cubed butter over the top of the mixture. Bake uncovered at 350 degrees F for 55 minutes, or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs but no raw custard.
- Cool Before Serving: Remove from oven and cool on a baking rack for 10-15 minutes before serving.
- Make Caramel Sauce: In a small saucepan over medium-high heat, melt butter. Add brown sugar and heavy cream, whisking until sugar dissolves and sauce is heated through. Remove from heat and stir in vanilla extract. Reheat gently when serving, adding a little extra cream if sauce thickens.
- Serve: Pour desired amount of warm caramel sauce over bread pudding and serve warm.
Notes
- If omitting the caramel sauce, increase total sugar in custard to 1 cup for sufficient sweetness.
- Store leftover bread pudding covered in the refrigerator for up to 4-5 days.
- To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat leftovers in the microwave starting at 30 seconds intervals or covered in foil at 325 degrees F for 10-20 minutes depending on size.
- Prep components ahead but keep bread and apples separate from custard to avoid sogginess; add apples just before baking.
- Caramel sauce can be made days ahead and stored refrigerated; reheat with added cream as necessary.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 130 mg
