Southern Bourbon Caramel Apple Bread Pudding

Southern kitchens have long turned day-old bread into something special, and this bourbon caramel apple bread pudding does it with spiced custard and whiskey. Honeycrisp apples and a rich caramel finish give the classic a warm, make-ahead glow.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 420 cal
• 9g protein
• 52g carbs
• 19g fat

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Ingredients

• 6 cups cubed day-old brioche or challah
• 3 medium Honeycrisp or Gala apples
• 4 tbsp unsalted butter
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2/3 cup light brown sugar
• 2 tbsp bourbon
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 1/2 cup store-bought caramel sauce
• 1/3 cup toasted pecans

Instructions

1. 1Preheat the oven to 350°F and grease an 8-inch square baking dish. Spread the bread cubes on a sheet pan and toast them in the oven for 8 minutes until lightly dried and golden at the edges.
2. 2Peel, core, and slice the apples thinly. Melt the butter in a skillet over medium heat, add the apple slices, and cook 5 to 6 minutes until they soften and begin to caramelize at the edges; set aside to cool slightly.
3. 3In a large bowl whisk the eggs, milk, cream, brown sugar, bourbon, vanilla, cinnamon, nutmeg, and salt until completely smooth and the sugar dissolves.
4. 4Place the toasted bread cubes in the prepared baking dish and tuck the sautéed apples evenly among them. Pour the custard over everything, pressing gently so the bread soaks it up. Let stand 15 minutes.
5. 5Bake uncovered for 35 to 40 minutes until the top is puffed and golden, the center is just set, and a knife inserted in the middle comes out clean.
6. 6Warm the caramel sauce briefly so it pours easily. Drizzle it generously over the hot bread pudding and scatter the toasted pecans on top.
7. 7Cool for 10 minutes so the custard firms, then cut into six squares. Serve warm with extra caramel if desired.