Southern Bourbon-Caramel Honeycrisp Bread Pudding

Long a thrifty staple in Southern kitchens, bread pudding turns day-old bread into something lush. This take folds Honeycrisp apples and bourbon into a custardy bake finished with caramel.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 445 cal
• 9g protein
• 58g carbs
• 19g fat

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Preheat the oven to 350°F. Butter an 8-inch square baking dish. Scatter the bread cubes in an even layer and set aside.
2. 2Peel, core, and dice the apples into 1/2-inch cubes. Melt the butter in a skillet over medium heat, add the apples and half the brown sugar, and cook 5 to 6 minutes until the fruit softens and the sugar melts into a light syrup.
3. 3In a large bowl whisk the eggs, remaining brown sugar, milk, cream, bourbon, vanilla, cinnamon, and salt until smooth and fully combined.
4. 4Pour the warm apple mixture over the bread cubes, then slowly pour the custard over everything, pressing the bread gently so it absorbs the liquid. Let the dish sit 15 minutes at room temperature so the bread fully soaks.
5. 5Drizzle half the caramel sauce over the top and sprinkle with the pecans. Bake 35 to 40 minutes until the top is deep golden, the edges bubble, and the center is just set with a slight jiggle.
6. 6Remove from the oven and immediately drizzle the remaining caramel over the hot surface so it sinks into the cracks. Cool 10 minutes on a wire rack.
7. 7Scoop or cut into 6 generous portions. The bourbon perfume, soft apples, and sticky caramel edges make it taste like a Southern bakery special ready for cooler evenings.