Southern Skillet Bourbon-Caramel Apple Bread Pudding

Bread pudding has long been a thrifty Southern comfort classic, turning day-old loaves into something lush. This skillet version folds Honeycrisp apples, bourbon, and caramel into toasted brioche for a warm, spoonable dessert with a glossy finish.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 445 cal
• 9g protein
• 54g carbs
• 21g fat

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Ingredients

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

Instructions

1. 1Preheat the oven to 350°F. Cube the bread into 1-inch pieces and spread on a sheet pan; toast 8 minutes until lightly dry and golden so it soaks custard without turning mushy.
2. 2Peel, core, and dice the apples. Melt the butter in a 10-inch oven-safe skillet over medium heat, add the apples and brown sugar, and cook 5 to 6 minutes until the fruit softens and the sugar turns syrupy.
3. 3In a large bowl whisk the eggs, milk, cream, bourbon, vanilla, cinnamon, and salt until completely smooth.
4. 4Add the toasted bread cubes to the bowl and gently fold until every piece is coated; let the mixture sit 10 minutes so the bread fully absorbs the custard.
5. 5Scrape the soaked bread into the skillet on top of the caramelized apples and press into an even layer. Drizzle half the caramel sauce over the surface.
6. 6Bake 30 to 35 minutes until the top is puffed and deep golden, the edges bubble, and the center is just set with no liquid custard visible.
7. 7Remove from the oven and immediately drizzle the remaining caramel sauce over the hot pudding; finish with flaky sea salt.
8. 8Rest 10 minutes so slices hold together, then scoop into bowls while still warm for maximum comfort.