Irresistible Apple Cider Caramel Bread Pudding Recipe

The aroma of warm apples and caramel wafting through your kitchen is enough to make anyone swoon. When I first discovered this Apple Cider Caramel Bread Pudding recipe, I knew it was going to be a keeper. The combination of sweet brioche bread, spiced apple cider, and gooey caramel sauce is nothing short of magical. Whether you’re looking for a cozy treat on a chilly evening or a show-stopping dessert for your next dinner party, this recipe ticks all the boxes. Plus, it’s surprisingly simple to make—even if you’ve never tackled bread pudding before. Get ready to impress your taste buds and your guests!

Why You’ll Love This Recipe

• Perfect Fall Flavor: The apple cider and caramel come together to create a warm, comforting taste of autumn.
• Easy-to-Make: This recipe is straightforward and doesn’t require fancy techniques or equipment.
• Versatile: Whether you serve it as a holiday dessert or a casual treat, it’s guaranteed to delight.
• Crowd-Pleaser: The combination of tender bread pudding and rich caramel sauce is a hit with kids and adults alike.
• Made With Simple Ingredients: Most of the ingredients are pantry staples or easy-to-find at your local grocery store.

What sets this Apple Cider Caramel Bread Pudding apart is its ability to balance sweetness and spice perfectly. The tangy notes from the apple cider complement the sugary richness of the caramel, while the soft bread absorbs the luscious custard without turning mushy. Trust me, this isn’t just another bread pudding—it’s the one you’ll crave all year long.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create layers of flavor and texture that will win over even the pickiest eaters. Here’s what you need:

• For the bread pudding:
  • 6 cups brioche or challah bread, cubed
  • 3 large eggs
  • 2 cups apple cider
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
• For the caramel sauce:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 1/4 cup apple cider
  • 2 tbsp unsalted butter
  • Pinch of salt

Feel free to use any bread you have on hand—French bread or sourdough work great too, but brioche adds a buttery richness. If you’re dairy-free, swap the milk and cream for your favorite plant-based alternatives like almond or oat milk. For a gluten-free version, try using gluten-free bread.

Equipment Needed

• Large mixing bowl
• Whisk
• 9×13-inch baking dish
• Small saucepan
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Cutting board and serrated knife

If you don’t have a whisk, a fork can do the trick for mixing the custard. When making the caramel sauce, a heavy-bottomed saucepan is ideal to prevent scorching, and a silicone spatula works wonders for stirring without sticking. If you’re new to bread pudding, don’t worry—the process is forgiving and easy to master!

Preparation Method

1. Prepare the bread: Cut the brioche or challah into 1-inch cubes and place them in a large mixing bowl. Allow the bread to sit out for a few hours or lightly toast it in the oven at 300°F (150°C) for 10 minutes to dry it out. This helps the bread absorb the custard without becoming soggy.
2. Make the custard: In a medium bowl, whisk together the eggs, apple cider, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until fully combined and smooth.
3. Combine the bread and custard: Pour the custard mixture over the bread cubes. Gently toss everything together so the bread is evenly coated. Let the mixture sit for 20 minutes to allow the bread to soak up the custard.
4. Preheat the oven: While the bread is soaking, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
5. Transfer to the baking dish: Once the bread has soaked up the custard, pour the mixture into the prepared baking dish, spreading it out evenly.
6. Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the custard is set but still slightly jiggly in the center.
7. Make the caramel sauce: While the bread pudding is baking, prepare the caramel sauce. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil. Once it turns a deep amber color (about 5-7 minutes), remove from heat and carefully whisk in the warm cream, apple cider, butter, and salt. Return to low heat if needed to smooth out any lumps.
8. Cool and serve: Allow the bread pudding to cool for 10 minutes before serving. Drizzle the warm caramel sauce generously over each serving.

For added indulgence, consider topping your bread pudding with a scoop of vanilla ice cream or a dollop of whipped cream—it’s pure heaven.

Cooking Tips & Techniques

• Drying the bread: Dry bread is key for soaking up the custard without turning mushy. If you don’t have time to leave the bread out, lightly toast it in the oven instead.
• Caramel troubleshooting: If your caramel sauce seizes when you add the cream, return it to low heat and stir until smooth again. It’s normal for caramel to bubble up—just pour the cream slowly!
• Don’t overbake: Keep an eye on the bread pudding while it’s in the oven. Overbaking can result in a dry texture. You want the center to be just set and slightly jiggly.
• Make ahead: You can assemble the bread pudding a day in advance and refrigerate it. Just bake it fresh when you’re ready to serve.
• Seasonal adjustments: For a winter twist, try adding a pinch of ground cloves or allspice to the custard.

Variations & Adaptations

• Dairy-Free: Substitute the milk and cream with almond milk or coconut milk. Use a dairy-free butter alternative for the caramel sauce.
• Gluten-Free: Swap the brioche or challah with gluten-free bread for an equally delicious result.
• Fruit Additions: Add diced apples or dried cranberries to the bread mixture for extra texture and flavor.
• Alcohol-Infused: Stir in a splash of bourbon or spiced rum into the caramel sauce for a grown-up twist.
• Chocolate Lover’s Delight: Sprinkle chocolate chips between the bread layers before adding the custard.

Personally, I love adding a handful of chopped pecans or walnuts for a little crunch—and they pair beautifully with the caramel sauce.

Serving & Storage Suggestions

Apple Cider Caramel Bread Pudding is best served warm, straight out of the oven. Pair it with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat. If you’re serving it at a gathering, drizzle the caramel sauce over the top just before serving for a dramatic presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop a portion in the microwave for about 30 seconds or warm it in the oven at 300°F (150°C) until heated through. You can also freeze individual portions for up to 2 months—just thaw and reheat when ready to enjoy.

Nutritional Information & Benefits

This Apple Cider Caramel Bread Pudding is a dessert worth savoring. While it’s indulgent, you’ll be glad to know it contains wholesome ingredients like eggs and milk, which provide protein and calcium. Apple cider brings a natural sweetness and a hint of antioxidants. For those watching their sugar intake, you can adjust the caramel sauce to your preference. Just keep in mind that this recipe is meant to be a treat—it’s all about balance!

Conclusion

If you’re searching for a dessert that’s comforting, flavorful, and downright irresistible, this Apple Cider Caramel Bread Pudding is the answer. It’s easy to customize, simple to make, and perfect for any occasion. Personally, I love serving this to friends and family—it never fails to bring smiles all around.

Irresistible Apple Cider Caramel Bread Pudding Recipe

Print Recipe

A cozy and indulgent dessert combining sweet brioche bread, spiced apple cider, and gooey caramel sauce. Perfect for fall evenings or dinner parties.

• Author: sarah
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 cups brioche or challah bread, cubed
• 3 large eggs
• 2 cups apple cider
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream, warmed
• 1/4 cup apple cider
• 2 tbsp unsalted butter
• Pinch of salt

Instructions

1. Cut the brioche or challah into 1-inch cubes and place them in a large mixing bowl. Allow the bread to sit out for a few hours or lightly toast it in the oven at 300°F (150°C) for 10 minutes to dry it out.
2. In a medium bowl, whisk together the eggs, apple cider, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until fully combined and smooth.
3. Pour the custard mixture over the bread cubes. Gently toss everything together so the bread is evenly coated. Let the mixture sit for 20 minutes to allow the bread to soak up the custard.
4. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
5. Once the bread has soaked up the custard, pour the mixture into the prepared baking dish, spreading it out evenly.
6. Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the custard is set but still slightly jiggly in the center.
7. While the bread pudding is baking, prepare the caramel sauce. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil. Once it turns a deep amber color (about 5-7 minutes), remove from heat and carefully whisk in the warm cream, apple cider, butter, and salt. Return to low heat if needed to smooth out any lumps.
8. Allow the bread pudding to cool for 10 minutes before serving. Drizzle the warm caramel sauce generously over each serving.

Notes

[‘Dry bread is key for soaking up the custard without turning mushy. Lightly toast it in the oven if needed.’, ‘If your caramel sauce seizes when you add the cream, return it to low heat and stir until smooth again.’, ‘Keep an eye on the bread pudding while it’s in the oven to avoid overbaking.’, ‘You can assemble the bread pudding a day in advance and refrigerate it. Bake it fresh when ready to serve.’, ‘For a winter twist, add a pinch of ground cloves or allspice to the custard.’]

Nutrition

• Serving Size: 1 portion
• Calories: 350
• Sugar: 30
• Sodium: 150
• Fat: 15
• Saturated Fat: 9
• Carbohydrates: 45
• Fiber: 2
• Protein: 6

Keywords: Apple Cider, Caramel, Bread Pudding, Fall Dessert, Easy Dessert Recipe