Introduction
If you’re looking for a warm, comforting dessert that brilliantly merges the best of two world-class classics—bread pudding and apple crisp—look no further than this Caramel Apple Crisp Bread Pudding. This recipe marries the soft, custardy richness of bread pudding with the crunchy, sweet-spiced topping of an apple crisp, then takes it up another notch with luscious caramel sauce. Whether you’re welcoming autumn’s cooler nights or simply craving that cozy dessert fix any time of year, this recipe delivers. In this article I’ll walk you through what the recipe is, the origin of the recipe, the ingredients with quantities, detailed step-by-step directions and preparation method, variations, FAQs, and finally a conclusion.
What Is Caramel Apple Crisp Bread Pudding?
Caramel Apple Crisp Bread Pudding is a decadent dessert that combines three beloved elements:
- The custardy, soul-soothing texture of a classic bread pudding (bread cubes soaked in a sweet custard, baked until tender),
- The sweet-spiced, oat-and-flour crisp topping characteristic of an apple crisp (or apple crumble),
- And rich caramel sauce, drizzled over the top for an extra layer of indulgence.
What makes this dessert so special is the way it balances textures (soft bread, tender apples, crisp topping) and flavors (sweet caramel, tart apple, warm cinnamon and nutmeg, buttery bread). While many desserts might lean one way or another, this one truly bridges comfort and indulgence.
In practical terms, you’ll cube slightly stale bread (brioche, challah, or French bread work beautifully), prepare a custard with eggs, milk, cream, sugars, vanilla and warm spices, cook apples with butter, brown sugar, cinnamon and a splash of lemon juice, then layer the custard-soaked bread and apples in a baking dish, top with a crisp mixture of oats/flour/butter/brown sugar/cinnamon/salt, bake until golden and set, then drizzle with caramel and serve with vanilla ice cream or whipped cream. The result: Caramel Apple Crisp Bread Pudding that warms the heart and delights the palate.
Origin of Caramel Apple Crisp Bread Pudding
To fully appreciate this recipe, it’s helpful to understand where its components come from.
Bread pudding
Traditional bread pudding is a dessert whose exact origin is somewhat murky, but broadly it arises from the concept of using day-old or stale bread, soaking it in a custard, and baking it for a comforting dish. As one cooking guide notes, bread pudding is “a dessert made with slightly stale bread and custard.” The idea of transforming leftover bread into something delicious is centuries old in European cuisine.
Apple crisp / apple crumble
The “crisp” or “crumble” topping applied to apples has its own story. In the U.S., apple crisp (aka apple crumble in UK/Canada) is a dessert made with cooked apples and a topping of flour, sugar, butter and often oats. The first printed reference to apple crisp in the U.S. appears in 1924. In Britain, the apple crumble gained popularity especially during World War II as a more frugal alternative to a full pie crust.
The mash-up
The elegant merging of these two desserts—bread pudding + apple crisp + caramel sauce—may not have a precise moment of invention, but it clearly builds on a modern trend: taking beloved classic recipes and combining them into one elevated dish. For example, blogs about “apple crisp bread pudding” describe this marriage of textures and flavors as a “terrific marriage” of two favourite comfort food desserts.
So when you make Caramel Apple Crisp Bread Pudding, you are essentially honoring the traditions of bread pudding and apple crisp, and bringing in the fun twist of caramel sauce for that extra decadence.
Ingredients with Quantities
Here’s the full ingredient list for the Caramel Apple Crisp Bread Pudding, serving 8-10 (in a 9×13 pan or deep 8×8 pan).
Bread Pudding Base
- 6 cups cubed bread (brioche, challah, or French bread), slightly stale
- 3 large eggs
- 1 ½ cups milk (whole or 2%)
- 1 cup heavy cream (or half & half)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
Caramel Apple Filling
- 3–4 medium apples, peeled & diced (Granny Smith, Honeycrisp, or a mix)
- 2 tbsp butter
- 3 tbsp brown sugar
- ½ tsp cinnamon
- Splash of lemon juice
- Optional: 2 tbsp caramel sauce
Crisp Topping
- ½ cup old-fashioned oats
- ½ cup flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 6 tbsp cold butter, cubed
To Serve
- Warm caramel sauce (store-bought or homemade)
- Vanilla ice cream or whipped cream (optional)
Step-by-Step Directions and Preparation Method
Here is how you make the Caramel Apple Crisp Bread Pudding, step by step. Use a conversational style—as though you’re walking through your kitchen with a friend.
1. Prep
Preheat your oven to 350 °F (180 °C). Grease your baking dish (either a 9×13 pan or a deep 8×8 pan works well).
2. Cook the Apples
In a skillet over medium heat, melt the 2 tbsp butter. Add the diced apples, the 3 tbsp brown sugar, the ½ tsp cinnamon, and a splash of lemon juice. Cook for about 5–7 minutes until the apples have softened slightly but don’t turn mushy— you still want a little bite and structure. If you like extra richness, stir in the optional 2 tbsp caramel sauce now. Then remove from heat and let the apples cool slightly.
3. Make the Custard
In a large bowl, whisk together the 3 large eggs, 1 ½ cups milk, 1 cup heavy cream (or half & half), ½ cup brown sugar, ¼ cup granulated sugar, 1 tbsp vanilla extract, 1 tsp cinnamon, ¼ tsp nutmeg and a pinch of salt. Make sure everything is well-combined.
4. Assemble the Bread Pudding
Take your 6 cups cubed bread (which should be slightly stale—this helps it soak up the custard better) and place into a large bowl. Pour the custard mixture over the bread cubes and gently toss so that the bread is thoroughly coated. Let the bread soak in the custard for 10-15 minutes—this helps it absorb the liquid and ensures a moist, creamy final texture. Next, fold in the cooked apples (reserving a few apple pieces for the topping if you like that extra look). Then pour everything into your greased baking dish.
5. Add the Crisp Topping
In a separate bowl, combine:
- ½ cup old-fashioned oats
- ½ cup flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
Then cut in the 6 tbsp cold, cubed butter—use your fork or fingers to work the butter into the dry ingredients until you end up with a crumbly topping mixture. Sprinkle that topping evenly over your bread pudding in the dish. If you reserved some apple pieces earlier, scatter them on top now for visual appeal.
6. Bake
Place the baking dish in your pre-heated oven. Bake for 45-55 minutes, until the top is golden and crisp, and the center is set but still soft (you don’t want it completely dry). If you notice the topping is browning too quickly before the center is cooked through, cover loosely with foil for the remaining bake time.
7. Finish & Serve
Allow the bread pudding to cool for 10-15 minutes—it will continue to set and the flavors will settle. Then drizzle generously with warm caramel sauce. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for maximum comfort and richness. And there you have it—your irresistible Caramel Apple Crisp Bread Pudding is ready to delight.
Variations: Apple caramel bread pudding
One of the joys of this recipe is how adaptable it is. Here are some tasty variations you can try to put your own spin on the Caramel Apple Crisp Bread Pudding:
- Extra gooey version – Stir ½ cup more caramel into the custard base before baking, so you get extra caramel pull in each bite.
- Boozy version – Replace ¼ cup of the milk with bourbon or dark rum. The alcohol will bake off but leave behind warm, complex flavor.
- Add nuts – Mix in ½ cup chopped pecans or walnuts into the crisp topping (or even throughout the bread-custard layer) for additional crunch and flavor.
- Salted caramel version – After baking, sprinkle some flaky sea salt (like Maldon) over the caramel-drizzled pudding to contrast the sweetness with a little saltiness.
- Breakfast-friendly version – Use less sugar (reduce both brown sugar and granulated sugar slightly) and serve with warm maple syrup instead of caramel sauce. This transforms the dessert into a decadent breakfast or brunch dish.
- Fruit swap version – While apples are ideal, you could mix in pears, or use half apples/half pears for subtle variation.
- Gluten-free version – Use gluten-free bread cubes and substitute gluten-free flour for the crisp topping.
Feel free to experiment depending on the occasion, your mood, or what’s in your pantry.
FAQs – Frequently Asked Questions About Caramel Apple Crisp Bread Pudding
Q1: Can I use any type of bread for Apple caramel bread pudding?
Yes, you can—but for best results, use bread that is slightly stale (or even day-old). Stale bread absorbs the custard better, giving you that creamy center without becoming soggy. According to one source: “The best bread for bread pudding is a slightly stale loaf that would otherwise go to waste.” Brioche, challah, or French bread are excellent because they’re rich, sturdy, and hold up well.
Q2: Can I prepare this ahead of time?
Absolutely. One of the great features is that you can assemble the bread cubes + custard + apples ahead of time, cover and refrigerate for several hours (or overnight), then add the crisp topping and bake just before serving. This can deepen flavor and make it convenient for entertaining.
Q3: How do I know when it’s done baking?
You’ll know the Caramel Apple Crisp Bread Pudding is done when the top is golden and crisp, the edges have pulled slightly away from the sides, and the center is set but still soft (not jiggly like liquid). If in doubt, gently insert a knife or toothpick near the center—if it comes out mostly clean (with a few moist crumbs), you’re good.
Q4: What apples should I use?
Use firm apples that hold their texture during cooking—like Granny Smith, Honeycrisp, or a mix of sweet and tart. Using a mix gives you layered flavor: some tart for balance, some sweet for indulgence. These are the ones we specified in the ingredients above.
Q5: Can I freeze leftovers?
Yes, you can. Once baked and cooled, cover tightly (foil + plastic wrap) and freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then bake at 350 °F for 15-20 minutes until warmed through. The topping may lose a little crunch, but the flavor will remain excellent.
Q6: Can I make Apple caramel bread pudding for breakfast or brunch?
Yes! One of the variations above is a “breakfast-friendly version” with less sugar and served with maple syrup instead of caramel sauce. It works beautifully as a warm, comforting morning treat.
Q7: What if I don’t have heavy cream?
You can substitute half & half or combine milk + a bit of extra butter to approximate creaminess. The recipe already allows “heavy cream (or half & half)”. The richer the dairy, the creamier the final texture.
Q8: My topping is browning too fast—what should I do?
If you notice the crisp topping is getting too dark while the center is still undercooked, loosely tent the baking dish with aluminum foil and continue baking until done. This prevents burning while allowing the center to finish.
Conclusion: Caramel Apple Crisp Bread Pudding
In crafting this Caramel Apple Crisp Bread Pudding, you’re giving yourself (and anyone you share it with) a dessert that is truly comfort food elevated. The rich custard-soaked bread, daringly sweet caramel, tender apples, and crisp topping all come together in a dish that hits both homey and indulgent notes. This recipe succeeds because it honours the traditions of bread pudding and apple crisp—while also bringing its own distinct twist.
Whether you’re serving it for a fall gathering, a cozy weekend treat, or simply whenever you crave something warm and satisfying, Caramel Apple Crisp Bread Pudding is bound to impress. I encourage you to try it, make it your own with one of the variations listed, and enjoy the aroma and flavor that only such a dessert can deliver. Happy baking—and may your kitchen fill with the sweet scent of caramel, cinnamon-spiced apples, and cozy moments around the table.
[tasty-recipe id=”15511″]
