Pioneer Woman Apple Bread Pudding

Pioneer woman apple bread pudding is a cozy baked dessert made with toasted brioche, brown sugar apples and a rich custard, ready in two hours. That makes it a go-to for Thanksgiving, fall potlucks or weeknight dinners, since the oven handles everything after you assemble the dish.

Toasting the bread cubes before assembly is the step you cannot skip, because dried bread absorbs custard evenly without turning mushy. If you use soft, fresh bread instead, the center collapses into a soggy mess that no amount of baking will fix.

The apple filling, cooked down with whiskey and lemon juice, gives this version more depth than plain vanilla bread puddings. Once you drizzle the homemade caramel sauce on top, you get a double hit of warmth that most other recipes skip.

Pioneer Woman Apple Bread Pudding

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

9

servings

Prep time

25

minutes

Cooking time

1

hour 

10

minutes

Calories

711

kcal

Oven-crisped bread holds pockets of spiced apple throughout a creamy, vanilla-scented custard base that bakes until the edges go golden and the center barely sets.

Ingredients

• For the Bread Pudding:
  

• 8 tbsp. salted butter (1 stick), plus more for the baking dish
  

• 10 c. (1-inch) cubes brioche or challah bread (from a 14-to-16-ounce loaf)
  

• 3 apples, peeled and cut into 1/2-inch pieces
  

• 1 c. light brown sugar
  

• 3 tbsp. whiskey (optional)
  

• Juice of 1/2 lemon
  

• 2 large eggs plus 1 large egg yolk
  

• 3 c. half-and-half
  

• 3/4 c. granulated sugar
  

• 1 tbsp. vanilla bean paste or vanilla extract
  

• 3/4 tsp. ground cinnamon
  

• 1/2 tsp. kosher salt

• For the Caramel Sauce:
  

• 4 tbsp. (1/2 stick) salted butter
  

• 1/2 c. half-and-half
  

• Pinch of kosher salt

Directions

• Toast the bread: Preheat the oven to 325°F and butter a 2-quart baking dish, then spread the bread cubes on a baking sheet and bake until lightly toasted and dry, about 15 minutes.
• Cook the apples: Melt the butter in a medium saucepan over medium-high heat, then set aside 3 tablespoons of the melted butter in a bowl. Then add the apples and cook until they start to soften, 3 to 4 minutes, before turning off the heat and stirring in 2/3 cup of the brown sugar, the whiskey (if using) and the lemon juice. Once combined, return to medium-high heat, bring to a simmer and cook until the apples are soft and the liquid starts to reduce, 3 to 4 minutes, then remove from heat and let cool.
• Make the custard: Whisk the reserved melted butter with the eggs, egg yolk, half-and-half, granulated sugar, vanilla, cinnamon, salt and the remaining 1/3 cup brown sugar until smooth, then set it aside while you assemble.
• Assemble and bake: Arrange half of the bread cubes in the prepared baking dish, then spoon 1 1/2 cups of the apple filling over the top. Then layer the remaining bread cubes over the apples, scatter the rest of the apples on top and pour the egg mixture over everything. Once assembled, bake until golden brown with a slight jiggle in the center, 55 to 60 minutes, then let the pudding rest for 30 minutes before serving.
• Make the caramel sauce: While the pudding rests, combine the butter, brown sugar, half-and-half, vanilla and a pinch of salt in a medium saucepan over medium-low heat, and bring to a simmer. Then cook, whisking, until thick and no longer grainy, about 5 minutes, before drizzling over each serving.

FAQs

Can I use regular white bread instead of brioche for apple bread pudding?

You can, but brioche and challah have more butter and eggs in the dough, which gives the finished pudding a richer flavor and softer texture. That said, regular white bread works in a pinch, though you should toast it longer since it dries out faster and absorbs custard unevenly. If you can’t find brioche, try French bread or thick-cut Texas toast instead, because their denser crumb holds up better during baking.

How long does apple bread pudding last in the fridge?

Covered tightly with plastic wrap or stored in an airtight container, it keeps in the fridge for 3 to 4 days. When you reheat, use a 325°F oven for about 15 minutes so the edges crisp up again, since microwaving makes the bread rubbery. And store the caramel sauce separately, warming it on the stovetop before drizzling over each serving.

Can I make apple bread pudding ahead of time?

You can assemble the bread, apples and custard in the baking dish up to 12 hours before baking, then cover it tightly and refrigerate overnight. That extra soaking time actually helps the bread absorb the custard more evenly, so the texture can be even better the next day. Before baking, pull it from the fridge 30 minutes early, because a cold dish needs extra time in the oven.

Do I need a specific size baking dish for bread pudding?

A 2-quart baking dish, like a 9-by-9-inch pan, works best because it gives the right ratio of crispy top to custardy center. If your dish is too large the pudding spreads thin and dries out, while a dish that’s too small can overflow in the oven. And since either ceramic or glass works fine, go with ceramic if you want the pudding to stay warm longer at the table.

Why did my bread pudding come out dry?

The most common reason is overbaking, since the pudding should still jiggle slightly when you pull it out because it keeps setting as it cools. But too little custard or not letting the bread soak long enough can cause dryness too. If you see dry spots before baking, press the bread down with a spatula so every cube gets coated.