Katie Lee Biegel's Caramel Apple Bread Pudding Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Katie Lee Biegel

Caramel Apple Bread Pudding

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  • Level: Easy
  • Total: 3 hr 15 min (includes soaking time)
  • Active: 20 min
  • Yield: 10 to 12 servings
I love a bread pudding. Once you get the recipe down for the bread-to-custard ratio, you can make pretty much any iteration you like. For this, I was inspired by one of my favorite snacks as a kid – a caramel apple.



  1. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, whisk the eggs and half-and-half together until smooth. Add the brown and granulated sugars, vanilla, salt, cinnamon, nutmeg and ginger. Add the brioche and apples and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 2 hours and up to overnight to allow the liquid to be absorbed.
  3. Preheat the oven to 350 degrees F. Bake the bread pudding until golden brown, 50 to 55 minutes. Serve hot with vanilla ice cream, if desired. Drizzle with the caramel sauce.