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This Apple Bread Pudding is the coziest fall dessert, with buttery brioche soaked in a cinnamon custard, studded with Granny Smith apples, and finished with a warm Fireball whiskey caramel sauce. I make it on the first cold weekend of the season and the whole house smells like a cinnamon roll shop. It is just as comforting as our apple fritters.
Soak, bake, and drizzle for a warm, spiced dessert that tastes like fall in a bowl.
Apple Bread Pudding Quick Look
- 🕒 Prep Time: 25 minutes
- 🌡️ Cook Time: 1 hour 5 minutes
- ⏳ Total Time: 1 hour 30 minutes
- 🍽️ Serving: 15 servings
- ⚡ Calories: 344kcal
- 🌶️ Flavor Profile: Warm, cinnamony, boozy, and caramel-sweet
- ✋ Difficulty: Easy, on par with our apple crumble
Quick Answer
To make apple bread pudding, dry brioche bread cubes overnight, then warm milk, Fireball whiskey, granulated and brown sugar, and cinnamon in a saucepan until the sugar dissolves, stirring in butter and vanilla off the heat. Pour the custard over the bread cubes and let them soak, then fold in diced Granny Smith apples and beaten eggs. Spread the mixture into a greased 9×13 dish and bake at 350 degrees until golden, about 50 to 55 minutes. Make a quick Fireball caramel sauce and drizzle it over each warm slice before serving.
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Why This Recipe Works
Click to see the technique science
- Brioche makes it rich. Buttery, eggy brioche soaks up the custard while keeping a soft, tender texture that holds its shape.
- Fireball adds warm cinnamon spice. The cinnamon whiskey infuses the custard and the caramel sauce with a cozy, grown-up warmth.
- Real apples in every bite. Diced Granny Smith apples add fresh tartness and little pockets of soft fruit throughout.
- The caramel sauce is the finish. A quick Fireball caramel drizzle takes it over the top and makes every serving feel like a restaurant dessert.
- Make-ahead friendly. Dry the bread overnight and assemble ahead, so it is ready to bake when you need it.
- Feeds a crowd. Baked in a 9×13 dish, it serves up to 15, perfect for holidays and fall gatherings.
Why You’ll Love This Recipe
- Buttery brioche and a cinnamon custard make it rich, soft, and comforting.
- A warm Fireball whiskey caramel sauce takes this fall dessert over the top.
- It is cozy, spiced comfort food, just like our fried apples.
Key Ingredients
Pantry staples, a loaf of brioche, and a splash of Fireball come together into the coziest fall dessert.
- Brioche bread: Cut into cubes and dried out so it soaks up the custard without turning to mush, the rich base of the pudding.
- Whole milk and eggs: They create the silky custard that binds everything together as it bakes.
- Fireball cinnamon whiskey: Used in both the custard and the caramel sauce for a warm, spiced, cinnamon flavor.
- Granny Smith apples: Tart and firm, they hold their shape and add fresh apple flavor in every bite.
- Brown sugar, cinnamon, butter, and cream: The cozy supporting cast that sweetens the custard and makes the rich caramel sauce.
See recipe card for exact quantities.
Variations and Substitutions
Make this apple bread pudding your own with a few easy swaps.
- Make it alcohol-free: Swap the Fireball for apple cider plus a pinch of extra cinnamon in both the custard and the sauce.
- Use a different bread: Challah, French bread, or croissants all work in place of brioche.
- Add nuts or raisins: Fold in chopped pecans, walnuts, or raisins for extra texture.
- Change the apples: Honeycrisp or Gala add more sweetness, or use a mix like we do in our fried apples.
- Top it off: Serve with vanilla ice cream or whipped cream for an extra-decadent dessert.
How to Make Apple Bread Pudding
- Warm the milk, Fireball, granulated sugar, brown sugar, and cinnamon in a saucepan, stirring until the sugars dissolve, then stir in the butter and vanilla off the heat.
- Place the dried brioche cubes in a large bowl, pour the warm custard over them, and let them soak for 30 minutes.
- Fold the diced apples and beaten eggs into the soaked bread until everything is evenly combined.
- Spread the mixture into a greased 9×13 baking dish and bake at 350 degrees Fahrenheit for 50 to 55 minutes until golden and set, then cool 15 minutes.
- Make the sauce by stirring sugar, heavy cream, and butter in a saucepan until melted, then take it off the heat and stir in the Fireball.
- Slice the warm bread pudding and drizzle the Fireball caramel sauce generously over each piece before serving.
Recipe Tips & Tricks
- Dry the bread out fully overnight or in a low oven, stale cubes soak up the custard without getting soggy.
- Let the bread soak for the full 30 minutes so the custard reaches the center of every cube.
- Use tart Granny Smith apples so they hold their shape and balance the sweet, boozy custard.
- Do not boil the caramel sauce, stir it gently over medium heat just until smooth, then add the Fireball off the heat.
- Serve it warm with ice cream, just like you would our caramel apple pie egg rolls.
- Check the center for doneness, a knife inserted should come out clean and the edges should pull away from the sides.
Serving Ideas and Suggestions
This Fireball apple bread pudding is meant to be served warm, sliced into squares with the caramel sauce spooned generously over each piece. It is the perfect ending to a fall or holiday dinner, and it is even better with a scoop of vanilla ice cream or a dollop of whipped cream melting on top. For more cozy apple treats, try our apple cinnamon roll-ups.
Serve it for brunch, Thanksgiving dessert, or a cozy weekend treat with coffee. The boozy caramel makes it feel special enough for company, but it is easy enough for a casual night in.
Leftovers keep well covered in the fridge for up to 4 days, and a quick warm-up in the microwave brings back that just-baked texture. Looking for more fall baking? Our spice layer cake is another warm, cinnamony favorite.
Apple Bread Pudding FAQs
Yes. To make a non-alcoholic version, replace the Fireball whiskey in both the custard and the caramel sauce with an equal amount of apple cider, then add an extra pinch of ground cinnamon for that warm, spiced flavor. The bread pudding will still be rich, cozy, and full of apple and cinnamon taste, just family-friendly.
Brioche is ideal because it is rich, buttery, and eggy, so it soaks up the custard while staying tender. Challah, French bread, croissants, or any sturdy day-old bread also work well. The key is to use bread that is slightly stale or dried out, so it absorbs the liquid without falling apart.
Soggy bread pudding usually means the bread was too fresh or it was underbaked. Dry the bread cubes out overnight or in a low oven first so they absorb the custard properly. Bake until the center is set and a knife comes out clean, and let it rest for 15 minutes so it firms up before slicing.
Absolutely. You can dry the bread and assemble the soaked mixture the night before, cover it, and refrigerate, then bake it fresh the next day, adding a few extra minutes since it starts cold. You can also bake it fully ahead and reheat individual slices in the microwave or oven, drizzling on fresh warm caramel sauce before serving.
Store cooled bread pudding covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30 to 45 seconds, or warm the whole dish, covered, in a 325 degree oven until heated through. Store the caramel sauce separately and rewarm it gently, then drizzle it over just before serving.
Tart, firm apples like Granny Smith are best because they hold their shape during baking and balance the sweet, rich custard. If you prefer a sweeter result, use Honeycrisp, Gala, or Fuji, or a mix of sweet and tart apples. Just dice them small so they soften evenly throughout the pudding.
Craving more cozy apple desserts? Try our caramel apple pie egg rolls next for another warm, cinnamony treat.
Apple Bread Pudding
Ingredients
- 14- ounce brioche bread cut into 1-inch cubes
- 3 cups whole milk
- 1/2 cup Fireball cinnamon whiskey
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 4 tablespoons salted butter cut into tablespoons
- 2 teaspoon vanilla extract
- 3 cups small diced Granny Smith apples peeled and cored
- 4 large eggs well beaten
For the sauce:
- 1 cup granulated sugar
- 1/3 cup heavy cream
- 1/2 cup salted butter
- 1/4 cup Fireball cinnamon whiskey
Instructions
- The night before, cube the bread and lay it on a sheet tray. Place it in a cold oven overnight to dry out. Or, you can dry them out in a 250°F for 20-30 minutes, flipping them every 10 minutes until crisp.14- ounce brioche bread
- Add the milk, fireball, sugar, brown sugar, and cinnamon to a small saucepot over medium heat. Stir constantly until sugars are melted, about 5 minutes.3 cups whole milk, 1/2 cup Fireball cinnamon whiskey, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 2 teaspoons ground cinnamon
- Add the butter to the pot and stir until melted. Take off the heat and stir in the vanilla.4 tablespoons salted butter, 2 teaspoon vanilla extract
- Place the bread cubes into a large bowl. Pour the milk mixture over the cubes and stir to combine. Let this sit at room temperature for 30 minutes so the liquid can soak into the bread.
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
- Add the diced apples and beaten egg to the bowl with the bread pudding mixture, and fold them in until everything is well mixed.3 cups small diced Granny Smith apples, 4 large eggs
- Pour the mixture into the greased baking dish. Spread it out into an even layer. Bake for 50-55 minutes until golden brown on the top and the edges begin to pull away from the sides. A knife inserted into the center should come out clean.
- Place on a wire rack to cool for 15 minutes.
- While the bread pudding is cooling, make the sauce. Add the sugar, heavy cream, and butter to a small saucepot. Stir constantly over medium heat until the butter is melted and the sugar is dissolved, 5 minutes. Take off the heat and stir in the fireball.1 cup granulated sugar, 1/3 cup heavy cream, 1/2 cup salted butter, 1/4 cup Fireball cinnamon whiskey
- Slice and serve the bread pudding. Pour or spoon some of the sauce over each piece.
Notes
- Drying Bread: For the best texture, let your cubed bread dry out. Either leave it overnight or use the oven to help.
- Bread Choices: Besides brioche, French bread or challah bread are also great for this pudding.
- Sauce Tip: The fireball sauce solidifies if left out. Warm it up for that liquid gold pour.
- Serving Temperature: This dish tastes best served warm or at room temperature.
- Mix It Up: Don’t be shy to try different spices like ground nutmeg or clove.
- Perfect Consistency: Letting it sit for a bit after baking ensures the inside sets up just right.
Nutrition
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