Caramel Apple Bread Pudding Recipe

This fall-inspired Caramel Apple Bread Pudding, made with soft Hawaiian rolls and finished with a drizzle of caramel, is simple to prepare and perfect for breakfast, brunch, or dessert.

The first weeks of a new season are my favorite as a food writer — they bring fresh produce, new flavor combinations, and a chance to refresh styling for photos. In autumn, apples, warm spices, and a touch of caramel are what I reach for most. This Caramel Apple Bread Pudding combines those cozy fall flavors into a comforting, approachable dish that works equally well as an indulgent breakfast, a holiday brunch centerpiece, or a crowd-pleasing dessert.

For this version I used Hawaiian rolls. Their extra softness and mild sweetness create a lighter, fluffier bread pudding than more traditional breads like brioche or challah. As the pudding bakes, most of the bread stays tender while a few pieces on top caramelize slightly, giving a pleasing contrast of soft custard and crisp, sweet edges.

The final drizzle of caramel syrup elevates everything — think of it as the finishing touch that turns a good dessert into something unforgettable. If you prefer, a homemade caramel sauce works beautifully, but store-bought caramel syrup is a perfectly convenient option that still yields great results.

Ingredients

• 12 Hawaiian rolls, cubed — these give a lighter, slightly sweeter pudding; substitute brioche, challah, or French bread for a denser texture.
• 3 eggs, whisked
• 2 cups milk — 2% or whole milk are fine; dairy alternatives like soy or coconut milk can be used.
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 cup diced apples — Honeycrisp or Pink Lady work particularly well.
• 1/3 cup brown sugar
• 2 tbsp all-purpose flour
• 2 tbsp cold butter, cut into small pieces for the crumble topping
• 4 tbsp caramel syrup, for drizzling

Yield: serves about 8. See the recipe card below for prep and cook times and nutrition details.

Step by step instructions

Preheat the oven to 375°F (190°C). Grease a 9″ x 13″ baking dish with cooking spray or butter.

Slice the Hawaiian rolls into bite-sized cubes and spread them evenly in the prepared baking dish.

In a medium bowl, whisk together the eggs, milk, vanilla extract, nutmeg, and cinnamon until well combined. Pour this custard mixture evenly over the cubed rolls and toss gently to coat all the pieces.

Scatter the diced apples over the bread and fold them in so they’re distributed throughout the pudding. In a small bowl, mix the brown sugar and flour; cut the cold butter into the mixture with a fork or pastry cutter until it forms a coarse crumble.

Sprinkle the crumble evenly over the top of the pudding. Place the dish in the oven and bake for 40 minutes, uncovered, so the top can brown and crisp slightly.

Remove the pudding from the oven, drizzle the caramel syrup across the top, then return it to the oven for an additional 5 minutes to warm and set the caramel. Remove and serve immediately while warm.

How to serve it

This Caramel Apple Bread Pudding is most often enjoyed as a dessert, but it also shines as a special brunch dish for holidays like Thanksgiving or Christmas. Serve it warm straight from the oven. Leftovers reheat well in the microwave for about 60 seconds.

For dessert, add a scoop of vanilla ice cream or a dollop of lightly whipped cream and an extra drizzle of caramel. For a festive winter twist, stir in 1 cup of fresh cranberries with the apples before baking; the tart berries add a nice contrast. If you prefer a breakfast-style flavor, swap the caramel for maple syrup when serving.

Frequently asked questions

• Should the pudding be baked covered or uncovered? Bake it uncovered so the top crisps and caramelizes slightly.
• How long do leftovers last? Stored in an airtight container, leftovers keep in the refrigerator for up to 3–5 days. In my house they rarely last more than a day!
• Can you freeze this bread pudding? Freezing is not recommended; the texture changes when frozen and reheated.

More caramel recipes

If you love caramel, try these other favorites (titles only):

1. Salted Caramel Cinnamon Rolls
2. Pumpkin Cookie Cups with Salted Caramel Filling
3. Salted Caramel Cashew Cookies
4. No-Churn Salted Caramel Ice Cream
5. Salted Caramel Pecan Baked Brie

Recipe Card

Caramel Apple Bread Pudding

This fall-inspired bread pudding, made with Hawaiian rolls and caramel syrup, is easy to make and perfect for breakfast or dessert.

Servings: 8

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Author: Whitney Bond

Ingredients

• 12 Hawaiian rolls, cubed
• 3 eggs, whisked
• 2 cups milk
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 cup diced apples
• 1/3 cup brown sugar
• 2 tbsp flour
• 2 tbsp cold butter
• 4 tbsp caramel syrup

Instructions

1. Preheat the oven to 375°F. Grease a 9″ x 13″ baking dish.
2. Place cubed rolls in the prepared dish.
3. Whisk eggs, milk, vanilla, nutmeg, and cinnamon together; pour over the rolls and toss to coat.
4. Top with diced apples and fold them into the pudding.
5. In a small bowl combine brown sugar and flour, cut in the cold butter until a crumble forms; sprinkle over the pudding.
6. Bake uncovered for 40 minutes. Remove, drizzle with caramel syrup, and return to the oven for 5 minutes.
7. Remove from the oven and serve warm.

Nutrition (per serving, approximate)

Calories: 298 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 9 g