Pin This decadent bread pudding transforms humble ingredients into a show-stopping dessert that combines the nostalgic flavor of root beer with caramelized apples and a luscious homemade caramel sauce. The contrast between the crisp edges and custardy center creates a textural wonderland that will have everyone asking for seconds.
I first made this bread pudding for a holiday gathering when I needed something impressive yet easy to prepare. The unique root beer flavor sparked so many conversations that it's now my signature dessert for special occasions.
Ingredients
- Day old brioche or challah bread: provides the perfect texture absorbing the custard while maintaining structure
- Granny Smith apples: offer tartness that balances the sweetness and holds their shape during baking
- Rebel Float Root Beer: adds distinctive depth and nostalgic flavor that sets this dessert apart
- Heavy cream: creates richness in both the custard and caramel sauce for ultimate indulgence
- Brown sugar: caramelizes beautifully with the apples developing complex molasses notes
- Ground cinnamon: adds warmth and complements both the apples and root beer flavors
Instructions
- Prepare the Caramel Apples:
- Place a large skillet over medium heat and melt the butter until it begins to foam. Add the diced apples tossing to coat them evenly. Sprinkle in the brown sugar and cinnamon stirring frequently for 6 to 8 minutes. Watch for the moment when the apples soften but still hold their shape and the sugar creates a thick amber coating. Remove from heat when they reach this perfect caramelized state.
- Create the Custard Base:
- In a spacious mixing bowl whisk the eggs until completely broken down and slightly frothy. Pour in the milk heavy cream and root beer whisking continuously to create a smooth mixture. Add the granulated sugar vanilla cinnamon and salt continuing to whisk until the sugar dissolves completely. The mixture should be uniform in color and consistency with no sugar granules remaining.
- Combine and Soak:
- Add the bread cubes to the custard mixture pressing them gently to ensure all pieces begin absorbing the liquid. Fold in the caramelized apples distributing them evenly throughout. Allow this mixture to rest for a full 10 minutes stirring occasionally so the bread on top doesn't dry out. This resting period is crucial for proper custard absorption.
- Bake to Perfection:
- Transfer the soaked mixture to your prepared baking dish spreading it evenly and pressing lightly to eliminate large gaps. Place in the preheated oven and bake for 40 to 45 minutes. Look for a golden brown surface and a center that's set but still slightly jiggly. Insert a knife in the center it should come out mostly clean with just a bit of moisture.
- Craft the Root Beer Caramel Sauce:
- While the pudding bakes prepare your sauce by melting sugar in a saucepan over medium heat without stirring until it turns amber about 5 minutes. Add butter whisking vigorously until incorporated then carefully pour in the root beer standing back as it will bubble intensely. Whisk in heavy cream and salt continuing to simmer for 2 to 3 minutes until the sauce coats the back of a spoon.
Pin I discovered the magic of adding root beer to caramel sauce by accident when experimenting with different liquids. The distinctive sassafras notes create a depth that regular caramel just cannot match. My grandmother who claimed to dislike root beer actually requested this recipe after trying it at our family reunion.
Storage and Reheating
Store leftover bread pudding covered in the refrigerator for up to 4 days. The flavors actually continue to develop and many people prefer it on day two. For best results reheat individual portions in the microwave for 30 seconds or until just warm. Alternatively reheat larger portions in a 300°F oven covered with foil for about 15 minutes. Store the caramel sauce separately in an airtight container and gently warm before serving.
Ingredient Substitutions
No root beer available? Try cream soda or birch beer for a different but equally delicious flavor profile. For a nonalcoholic root beer extract add 1 teaspoon to the custard and caramel sauce. If brioche or challah aren't available French bread works well but may require an extra 5 minutes of soaking time. For a dairy free version substitute full fat coconut milk and coconut cream though the flavor profile will shift slightly toward tropical notes.
Seasonal Adaptations
Summer version use peaches instead of apples and add fresh berries. Fall celebration incorporate pears and a pinch of nutmeg with the apples. Winter warmer add dried cranberries and orange zest to the apple mixture.
Serving Suggestions
This bread pudding shines when served slightly warm rather than hot which allows the flavors to fully develop. For an impressive presentation drizzle individual portions with warm caramel sauce at the table. A scoop of vanilla bean ice cream creates a delightful temperature contrast as it melts into the warm pudding. For brunch consider serving smaller portions with a dollop of mascarpone cheese and a side of crispy bacon for a sweet and savory combination.
Cultural Context
Bread pudding has humble origins as a thrifty way to use stale bread dating back to medieval times. This version elevates the classic with distinctly American flavors. Root beer itself has fascinating historical roots with early versions made from sassafras root by indigenous peoples. The combination creates a dessert that honors traditional techniques while incorporating beloved modern flavors. In the American South bread pudding is often served with whiskey sauce but this root beer caramel offers a family friendly alternative with equally complex flavor.
Pin This bread pudding is a delightful fusion of classic comfort and innovative flavor. Its unique root beer caramel profile makes it a memorable ending to any meal.
Recipe Q&A
- → Can I use a different bread instead of brioche or challah?
Yes, sturdy breads like French bread also work well. Avoid soft sandwich loaves as their texture can become mushy.
- → Is it possible to substitute another type of apple?
Absolutely! Tart varieties like Honeycrisp or Fuji offer great flavor and hold up well during caramelization.
- → Does the root beer flavor overpower the dessert?
No, it adds a subtle nostalgic twist, enhancing sweetness and depth without overwhelming the main flavors.
- → Can I prepare the bread pudding ahead of time?
Yes, assemble and refrigerate up to one day ahead. Bake just before serving for the best texture.
- → Are there suggested toppings for serving?
Vanilla ice cream, lightly sweetened whipped cream, or a handful of toasted nuts add wonderful finishing touches.