Apple Bread Pudding is the coziest fall dessert, made with layers of rich custard-soaked bread and warm spiced apples. It’s baked until perfectly golden and drizzled with a warm brown sugar glaze.
Make this with fresh apples this fall!
Apple bread pudding is a classic, simple to make dessert that comes together easily and with just a few ingredients.
This apple-y spin on my traditional bread pudding is made with soft, sweet, slightly stale bread, layered with sweet, cinnamon-spiced apples. You only need about 25 minutes of hands-on prep time to make it, and it’s absolutely perfect when you top each serving with a scoop of ice cream, just like apple pie a la mode!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Apples: Choose apples that have good flavor and will hold their shape after being cooked. Granny Smith apples and Honeycrisp apples are your best options. Also consider Braeburn, Northern Spy, or Jonagold. In the UK, you might enjoy baking this with Bramley apples. Peel and dice the apples just before cooking them so they don’t turn brown.
- Apple Filling: Cook the apples in butter and create a delicious sauce made with brown sugar for sweetness, lemon to add tang, cinnamon and nutmeg for spice, and cornstarch for thickening.
- Bread: Start with good, hearty, slightly sweet bread such as Challah or Brioche. I like to buy my bread a day or two ahead of time so that it has time to dry out a bit. This way, it can soak up the custard without getting mushy. Cut the bread into cubes that are about 1-inch.
- Custard: My classic custard for bread pudding has the perfect ratio of eggs to heavy cream to whole milk, and is flavored with granulated sugar, cinnamon, and vanilla extract.
- Brown Sugar Glaze: Make a light caramel topping with unsalted butter, light brown sugar, and a bit more heavy cream.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Apple Bread Pudding
A cozy fall dessert made with layers of rich custard-soaked bread and warm spiced apples, baked until golden and drizzled with a warm brown sugar glaze.
Servings
A cozy fall dessert made with layers of rich custard-soaked bread and warm spiced apples, baked until golden and drizzled with a warm brown sugar glaze.
Equipment
- 9×13 inch baking dish
- Large skillet
- Mixing Bowls
- Small saucepan
Ingredients
For the apple filling:
- 4 medium apples peeled and diced (Honeycrisp or Granny Smith work well)
- 2 tablespoons (28 g) unsalted butter
- ⅓ cup (65 g) brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
For the bread pudding:
- 1 large loaf challa or brioche bread (400-450g) cut into 1-inch cubes
- 5 large eggs
- 2 cups (280 ml) whole milk
- 1 cup (240 ml) heavy cream
- ⅔ cup (135 g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
For the brown sugar glaze:
- ¼ cup (57 g) unsalted butter
- ⅓ cup (65 g) light brown sugar packed
- 2 tablespoons (30 ml) heavy cream
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×13 inch baking dish.
- In a large skillet over medium heat, melt the butter. Add the apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes until softened.
- Stir in the cornstarch and cook for 1 more minute until thickened. Remove from heat and stir in vanilla. Let cool slightly.
- In a medium bowl, whisk together the eggs, milk, cream, sugar, cinnamon, and vanilla until smooth.
- Place ⅓ of the bread cubes into the dish and press gently to compress.
- Spoon ⅓ of the apple mixture evenly over the bread.
- Add another ⅓ of the bread, press gently, and top with another ⅓ of the apples.
- Finish with the remaining bread, saving the last portion of the apples for serving.
- Pour the custard evenly over the entire dish. Press gently to help the bread absorb the liquid.
- Let it sit for 10-15 minutes. Sprinkle with turbinado sugar if desired.
- Bake uncovered for 45-50 minutes, or until the custard is set and the top is golden. The center should only jiggle slightly.
- In a small saucepan, combine the butter, brown sugar, and cream. Cook over medium heat, stirring constantly until bubbly and smooth, about 2-3 minutes.
- Spoon the reserved apples on top and drizzle with the warm brown sugar glaze just before serving.
Notes:
- Use day-old or slightly stale bread so it soaks up the custard without becoming mushy.
- Letting the bread soak before baking helps achieve a rich, custardy texture.
- You can prepare the custard and apple filling the night before and bake it fresh the next day.
- If the top browns too quickly, tent loosely with foil halfway through baking
- To store: Cool completely. Store in an airtight container in the fridge for up to 4 days.
- To reheat: Warm individual servings in the microwave or heat the full dish in a 300°F (150°C) oven for 15-20 minutes.
Nutrition Information
Calories: 429kcal, Carbohydrates: 48g, Protein: 8g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 171mg, Sodium: 186mg, Potassium: 199mg, Fiber: 2g, Sugar: 32g, Vitamin A: 960IU, Vitamin C: 3mg, Calcium: 114mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Tips for Making Bread Pudding with Apples
- Soaking the bread for about 15 minutes before you bake it helps to achieve a rich, custardy texture. Avoid letting it sit for much longer than that though, so that the bread isn’t mushy.
- Make ahead! Prepare the custard and the apple pie filling the night before and store them in the fridge. Assemble and bake the bread pudding fresh the next day.
- If the top of your apple bread pudding seems to be browning too quickly, tent the pan loosely with foil about halfway through the baking time.
- I love the brown sugar glaze with this bread pudding, but for a creamier, richer option, try my Crème Anglaise sauce instead.
Leave a Review!