Ultimate Apple Bread Pudding Recipe

The best recipes are often the simplest ones, requiring just a few humble ingredients to create something memorable. My Apple Bread Pudding combines the cozy warmth of spiced fruit with the satisfying, custard-soaked texture of classic French toast.

I start making this dish the moment the weather turns crisp and I have a loaf of bread that is past its prime. It feels like a hug in a bowl and fills my entire kitchen with the comforting scent of cinnamon and baked apples.

What Makes This Apple Bread Pudding a Keeper for Years to Come

The texture offers a satisfying contrast between the soft, soaked bread and the tender-crisp chunks of fresh fruit. You get a burst of natural sweetness in every bite without it feeling overly heavy or sugary.

Preparation takes just minutes since you simply chop, whisk, and pour before letting the oven do the work. It smells incredible while baking and brings a festive atmosphere to any ordinary weeknight.

I appreciate how adaptable this dish is depending on what kind of bread or dairy you currently have on hand. It works equally well for a slow Sunday morning breakfast or a cozy dessert after dinner.

If you enjoyed this comfort food, you might want to try my Easy Zucchini Fritters with Creamy Yogurt Sauce for a savory twist. Fans of seasonal baking will also love the The Perfect Pumpkin Chocolate Chip Bread for another autumn favorite.

Gathering Your Apple Bread Pudding Ingredients

Here are the simple items I pull from the pantry to get started:

• Stale Bread: Challah, brioche, or French bread work best for absorbing the liquid.
• Apples: Honeycrisp or Granny Smith apples provide the best texture and flavor balance.
• Eggs: Large eggs are essential for creating the rich custard base.
• Whole Milk: Provides the liquid base for the custard mixture.
• Heavy Cream: Adds richness and a velvety texture to the pudding.
• Brown Sugar: Creates deep, caramel-like notes that pair perfectly with apples.
• Unsalted Butter: Melted butter adds flavor and helps crisp the top.
• Vanilla Extract: A splash enhances the sweetness and aroma.
• Cinnamon: The essential spice for any warm apple dessert.
• Nutmeg: Just a pinch adds warmth and complexity.

My Method for Apple Bread Pudding

Let’s get the oven preheated and start assembling this cozy treat:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with a little butter.
2. Place the 6 cups of bread cubes and 3 cups of chopped apples directly into the prepared baking dish, tossing them gently to distribute the fruit.
3. In a large mixing bowl, whisk together 4 eggs, 2 cups milk, 1/2 cup heavy cream, 3/4 cup brown sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg until smooth.
4. Pour the custard mixture evenly over the bread and apples, pressing the bread down slightly with a spoon to ensure it is submerged.
5. Drizzle the 1/4 cup of melted butter over the top of the pudding.
6. Let the mixture stand for 15 minutes to allow the bread to absorb the liquid.
7. Bake for 45 to 55 minutes, or until the top is golden brown and the custard is set (a knife inserted in the center should come out clean).

My Apple Bread Pudding Secrets

Stale bread is actually essential here because it absorbs the custard liquid much better than fresh slices. If your loaf is too soft, I suggest drying the cubes in the oven for a few minutes before mixing.

Peeling the fruit for this Apple Bread Pudding is optional, but I prefer the texture of peeled apples in the soft custard. Cutting the apples into small, even pieces ensures they cook through completely during the bake time.

Let the mixture sit for at least fifteen minutes before baking so the bread soaks up the liquid evenly. This resting period prevents dry spots and creates that signature creamy interior texture.

Best Ways to Enjoy Apple Bread Pudding

I serve this dish warm right out of the baking dish while the top is still slightly crisp. A drizzle of heavy cream or a scoop of vanilla bean ice cream adds a lovely temperature contrast.

For breakfast, I like to top my Apple Bread Pudding with a splash of maple syrup or a dollop of yogurt. It stores well in the fridge and tastes just as good when reheated the next day.