This easy Apple Bread Pudding is a cross between apple pie and traditional bread pudding. Cubed challah is tossed with a cinnamon spiced vanilla custard, topped with an apple pecan caramel sauce, and baked until golden. It is best served warm with homemade whipped cream.
Serving this apple bread pudding or even my Brioche French Toast Casserole Recipe with No Egg Vanilla Ice Cream on top is a must.
Cinnamon apple bread pudding is the perfect dessert for fall, but if you have even more apples to use up, try my Easy Apple Curd recipe.
If you are looking for an air fryer friendly dessert recipe, try my Air Fryer Apples.
Dessert would not complete without a warm cup of Instant Pot Hot Chocolate or White Chocolate Mocha.
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What is Bread Pudding?
It is a baked dessert made from bread and custard.
Challah or brioche bread are often used as the base. Day old bread is great because it has dried out and allows the bread to absorb more of the custard.
The custard is typically made from eggs, milk, cream, and sugar. It is often flavored with cinnamon, vanilla, or Grand Marnier.
It often has other add-ins like fresh fruit, nuts, chocolate, dried cranberries, or raisins to add more flavor.
Why You’ll Love This Recipe
- This easy apple bread pudding recipe is made with simple everyday ingredients, like bread, apples, milk, and eggs. It is a great way to use up stale bread.
- This recipe uses challah bread which is rich and buttery. It gives the bread pudding a great flavor.
- On top of the bread layer is an apple pecan caramel sauce. It is loaded with spices and brown sugar.
- Bread pudding with apples is moist, full of spices, and rich. The salted butter takes it to the next level.
- This apple dessert is perfect for the fall holidays.
- You can also serve apple bread pudding for breakfast. It is very similar to a baked french toast casserole.
Ingredients & Substitutions
- Challah: Swap for brioche.
- Granny Smith Apples: I like to use granny smith apples in desserts because they are slightly tart, which balances out the sweetness. You can use any type of apple or even peaches or pears.
- Whipped Cream: Using an electric mixer, whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract, until stiff peaks form.
- Pecans: Swap for walnuts.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Apple Bread Pudding
Quick Overview
- Make custard (egg mixture).
- Toss with bread.
- Make apple caramel topping.
- Assemble, bake, and serve warm!
Step by Step Instructions
Grease all the way up the sides of the dish.
Step 1: Preheat the oven to 350 degrees. In a large measuring cup or bowl, whisk together the milk, eggs, and about half of the cinnamon, nutmeg, ginger, and all spice.
Step 2: Pour this mixture over the bread in a large mixing bowl. Toss until combined. Set aside and allow the bread to absorb the liquid.
Step 3: Over medium heat in a large pan, melt the butter.
Step 4: Generously brush some of the butter on the bottom and sides of a large 9 x 13 inch baking dish. The bread pudding will expand as it bakes.
The sauce should thicken enough so that when you run a spoon through it the line remains visible for a few seconds.
Step 5: Sauté the apple in the remaining butter for about 5 minutes.
Step 6: Stir in the pecans and the rest of the spices.
Step 7: Add in the water and brown sugar and bring to a boil.
Step 8: Boil for about 3 minutes or until the liquid thickens slightly.
The bread pudding should be golden brow. Cover with foil if it is browning too quickly.
Step 9: Pour the bread mixture into the greased dish. Spread into an even layer.
Step 10: Pour the apples and syrup all over the top of the bread.
Step 11: Spread the apples so that they are evenly placed on top of the bread.
Step 12: Bake for 40-50 minutes or until the internal temperature reaches at least 165 degrees and the top is golden brown. Loosely cover with foil if the top begins to brown too quickly.
Expert Tips & Variations
- Let the bread absorb the custard. Tossing the bread in the custard first gives it time to soak, while you prepare the other components.
- Grease the baking dish. Be sure to generously butter the dish so that the bread does not stick.
- Sauté the apples. Pre-cooking them removes some of the water from the apples and allows them to soften more.
- Serve warm with whipped cream or ice cream. You can’t beat this combo!
- Freeze leftovers. This recipe makes a large pan of bread pudding that will only stay fresh in the fridge for 3-4 days. Wrap leftover individual pieces in plastic and store in the freezer for 2 months. Microwave from frozen when ready to eat.
Recipe FAQs
You can make many different desserts, like pie, cake, bread pudding, or even applesauce.
Be sure to use plenty of liquid and fat. A combination of whole milk and cream are typically used. This recipe uses a combination of milk and butter.
Yes. The eggs add richness and moisture to the bread.
Bread pudding is made by tossing cubed bread with a custard mixture and then baking it. There are normally spices, nuts, or raisins added in for flavor too.
Make bread pudding or french toast casserole. Both of these dishes are great ways to use leftover bread because added milk and eggs add moisture back into the bread.
More Dessert Recipes
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Apple Bread Pudding
Equipment:
Ingredients:
- 2 ½ cups whole milk
- 5 eggs, beaten
- ⅔ cup granulated sugar
- 1 Tablespoon vanilla extract
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg, ginger, & all spice, ginger, & all spice
- 1 16 ounce challah loaf, cubed*
- ½ cup (1 stick) salted butter
- 3 granny smith apples, cored & sliced thinly*
- 1 cup roughly chopped pecans*
- ½ cup warm water
- ½ cup brown sugar
- whipped cream, for serving*
Instructions:
- Preheat the oven to 350 degrees. In a large measuring cup or bowl, whisk together the milk, eggs, and about half of the cinnamon, nutmeg, ginger, and all spice.
- Pour this mixture over the bread in a large mixing bowl. Toss until combined. Set aside and allow the bread to absorb the liquid.
- Over medium heat in a large pan, melt the butter.
- Generously brush some of the butter on the bottom and sides of a large 9 x 13 inch baking dish. The bread pudding will expand as it bakes.
- Sauté the apple in the remaining butter for about 5 minutes.
- Stir in the pecans and the rest of the spices.
- Add in the water and brown sugar and bring to a boil.
- Boil for about 3 minutes or until the liquid thickens slightly.
- Pour the bread mixture into the greased dish. Spread into an even layer.
- Pour the apples and syrup all over the top of the bread.
- Spread the apples so that they are evenly placed on top of the bread.
- Bake for 40-50 minutes or until the internal temperature reaches at least 165 degrees and the top is golden brown. Loosely cover with foil if the top begins to brown too quickly.
Notes:
- Challah: Swap for brioche.
- Granny Smith Apples: I like to use granny smith apples in desserts because they are slightly tart, which balances out the sweetness. You can use any type of apple or even peaches or pears.
- Whipped Cream: Using an electric mixer, whip 1 cup heavy cream, 2 Tablespoons granulated sugar, and 1 teaspoon vanilla extract, until stiff peaks form.
- Pecans: Swap for walnuts.
- Freeze leftovers. This recipe makes a large pan of bread pudding that will only stay fresh in the fridge for 3-4 days. Wrap leftover individual pieces in plastic and store in the freezer for 2 months. Microwave from frozen when ready to eat.
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