Apple Bread Pudding

5 from 2 votes

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.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Diet: Low Salt, Vegetarian

Servings: people

Calories: 411kcal

Author: Brianna May

Equipment

Mixing Bowls

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.

Nutrition