Apple Bread Pudding is a silky sweet treat you need in your life this Fall season! Thick cubes of bread are soaked in a succulent, brown sugar cinnamon cream, baked until golden brown then served with a generous scoop of ice cream and caramel sauce.
Reasons You’ll Love This Recipe
Fall Flavor – This bread pudding is packed to the brim with seasonal spices!
A Dessert with Character – There’s a variety of textures thanks to the crisp apples, chewy raisins, crunchy chopped nuts and a moist bread pudding mixture.
Fun Fall Option – Forget pumpkin or pecan pie when showing up to the Fall function. Bring this unique and delectable Apple Bread Pudding instead!
Toppings – What’s the fun in dessert if you can’t load it up with ice cream, whip, and all your favorite toppings?
I really adore bread pudding from time to time. You don’t see many bread puddings at events, they’re like a lost treasure. I love to serve mine with a heaping scoop of ice cream and loads of caramel sauce. This Apple Bread Pudding in particular is really a showstopper, your guests will ‘Fall’ in love with it.
Ingredient Info
- Bread – It’s best to use day old bread for this recipe, so it can really soak up that cream mixture. French bread or brioche is ideal but you can also use ciabatta, challah or even sourdough. I also find that freshly baked bread from the bakery works better than pre-packaged sandwich bread.
- Apples – Granny Smith or Honeycrisp apples have the perfect blend of sweetness, tartness and crunch, but really you can use many types of apples foor this. The only kind I wouldn’t recommend are Red Delicious apples.
- Nuts – The kind of nuts you use are really up to you and your preference. Some good options are walnuts, pecans, almonds, cashews, peanuts, pistachios, or a mixed nuts blend.
- Raisins – Regular raisins are great for this recipe, but you can also use dried cranberries if you prefer a little extra tartness.
Instructions Info
Preheat to 350°F, grease a 9×13 baking dish. Add cubed bread to a large mixing bowl with diced apples, raisins and chopped nuts. Pour into a baking dish. In a separate bowl, add eggs, milk, heavy cream, brown sugar, white sugar, cinnamon, nutmeg, vanilla extract, melted butter, and salt.
Pour custard mixture over the bread in the pan, press bread with the back of a spoon, and make sure it’s evenly covered. Let this sit for 15 minutes before baking. Bake for 45-55 minutes until golden. Let cool before serving with a scoop of ice cream and caramel!
Tips & Advice
Storage – You can refrigerate the leftover Apple Bread Pudding for up to 3-5 days. You can also freeze the leftovers by wrapping them tightly and storing in the freezer for up to 2-3 months.
Equipment
For this recipe you’ll just need a 9×13 baking dish, some mixing bowls, and something to stir with!
Use dry bread
The choice of bread for this bread pudding matters! If you use too soft of bread, there’s a chance the pudding comes out soggy. You want to use day old bread, that’s fairly dry, so there’s room for the bread to soak up all the delicious custard.
FAQs
This is probably because too soft or too new of bread was used. Make sure to use a dry bread that’s at least a day old for this recipe.
Yes, the Apple Bread Pudding should have some movement to it. It should move like Jello, but shouldn’t be overly wet.
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Apple Bread Pudding
Equipment
- 9×13 Baking Dish
Ingredients
- 6 cups french or brioche bread cubed, day old bread
- 2 large granny smith or honeycrisp apples peeled, cored and diced
- 1/2 cup raisins
- 1/2 cup chopped nuts
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted
- pinch of salt
Optional
- caramel sauce
- ice cream
Instructions
- Preheat to 350°F, grease a 9×13 baking dish.
- Add cubed bread to a large mixing bowl with diced apples, raisins and chopped nuts. Pour into a prepared baking dish.
- In a separate bowl, add eggs, milk, heavy cream, brown sugar, white sugar, cinnamon, nutmeg, vanilla extract, melted butter, and salt.
- Pour custard mix over the bread in the pan, press bread with the back of a spoon, and make sure it’s evenly covered.
- Let this sit for 15 minutes before baking. Bake for 45-55 minutes until golden. Let cool before serving, with a scoop of ice cream and caramel!
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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