Apple Bread Pudding

Apple bread pudding is a sweet dessert that is quick and easy to make. It tastes fabulous and is a great way to use up old bread.

One of the desserts I grew up on was bread and butter pudding, it's a simple English dessert my mother threw together quickly with us kids running around. Over the years I took her recipe and made some updates to make it even better. This apple bread pudding is based on my bread and butter pudding recipe. It uses brown butter, which adds a nutty, carmely undertone to the dish. Bread and butter couldn't be easier you take some stale bread and add a custard that soaks into the bread. As the custardy bread pudding bakes you'll end up with some crunchy, chewier pieces that dry up and more custardy pieces on the bottom. The contrasting textures are one of my favorite parts.

Ingredients

For this ever so comforting bread pudding recipe you will need:

• Butter. We will brown the butter for the nutty, caramely flavors it produces. Some of the butter is poured on top of the bread and the remaining butter is used to sauté the apples. Check out my detailed post on how to brown butter.
• Loaf of Stale White Bread. I prefer Brioche, but Challah bread or French Bread work well too. Your bread should be stale, as soft, fresh bread will soak up the custard too quickly and create a soggy bread pudding.
• Granny Smith or Cooking Apples. When baking I always prefer to use Granny Smith apples as they are tart and sturdy, so they wont turn into apple sauce! The apples should be peeled, cored and cut into ½" pieces. Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland.
• Light Brown Sugar Sugar. The molasses found in brown sugar adds to the warm, autumnally flavors of this apple bread pudding. I use ¾ cup as opposed to 1 cup since we like the bread pudding with custard or ice cream.
• Ground Cinnamon. I love the warm, cozy flavor you get with apples and cinnamon. You can use other seasonings like ground nutmeg, ground cloves or ground ginger too!
• Heavy Cream and Whole Milk. You could also use half and half for the milk and cream cream but I tend to always have both individually on hand versus a container of half and half. In a pinch you could use 2% milk but the custard will not be as rich as if you used whole milk. You need the thick cream in the recip because it helps the custard set while baking.
• Pure Vanilla Extract.
• Salt. This star ingredient enhances the flavor profiles of all of the other ingredients.
• Eggs. The eggs help create the custard that soaks up and softens the stale bread.

You could add some raisins or dried cranberries to the bread pudding or use some chopped walnuts or chopped pecans.

Our favorite apple bread pudding topping are Bird's custard, a generous scoop of vanilla ice cream, caramel sauce or whipped cream.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Slice the bread into large chunks, too small and the bread will become soggy, and place in an 9-inch square baking dish.

In a large pot over medium-low heat brown the butter, stirring frequently until it is golden brown and has a nutty aroma. Make sure you watch the butter carefully as the butter can burn easily, check out his post on how to brown butter.

You should end up with about 3oz of butter, drizzle 2oz of the brown butter on top of the bread cubes and set aside. In the same pan add the diced apples, sugar and cinnamon. Stir to combine then put back on the heat and cook over low-medium heat for a few minutes. The apples should slightly soften up. Take off the heat and scatter the caramelized apples around the bread pieces.

In a large bowl whisk cinnamon, heavy cream, milk, vanilla, salt, and eggs, until fully combined, you do not want any trace of egg left behind. 

Pour the cream mixture evenly over the bread and apples. Cover the bread and butter pudding with a wet paper towel and let marinate for 30 minutes.

Preheat oven to 350F/180C, when the oven is heated place pudding into the oven and bake for 30 minutes, or until the top is golden brown, the internal temperature should be a minimum of 170F/77C, the inside of the pudding should be set but still have a slow wobble.

The bread pudding should slightly jiggle in the center when done baking, similar to cheesecake or quiche. Once it's baked and cooled the bread pudding can be sliced and not fall apart, if it falls apart then it's not cooked all the way through.

Let cool for 10 minutes then serve. Store leftovers covered in the fridge for up to 5 days. Delicious served warm or cold, with custard or ice cream.

FAQ and Tips for Success

• Bread pudding is best made with stale bread, as it will soak up the custard mixture better. Be careful it is not too stale though, bread that is rock hard is not good.
• Don't skip letting the bread pudding rest before going into the oven, this time allows the bread to really soak up the custard

More apple recipes to try

• Puff Pastry Apple Tart
• Apple Cupcakes
• Maple Apple Bread
• This Jewish Apple Cake Michelle makes looks delicious!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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