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apple bread pudding on a white plate

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.

  • Total Time: 1 hour
  • Yield: 9-12 Servings 1x

Ingredients

Units Scale
  • 4oz (1/2 Cup) Butter, divided
  • 1/2 Lb (8oz) Loaf of Stale White Bread, I prefer Brioche but Regular or French Bread work well
  • 2 Large Granny Smith or Cooking Apples*, peeled, cored and cut into 1/2" pieces
  • 150 grams (3/4 Cup) Light Brown Sugar Sugar
  • 1 Teaspoon Ground Cinnamon
  • 8oz (1 Cup) Heavy Cream
  • 8oz (1 Cup) Whole Milk
  • 2 Tablespoons Pure Vanilla Extract
  • 1/4 Teaspoon Salt
  • 3 Large Eggs

Instructions

  1. Slice the bread into large chunks, at least 1-inch in size, and place in an 9-inch square baking dish.
  2. 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, pour 2oz of the brown butter on top of the bread 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 around the bread pieces.
  3. 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. 
  4. 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.
  5. 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. Let cool for 10 minutes then serve. Store leftovers covered in the fridge for up to 3 days. Delicious served warm or cold, with custard or ice cream.

Notes

*Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland

Make Ahead Instructions: This can be made the night before or morning of before you want to bake it. Once you've poured the custard mixture on top of the bread cover it tightly with plastic wrap and store it in the refrigerator. When you are ready to bake remove the plastic wrap and bake according to recipe instructions, you may need an extra 5 minutes bake time.

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: English

Keywords: apple bread and butter pudding, bread pudding with apples

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