Apple bread pudding is a rich, comforting breakfast or dessert made from day-old bread and warm spiced apples soaked in a creamy apple-cider custard. After baking, it can be finished with salted caramel, a silky vanilla sauce, vanilla ice cream, or a dusting of powdered sugar for an extra touch of indulgence.
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Why Should You Make This Recipe
This apple bread pudding is one of those recipes that works equally well for a special breakfast or an elegant dessert. It’s simple to prepare, uses everyday ingredients, and offers familiar flavors elevated by the apple-cider reduction and cinnamon-scented apples. If you enjoy other comforting casseroles and bread puddings, you’ll find this recipe easy to return to for holidays or cozy weekend mornings.
- Simple to prepare. The components — reduced apple cider, spiced cooked apples, and a custard — are straightforward. Once assembled, the casserole bakes into a bakery-style pudding with minimal fuss.
- Perfect for gatherings. Warm, spiced apples and a tender bread base make this ideal for holiday breakfasts, brunches, or a make-ahead dessert the whole family will enjoy.
Ingredients
This recipe uses common pantry and fridge staples. Prep the apple cider and spiced apples ahead if you like to save time on the day you bake.
Cooked Spiced Apples
Apples, light brown sugar, butter, vanilla extract, ground cinnamon, and a pinch of salt.
Apple Bread Pudding
Day-old buttery bread (brioche, challah, or French bread), eggs, reduced apple cider, milk, heavy cream, granulated sugar, ground cinnamon, nutmeg, salt, and vanilla extract.
Substitutions
Here are practical swaps if you need them:
- Apple cider: Substitute apple juice or use 1 cup apple cider/apple juice without reducing; the apple intensity will be milder.
- Apples: Any baking apple works. Choose tart Granny Smith for contrast, or sweeter varieties like Honeycrisp, Fuji, or Jonagold.
- Bread: Use buttery breads such as brioche, challah, or day-old French bread. The recipe requires about 1 pound (454 g) cut into 1-inch cubes.
- Eggs: Eggs are essential for structure and cannot be omitted in this recipe.
- Sugars: Maple sugar or other natural sweeteners can replace refined sugar if desired.
- Heavy cream: Substitute half-and-half in equal measure for a lighter custard.
- Milk: Whole milk gives the best texture, but any milk you prefer will work.
- Spices: If you don’t have cinnamon and nutmeg, a baking spice blend like pumpkin spice or apple pie spice is a good alternative.
- Vanilla: Adds a subtle flavor boost to both the apples and custard.
How To Make
Follow these steps to assemble and bake a classic apple bread pudding.
Make the apple cider and apple filling
- Pour 2 cups (480 ml) apple cider into a small saucepan and simmer over medium-high heat until reduced to 1 cup (240 ml), about 15–20 minutes. Let cool to room temperature before using. You can reduce the cider a day ahead and refrigerate it.
- Meanwhile, prepare the cooked spiced apples: peel, core, and dice about 3 medium apples into ½-inch cubes to yield roughly 4 cups. Combine the apples with ½ cup light brown sugar, 4 tablespoons unsalted butter, 1 teaspoon vanilla, 1 teaspoon cinnamon, and ¼ teaspoon salt in a saucepan. Cook over medium heat about 10 minutes until the apples begin to soften and the mixture resembles a thin pie filling. Allow the apples to cool to warm.
Make the Apple Bread Pudding
- Butter a 9×13-inch (23 x 33 cm) baking dish with about 1 tablespoon melted butter. Cut day-old bread into 1-inch cubes. If the bread is not stale, dry the cubes in a 350°F oven for 10–15 minutes.
- In a large bowl, whisk 4 large eggs until lightly beaten. Add the cooled reduced apple cider, 2 cups milk, ½ cup heavy cream, ½ cup granulated sugar, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, and a pinch of salt. Whisk until combined.
- Pour the custard over the cubed bread, then fold in the warm spiced apples, reserving about ½ cup for a topping if desired. Gently press so the bread soaks up the custard and let the mixture rest while you preheat the oven.
- Preheat the oven to 350°F (177°C). Once preheated, top with the reserved apples and bake for 45–60 minutes, until the center is set and slightly puffed. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool the pudding for 10–15 minutes before serving. Serve warm with caramel sauce, vanilla sauce or ice cream, a dusting of powdered sugar, or freshly whipped cream.
How To Store, Freeze, Thaw and Reheat
- Store: Cool completely, then cover and refrigerate for up to 5 days.
- Freeze: Cool, wrap tightly with plastic wrap and foil, and freeze up to 1 month. Hold off on toppings until reheating.
- Thaw & Reheat: Thaw overnight in the fridge. Reheat in a 350°F (177°C) oven until warmed through, or reheat individual slices in the microwave.
M’s Expert Tips
- Prepare ahead: Reduce the cider and cook the apples a day before to save time and deepen the apple flavor. Store separately in airtight containers in the fridge.
- Room temperature ingredients: Bring milk, cream, and eggs to room temperature so the custard blends smoothly.
- Use stale or dried bread: Drier bread soaks up custard without turning mushy. Leave slices uncovered overnight, or dry in the oven.
- Even cubes: Cut bread into 1–2 inch pieces for even baking and pleasing texture.
- Correct dish size: Use a 9×13-inch dish so the pudding puffs and bakes evenly. If halving the recipe, use an 8×8-inch dish and reduce bake time.
- Toppings: Caramel sauce and vanilla ice cream are classic, but powdered sugar and whipped cream are lovely too.
FAQs
What is apple bread pudding?
Apple bread pudding is a creamy baked dish of stale bread and spiced cooked apples soaked in an apple-cider custard, perfect for fall breakfasts or desserts.
Does bread need to be stale for bread pudding?
Yes. Day-old or slightly stale bread absorbs custard without becoming overly soggy. If your bread is fresh, dry it in a low oven first.
How do you know when bread pudding is done baking?
Bake about 45–60 minutes. The top should be golden and the center set; a toothpick comes out with a few moist crumbs, not liquid custard.
Other Decadent Apple Recipes
- Puff Pastry Apple Pie
- Cinnamon Rolls with Apple Pie Filling
- Apple Cider Cake
- Apple Spice Cake
- Apple Fritter Bread
If you try this Apple Bread Pudding, please rate the recipe and leave a comment. Tag @olivesnthyme on Instagram so M can see your bakes. Happy baking! -M
Apple Bread Pudding Recipe
Megan
Apple bread pudding is a decadent breakfast or dessert dish made with day old bread and spiced apples soaked in a creamy apple cider custard. Once baked this bread and apple pudding can be topped with salted caramel sauce, creamy vanilla sauce or powdered sugar.
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Prep Time 1 hour
Cook Time 45 minutes
Soaking and Cooling Time 1 hour
Total Time 2 hours 45 minutes
Course Breakfast, Dessert, Holiday
Cuisine American
Servings 12 servings
Equipment
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Small saucepan (for reducing apple cider)
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Medium saucepan (for cooked apples)
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Knife and vegetable peeler
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9 x 13 inch (23 x 33 cm) baking dish
Ingredients
Spiced Apple Filling
- 4 cups diced apples
- ½ cup (100 g) light brown sugar
- 4 tablespoons (57 g) unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Apple Bread Pudding
- 1 pound (454 g) buttery bread, cubed
- 4 large eggs, room temperature
- 1 cup (240 ml) reduced apple cider
- 2 cups (480 ml) milk, room temperature
- ½ cup (120 ml) heavy cream, room temperature
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
Instructions
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Pour 2 cups (480 ml) apple cider into a saucepan and reduce over medium-high heat to 1 cup (240 ml), about 15–20 minutes. Cool to room temperature before using.
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Peel, core, and dice about 3 medium apples into ½-inch cubes (about 4 cups). Combine with ½ cup light brown sugar, 4 tablespoons butter, 1 teaspoon vanilla, 1 teaspoon cinnamon, and ¼ teaspoon salt. Cook over medium heat until the apples soften and the mixture resembles a thin pie filling, about 10 minutes. Cool to warm.
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Butter a 9×13-inch dish and add the cubed bread. In a bowl, whisk 4 eggs, then whisk in the reduced cider, 2 cups milk, ½ cup heavy cream, ½ cup sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and a pinch of salt. Pour over the bread and fold in the warm apples, reserving ½ cup for topping. Let the mixture soak while the oven preheats.
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Preheat the oven to 350°F (177°C). Top with reserved apples and bake 45–60 minutes until the center is set and slightly puffed.
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Cool 10–15 minutes before serving. Add caramel, vanilla sauce, ice cream, or powdered sugar and serve with whipped cream if desired.
Notes
Store: Cool completely, then cover and refrigerate for up to 5 days.
Tips:
- If the bread isn’t stale enough, dry the slices in a 350°F oven for 10–15 minutes.
- Prepare the reduced cider and cooked apples 1–2 days ahead and store separately in airtight containers.
- Top warm pudding with caramel sauce and vanilla ice cream, or dust with powdered sugar and serve with whipped cream.
Keyword Apple and Bread Pudding, Apple Bread Pudding, Apple Bread Pudding Recipe, Bread Pudding with Apples
did you make this recipe?tag @olivesnthyme on Instagram