Apple bread pudding is a comforting dessert that blends the cozy flavors of apple pie with the rich texture of classic bread pudding. Soft cubes of challah or brioche soak in a creamy vanilla custard while tender apples cooked with brown sugar and warm spices add sweetness and depth. Baked until golden and puffed, this dessert is perfect for gatherings, holidays, or any time you want a warm homemade treat.
Why You’ll Love This Recipe
This dessert combines two timeless favorites: bread pudding and apple pie. The custard-soaked bread becomes soft and rich, while the apples provide a sweet and slightly tart contrast. It’s a wonderful dessert for feeding a crowd because it’s baked in a large dish and can easily be sliced into generous portions.
Another reason to love this recipe is its flexibility. You can prepare parts of it ahead of time, making it ideal for holidays or busy days. The flavors deepen as the bread absorbs the custard, creating a dessert that tastes even better when served warm with a scoop of vanilla ice cream or a drizzle of caramel.
The warm spices like cinnamon and nutmeg bring a comforting aroma to the kitchen while it bakes. Every bite delivers buttery apples, creamy custard, and perfectly softened bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 loaf unsliced challah or brioche bread (about 1 pound), cut into 1-inch cubes (about 9 cups)
3 tablespoons unsalted butter, plus extra for greasing the baking dish
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3 medium sweet-tart apples (such as Honeycrisp, Granny Smith, or Pink Lady), peeled, cored, and diced (about 4 cups)
4 large eggs
2 large egg yolks
3 cups whole milk or half-and-half
2 tablespoons vanilla extract
1/2 teaspoon kosher salt
vanilla ice cream, for serving (optional)
caramel sauce, for serving (optional)
Directions
Preheat the oven to 300°F (150°C). Spread the cubed bread evenly on a rimmed baking sheet. Bake for about 20 minutes until the bread is dry but not browned. Remove from the oven and allow it to cool.
Meanwhile, prepare the apple mixture. In a large skillet over medium-high heat, melt the butter. Add the brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir until the sugar dissolves and the mixture becomes smooth.
Add the diced apples and cook for about 3 minutes, stirring occasionally, until the apples begin to soften and the mixture thickens slightly. Remove from heat and allow it to cool slightly.
Increase the oven temperature to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter.
In a large mixing bowl, whisk together the eggs and egg yolks until smooth. Add the milk, vanilla extract, and salt, whisking until fully combined.
Add the dried bread cubes to the custard mixture and gently press them down so they absorb the liquid. Stir in the cooked apple mixture.
Let the mixture sit for 15 minutes, stirring once halfway through so the bread can soak up the custard evenly.
Transfer the mixture to the prepared baking dish and spread it into an even layer. Pour any remaining custard from the bowl over the top.
Bake for 45 to 50 minutes, until the top is golden brown, the pudding is puffed, and the custard is set.
Allow the bread pudding to cool for at least 5 minutes before serving. Serve warm with vanilla ice cream or caramel sauce if desired.
Apple and Raisin Bread Pudding
Add 1/2 cup raisins to the apple mixture for extra sweetness and texture.
Apple Pecan Bread Pudding
Stir in 1/2 cup chopped pecans before baking for a crunchy contrast.
Spiced Apple Bread Pudding
Add 1/4 teaspoon ground cloves or allspice for deeper spice flavor.
Caramel Apple Bread Pudding
Drizzle caramel sauce over the pudding before baking for an extra rich dessert.
Maple Apple Bread Pudding
Replace 2 tablespoons of the brown sugar with maple syrup for a subtle maple flavor.
Storage/Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
To reheat in the oven, place the bread pudding in an oven-safe dish and warm at 325°F (160°C) for about 10–15 minutes until heated through.
For a quick reheating option, microwave individual portions for about 30–45 seconds until warm.
If the pudding seems dry when reheating, add a small splash of milk before warming to restore moisture.
FAQs
Can I use a different type of bread?
Yes. Brioche, challah, or any soft enriched bread works best. These breads absorb the custard well and create a rich texture.
Do I have to dry the bread first?
Drying the bread helps it absorb the custard without becoming soggy, which improves the final texture of the pudding.
What apples work best for this recipe?
Sweet-tart apples like Granny Smith, Honeycrisp, or Pink Lady hold their shape well and add balanced flavor.
Can I make this dessert ahead of time?
Yes. You can toast the bread and cook the apple mixture up to one day ahead, then assemble and bake when ready.
Can I freeze apple bread pudding?
Yes. After baking and cooling completely, wrap it well and freeze for up to 2 months. Thaw in the refrigerator before reheating.
How do I know when the bread pudding is done?
The top should be golden brown and puffed, and the custard should be set in the center.
Can I reduce the sweetness?
You can slightly reduce the brown sugar or skip the caramel topping if you prefer a less sweet dessert.
Is it better served warm or cold?
It is best served warm, as the custard is soft and the flavors are more pronounced.
Can I use plant-based milk?
Yes, but the pudding will be less rich. Full-fat dairy milk or half-and-half produces the creamiest results.
What toppings go well with apple bread pudding?
Vanilla ice cream, whipped cream, caramel sauce, or a light dusting of powdered sugar all pair wonderfully.
Conclusion
Apple bread pudding is a comforting dessert that brings together the rich creaminess of traditional bread pudding and the warm spiced flavors of apple pie. With tender apples, custard-soaked bread, and fragrant spices, it creates a dessert that feels both classic and special. Whether served on holidays, family gatherings, or cozy evenings at home, this recipe is a reliable crowd-pleaser that’s simple to prepare and incredibly satisfying.
Apple bread pudding is a comforting dessert made with cubes of brioche or challah soaked in a rich vanilla custard and mixed with warm spiced apples. Baked until golden and soft, this cozy dessert combines the flavors of apple pie with the creamy texture of classic bread pudding.
Ingredients
1 loaf challah or brioche bread (about 1 pound), cut into 1-inch cubes
3 tablespoons unsalted butter, plus more for greasing
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3 medium apples, peeled, cored, and diced (about 4 cups)
4 large eggs
2 large egg yolks
3 cups whole milk or half-and-half
2 tablespoons vanilla extract
1/2 teaspoon kosher salt
Vanilla ice cream (optional for serving)
Caramel sauce (optional for serving)
Instructions
Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet and bake for 20 minutes until dry but not browned. Let cool.
In a skillet over medium-high heat melt butter. Add brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir until smooth.
Add diced apples and cook for about 3 minutes until slightly softened. Remove from heat.
Increase oven temperature to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl whisk eggs and egg yolks. Add milk, vanilla extract, and salt and whisk until combined.
Add dried bread cubes and gently press them into the custard mixture.
Stir in the cooked apple mixture and allow to soak for 15 minutes.
Transfer mixture to the prepared baking dish and spread evenly.
Pour any remaining custard over the top.
Bake for 45–50 minutes until the top is golden and the custard is set.
Allow to cool slightly before serving. Serve warm with vanilla ice cream or caramel sauce if desired.
Notes
Use brioche or challah bread for the richest flavor and texture.
Add 1/2 cup raisins for an apple raisin variation.
Stir in chopped pecans or walnuts for added crunch.
Drizzle caramel sauce before or after baking for extra sweetness.
Store leftovers in the refrigerator for up to 3 days and reheat with a splash of milk.
