This warm, comforting apple bread pudding is straight from Gramma’s kitchen—cozy, simple, and made with love. It’s a fantastic way to use up leftover bread and apples, and the luscious vanilla sauce on top pulls everything together into an irresistible dessert.

Why You’ll Love This Recipe

I love how this dessert blends homestyle simplicity with indulgent flavor. The contrast between soft, custard-soaked bread and tender apples makes each bite special. The brown sugar and cinnamon create a deep warmth, and the vanilla sauce? I could eat it with a spoon. Whether I’m making this for a weekend treat or a holiday dessert, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pudding:

4 cups soft bread cubes
2 cups peeled and sliced apples
¼ cup raisins
1 ¾ cups milk
1 cup brown sugar
¼ cup butter
2 large eggs, beaten
1 teaspoon ground cinnamon
½ teaspoon vanilla extract

For the Vanilla Sauce:

½ cup milk
½ cup butter
¼ cup white sugar
¼ cup brown sugar
1 teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease a 7×11-inch baking dish.
In a large bowl, I combine the bread cubes, sliced apples, and raisins.
In a small saucepan over medium heat, I warm the milk, brown sugar, and butter until the butter melts. Then I pour it over the bread mixture and stir until everything is coated.
I transfer the mixture to the prepared dish.
In a separate bowl, I whisk together the eggs, cinnamon, and vanilla, then pour that evenly over the bread mixture.
I bake it for 40 to 50 minutes, until the center is set and the apples are soft.
While it bakes, I prepare the vanilla sauce by combining milk, butter, white sugar, and brown sugar in a saucepan. I bring it to a boil, remove it from heat, and stir in the vanilla.
I pour the warm sauce over servings of the pudding when ready to serve.

Servings and timing

This recipe serves 8 people.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

I like experimenting with the base. Sometimes I use challah, brioche, or even sourdough—day-old bread gives the best texture. If I want a different spice profile, I add nutmeg, allspice, or pumpkin pie spice. I’ve even swapped out the apples for peaches or used craisins instead of raisins. For an adult twist, soaking the raisins in rum adds another layer of flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave for about 30–45 seconds. For larger portions, I cover them with foil and heat in a 300°F oven until warmed through. The vanilla sauce can be stored separately and gently reheated on the stove or in the microwave.

FAQs

How do I keep the bread pudding from getting soggy?

I use day-old or lightly toasted bread to help it hold its structure and avoid sogginess. Letting the bread soak up the custard before baking also helps.

Can I make this ahead of time?

Yes, I often prepare the pudding mixture and refrigerate it (unbaked) for a few hours or overnight. When I’m ready, I bake it fresh and make the sauce just before serving.

Can I freeze this apple bread pudding?

I’ve frozen it after baking with good results. I wrap portions tightly and freeze for up to 2 months. When I want to enjoy it again, I thaw it in the fridge overnight and reheat in the oven.

What kind of apples work best?

I like using tart apples like Granny Smith for contrast, but sweeter varieties like Honeycrisp or Fuji work well too. A mix of both can also be delicious.

Do I have to include the raisins?

Not at all. I sometimes skip the raisins or replace them with nuts, dried cranberries, or chopped dates depending on what I have on hand.

Conclusion

Gramma’s Apple Bread Pudding is the kind of dessert that feels like a hug in a bowl. It’s rich, warm, and filled with comforting fall flavors, making it perfect for holidays, Sunday dinners, or simply using up those last few apples. With the vanilla sauce drizzled on top, it’s a classic I return to again and again.