Apple Bread Pudding
Delicious Apple Bread Pudding is made with a caramelized layer of cinnamon-spiced apples. The perfect fall dessert recipe when you are looking for cozy comfort food!
This homemade apple bread pudding is a rich dessert that tastes even better when topped with my Homemade Caramel Sauce or a dulce de leche sauce.
What are the best apples to use?
My personal favorite are McIntosh apples, but Granny Smith or honey crisp work great as well. These apples have a great balance of sweet and tart and don’t get mushy when baked.
What type of bread works best for bread pudding?
I use challah bread, but brioche, or French bread are other good choices. These are breads that will soak up the custard without turning mushy. Remember to use at least day-old bread.
With just a few simple ingredients you can make a comfort-food dessert that makes the whole kitchen smell amazing. I like to serve homemade apple bread pudding for Thanksgiving or a holiday dessert. If you love apple desserts, you will probably love Grandma’s Old Fashioned Apple Pie and Maple Apple Crisp as well.
One of the best parts of this bread pudding is the layer of caramelized apples. The apples are cooked until golden and coated in a rich buttery caramel sauce. I made this bread pudding in a square springform pan which showcases the apple layer when inverted, although this recipe still works well in a regular baking dish.
Cozy comfort food desserts
Incredibly delicious old fashioned desserts inspired by my Mom and Grandma.
Apple Bread Pudding
Ingredients
Bread Pudding Custard
- 1 loaf Challah bread about 8 cups (cut into cubes)
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 4 whole eggs
- 3 egg yolks
- 1 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
Caramelized Apples
- 1/2 cup butter
- 1 teaspoon pure vanilla extract
- 2/3 cup brown sugar firmly packed
- pinch salt
- 8 apples peeled and sliced
Instructions
- Grease an 8 x 8 baking pan with butter.
- Preheat oven to 350º F.
- Place bread cubes on baking sheet and toast in the oven just until slightly toasted. Keep a close eye on to prevent over-browning.
- Remove from oven and place in large bowl, set aside.
Prepare the Bread Pudding Custard
- In a large saucepan combine heavy cream, whole milk, 1 teaspoon of vanilla extract and 1/2 teaspoon salt. Bring to a simmer over medium heat.
- In a separate large bowl, whisk together the eggs, egg yolks and granulated sugar.
- Remove the cream mixture from heat and add it to the egg mixture, slowly whisking a bit at a time.
- Stir in the cinnamon and nutmeg.
- Pour the cream and egg mixture over the bread cubes and toss to combine coating all of the bread cubes.
- Let the bread filling sit for at least 30 minutes to allow the cream mixture to completely soak into the bread cubes.
Caramelizing the Apples
- Using a large skillet, melt butter over medium heat.
- Add 1 teaspoon of vanilla, brown sugar and pinch of salt into the butter. Stir until the sugar is dissolved.
- Add the apple slices and cook until the apples are caramelized and sugar is a thick, syrup consistency. Pour into the prepared baking pan.
- Next, spread the bread pudding mixture over the apples.
- Bake in 350ºF oven for 50-60 minutes. The top should be golden brown with slightly crisp edges. Insert a knife into the centre. It should come out with no raw custard, just a few moist crumbs.
- Allow to cool slightly, serve warm topped with homemade caramel sauce, ice cream or whipped cream.
Notes
Nutrition
Can I use vanilla instead of the bean
Yes, use 1 teaspoon of pure vanilla extract.
How much bread do you think the one loaf converts to Our? I couldn’t get challah bread so am using French bread but not sure the amount needed. Thanks
Hi Paul, even bread to heaping fill a 8×8 baking pan should be enough. Next time I make this I will measure how many cups and edit.
Would you double this recipe for a 9×13 pan?
Yes Jean, double the recipe for a 9×13 pan.
How many would you think it would serve? I need a recipe for a crowd and will have to triple? quadruple? you recipe.
Hi Judy, the recipe should serve 6-8 people.
Love the healthful recipes! I’m on a ketogenic diet and can use most of your recipes or easily adapt them. Thank you
Thanks Trudy, I like to a little bit of everything for recipes!
I am looking forward to trying both the Pumpkin Cheesecake Bread Pudding and this Apple Bread Pudding with Dulce de Leche Sauce!! I do have to ask the name of the china pattern you have the Apple Bread Pudding on. It is gorgeous!!! Thanks for the scrumptious looking bread puddings!!! Oh, I love Nashville, too. My son spent two years there while in college and I spent as much time as I possibly could there!! I’m trying my best to talk my hubby into to selling out here in NC once he retires and traveling for a while and eventually settling in Nashville!! I’ve got my fingers crossed!! LOL!!!
Hi Jan,
I hope you enjoy the recipes. The china is very old, I think well over a 100 years, I am not sure of the pattern name, all that is on the back is Meakin. I got it as a gift over 30 years ago. I love the china as well, it is a very large set with serving bowls and platters (12 piece place setting) Nashville would be a beautiful place to retire!
This, looks delicious, I will try it out. Thanks for the recipe.
OMG delicious
glad you enjoyed Vero !
This makes me go weak at knees! Looks delish.
Great comment, gave me a good laugh, glad you enjoyed the recipe!
it looks delish!
Thank you Dina, I really enjoy getting feedback on my recipes!
please post individual PINTEREST LINKS with your recipes????
Hi Carole, if you hover over the photo a Pin It button will show in top left corner to Pin. I found on my iPad you need to tap on the photo for the Pin It button to show up