Cinnamon Apple Bread Pudding
This Cinnamon Apple Bread Pudding is the warm, comforting fall dessert that fills your kitchen with the aroma of apples and cinnamon. Soft, spiced bread soaked in a creamy custard and studded with tender, juicy apple chunks makes this an irresistibly custardy treat that's like a hug in dessert form.
Equipment
- 9x13 baking dish Glass recommended for even heating
- Large mixing bowl
- Whisk
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Spatula
- Aluminum foil
Ingredients
- 6 cups day-old bread preferably brioche or challah, cut into 1-inch cubes; about 300g
- 2 medium apples peeled and diced into 1/2-inch chunks; Granny Smith or Honeycrisp recommended
- 2 cups milk 480ml; almond milk for dairy-free
- 3 large eggs
- 1/2 cup granulated sugar 100g
- 1/4 cup brown sugar 50g, packed
- 1 tsp cinnamon 2.6g
- 1 tsp vanilla extract 5ml
- 1/4 tsp salt 1.5g
- 2 tbsp butter 28g, melted; plus extra for greasing the dish
- salted caramel sauce for serving, warmed
- vanilla ice cream for serving
- powdered sugar for serving
- whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C) with rack in the middle position. Grease a 9x13 baking dish with butter or cooking spray.
- Cut day-old bread into 1-inch cubes and spread evenly in the greased baking dish. If bread is fresh, toast at 300°F for 10 minutes to dry it out.
- Peel, core, and dice apples into 1/2-inch pieces. Scatter evenly over the bread cubes in the baking dish.
- In a large bowl, whisk together milk, eggs, granulated sugar, brown sugar, cinnamon, vanilla, salt, and melted butter until smooth and sugars are mostly dissolved, about 1-2 minutes.
- Pour custard evenly over bread and apples. Gently press down with a spatula so every cube soaks up custard. Let sit for 15 minutes.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until top is golden and custard is set. A toothpick inserted in the center should come out clean.
- Remove from oven using oven mitts and cool for 10 minutes before serving. Scoop or cut into squares and serve warm with desired toppings.
Notes
- Use day-old bread for the best texture; fresh bread can become too soggy.
- Firm apples like Granny Smith or Honeycrisp hold their shape and balance tartness and sweetness.
- Do not skip the 15-minute soak; it lets the bread absorb the custard for a creamy consistency.
- For a crispier top, broil for 1-2 minutes after baking, watching closely so it does not burn.
- Grease the baking dish well with butter or cooking spray to prevent sticking.
- Make ahead: assemble, cover, and refrigerate up to 24 hours before baking; add 5-10 minutes to baking time if cold from the fridge.
- Storage: refrigerate leftovers in an airtight container for up to 4 days; freeze tightly wrapped for up to 2 months.
- Reheat in microwave for 30-60 seconds, or in oven at 300°F for 10-15 minutes.
- Variations: add 1/2 cup raisins or dried cranberries, swap apples for pears, mix in 1/4 cup chopped pecans or walnuts, use pumpkin pie spice instead of cinnamon, or add 2 tbsp bourbon or rum to the custard.
- For dairy-free: use almond milk and vegan butter, and ensure your bread is dairy-free.
Nutrition
Serving: 1ServingCalories: 280kcalCarbohydrates: 43gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 85mgSodium: 210mgPotassium: 220mgFiber: 2gSugar: 25gVitamin A: 6IUVitamin C: 2mgCalcium: 10mgIron: 8mg
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