Custardy and sweet, this Apple Bread Pudding is more like a glorified dessert than a bread pudding. Follow along with my recipe and use caramelized apples to make it an even more impressive treat.

I have been making Apple Bread Pudding for years and have tried quite a few recipes along the way. It couldn’t be easier than this one. Plus, it’s incredibly versatile and you’ll be experimenting with it and adding your own flair to it in no time!

Whether you need a simple, crowd-pleasing dessert or a warming treat after a long day, this dessert will hit the spot.

What is Bread Pudding?

Bread Pudding is a delicious dessert casserole that has humble beginnings. Created as a way to utilize bread that has gone stale, women came up with the perfect dessert that’s perfect for all seasons and all occasions!

Essentially bread pudding is made with day-old bread. It is usually cut into cubes and soaked in an egg custard mixture. Many people add different types of fruit and nuts to it, and we’ll be making a delicious, caramelized apple version! It’s my absolute favorite.

Many people believe that it first originated in England around the 12^th Century and became popular there in the 13^th Century. By then every kitchen had what they called a ‘pudding basin’ that collected stale bread to be used to this pudding.

From there it landed in the United States, and the rest is history! We’ve been adding new variations to it since. This apple version is going to become your new favorite, the caramelized apples seriously add richness to it!

What Kind of Bread Should I Use?

For this recipe, I’ve used regular white sandwich bread. It’s a great way to use those last few pieces of bread that tend to dry up and get thrown in the trash.

I’ve taken inspiration from the ‘pudding basin’ people in England used to have and have my own little freezer bag version! I save up some bread to use it in my weekly Apple Bread Pudding – it’s seriously so good during breakfast, brunch, or as an after-dinner dessert!

If you don’t have stale bread lying around, you can keep yours out overnight or for a few hours.

White sandwich bread is also not the only type of bread you can use. Brioche, challah bread, French bread also work really well!

What Kind of Apples Go Well in it?

Any kind of apple works well in this recipe. I’ve used Gala apples in mine, but you can also use Granny Smith apples, Fuji, or Honey Crisp if you have those available or prefer their flavor more. Told you this recipe is super versatile!

Gala apples tend to hold up well while baking and have a beautiful, sweet flavor that turns even better when you caramelize them.

What You Need to Make an Apple Bread Pudding at Home

This recipe requires super simple ingredients, that you probably already have in your pantry and fridge! Here’s what you’ll need:

Apples: I have chopped the apples in this recipe, but you can slice it thin or make the cubes bigger. As mentioned above, I’ve gone for Gala apples because I prefer their taste, but you can use any variety you have on hand.

Bread: For this recipe, I’ve used regular white sandwich bread but you can also go for brioche, challah bread, or French bread.

Milk: This makes the base for the egg mixture that will turn into a delicious custardy pudding once it’s baked.

Eggs: I’ve used whole large eggs, but you can use one whole egg and two egg whites for a lighter, delicious texture.

Sugar: This recipe requires regular granulated sugar, but you can also use brown sugar.

Spices: A little cinnamon and nutmeg are all you need to add that extra something to this already scrumptious dessert.

Vanilla Extract: A teaspoon of vanilla extract makes the bread pudding taste even better.

How to Make Apple Bread Pudding

Creamy, rich, and sweet, it’s pure comfort food. This recipe for apple bread pudding is remarkably quick to make. See just how easy it is here:

Preheat oven: Start by preheating your oven to 350 degrees F or 180 degrees C.
Caramelize apples: Next, take a saucepan and add butter, apple, and 2-tablespoon sugar to it. Sauté it all on medium heat until the apples are lightly caramelized. The color will turn to a light golden and that’s when you know they’re ready.
Make egg mixture: In a large bowl, whisk the eggs, heavy cream, milk, sugar, cinnamon, nutmeg, and vanilla. You don’t need to scald the milk or make the custard separately, yet you’ll get the same texture when baking this bread pudding.
Add the bread to the custard mixture and mix it lightly. Cover and keep it aside for five minutes so it can soak the egg mixture.
Add the caramelized apples: Add the caramelized apples to the bread and custard and gently fold it in. Now take a 7″x5″x2″ baking dish and prep it by using cooking spray. Next, pour the mixture into the prepared baking dish and cover it with aluminum foil. Place the baking dish in a bigger baking dish and fill the large baking dish with enough boiling water to reach half the bread pudding dish.
Bake: Pop the baking dish in the oven and bake for 45 – 55 minutes.
Ready to serve: Serve it with whipped cream, caramel sauce, or maple syrup. Sprinkle the pudding with the roasted nut but it’s also delicious on its own! I also love having it with a scoop of vanilla ice cream on days I want to treat myself!

Close up shot of caramelized apple bread pudding.

What is Bread Pudding’s Texture Supposed to be Like?

Bread pudding is supposed to be creamy, soft, and with a nice crisp, golden top. It’s definitely not supposed to be soggy or mushy when baked correctly. Follow my recipe and you’ll achieve the perfect texture!

How Do I Tell When My Bread Pudding is Done?

Just like baking a cake, you can use a cake tester or toothpick and it should come out clean when it’s done. The top of the bread pudding should be slightly crisp with a golden brown color, while the inside should be firm and not runny.

Make sure to put your cake tester or toothpick right in the middle to make sure it’s completely done.

Tips for Making the Best Apple Bread Pudding

If you like your apples a bit crunchier, cut them into thicker pieces (almost like wedges). Cubed ones are what I prefer!
Don’t overbeat your egg mixture, since we don’t want to incorporate too much air into the eggs, as this will make your bread budding rise more than you want it to.
You can add different nuts to this recipe as well. Pecans and walnuts work well with the delicious, caramelized apple flavor.
Serve your mouth-watering pudding with whipped cream, caramel sauce, or maple syrup. I also love having it with a scoop of vanilla ice cream.

Save for later

The Easiest Apple Bread Pudding

Apple Bread Pudding recipe is an easy dessert for fall that puts a modern twist on the classic. See how Caramelized Apples make it even better.

Course Breakfast, Dessert

Cuisine American

Dish: apple bread pudding

Prep Time 10

Cook Time 45

Total Time 55

Servings 4 people

Author Muna Kenny

Ingredients

FOR THE BREAD PUDDING

6 slices white bread 160gm after cutting the brown edges
3 large eggs
1 cup whole milk
¼ cup heavy cream
½ cup sugar
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
1 ½ teaspoon vanilla extract

FOR THE CARAMELIZED APPLES

2 tablespoons butter unsalted
1 apple peeled and cubed – around one cup
2 tablespoon brown sugar

Instructions

Preheat your oven to 350 degrees F or 180 degrees C. Most ovens need 20 minutes to reach the desired temperature.
In a saucepan and add two tablespoons of butter, apple, and 2-tablespoon sugar. Stir until the butter melts and the apples are lightly caramelized.
In a large bowl, whisk the eggs, heavy cream, milk, sugar, cinnamon, nutmeg, and vanilla.
Add the bread to the custard mixture and mix it lightly. Cover and keep it aside for five minutes so it can soak the egg mixture.
Add the caramelized apples to the bread and custard and fold them in. Spray oil or grease a 7″x5″ 2-inch deep baking dish. Pour the custard mixture into the prepared baking dish. Cover it with aluminum foil. Place the baking dish in a water bath (a larger baking pan with boiling water). Make sure the water is boiling hot.
Bake for 45 – 55 minutes.
Serve it with whipped cream, caramel sauce, or maple syrup.

Video

Notes

You can use store-bought bread cubes for this recipe.
To add more flavors to this bread pudding, add half a cup raisins, or cranberries.
Do not use apple pie filling in this recipe.

Nutrition

4 Comments

Angie@Angie's Recipes says:

11/01/2015 at 11:39 am

Don’t eat bread pudding often…used to make some German bread pudding with cherries and we just enjoyed it plain. Love the serving idea with chopped nuts too. Thanks for sharing, Muna.

1. munatycooking says:
  
  15/01/2015 at 1:30 am
  
  Thanks Angie 🙂
  
Sarah says:

21/10/2023 at 10:17 pm

Good recipe, great results, but it doesn’t list all the steps. In the video the top has dark brown and that only happens without a foil tent. But mine definitely came out a little fluidy and I’ve made a lot.of bread pudding. Part of it is because I used sub par bread so that is on me!

1. Muna says:
  
  24/10/2023 at 8:37 am
  
  Hi Sarah, thanks for trying my recipe. As for the brown patches on top, some of my family members likes that texture 😊 but to prevent it you can use the foil as a tent over the pudding while baking it. Different type of bread absorb the liquid differently but It shouldn’t make much of a difference. If it came out fluidy, you can bake a little bit longer. However, the bread pudding will get firmer as it cools and later when refregirated. I hope this helped.