Apple Bread Pudding is a cozy, year-round dessert casserole loaded with tender apples, plump raisins, warm spices, and a custardy bread base. Serve warm with a drizzle of caramel and a scoop of vanilla ice cream for an indulgent finish.
Bread pudding has a comforting, nostalgic quality similar to an apple French toast casserole. This version highlights diced apples and raisins folded through a rich custard-soaked bread, then baked until golden with a crunchy cinnamon-sugar topping.
What is Bread Pudding?
Bread pudding is a simple dessert made from cubed stale bread soaked in an egg-and-dairy custard, then baked. Traditional recipes often include raisins and are finished with a warm sauce. It’s a great way to use day-old bread and transform it into something special.
- For breakfast or brunch, drizzle with cinnamon maple syrup for extra warmth and sweetness.
- Top with caramel and homemade whipped cream or a scoop of ice cream for a rich fall dessert.
Why This Apple Bread Pudding Works
This apple bread pudding balances creamy custard with tender apple pieces and chewy raisins. The combination of warm spices, soft interior, and a crisp cinnamon-sugar top creates a satisfying contrast in texture and flavor.
- Comfort food classic. Served warm with caramel and ice cream, it’s an underrated but deeply satisfying dessert.
- Waste not. It breathes new life into stale bread—brioche, challah, or French bread work especially well.
- Layered flavor. Brown sugar, cinnamon, and nutmeg fold into the custard for rich, familiar spice notes.
- Textural contrast. A cinnamon-sugar crust adds a crunchy top that pairs beautifully with the soft pudding underneath.
Key Ingredients
This recipe uses straightforward pantry items plus apples and optional nuts or dried fruit.
- Bread – Firm, slightly sweet breads like brioche or challah provide a tender crumb. French bread is a good alternative.
- Half-and-half – Forms the base of the custard; whole milk can be substituted for a lighter result.
- Eggs – Help set the custard and add richness.
- Sugars – Both granulated and brown sugar add sweetness and depth.
- Vanilla – Enhances overall flavor; vanilla bean or extract both work.
- Spices – Cinnamon and nutmeg give classic warmth.
- Fruit and mix-ins – Diced apples, raisins, applesauce, and optional walnuts add texture and flavor.
- Cinnamon sugar – Sprinkled on top for a crisp, sweet finish.
How to Make Apple Bread Pudding
This recipe comes together quickly and can be assembled the night before for easy baking the next day.
- Cube the bread and leave it uncovered for a few hours or overnight to dry slightly; this helps it absorb the custard evenly.
- Combine the cubed bread with diced apples, chopped walnuts (if using), and raisins in a large bowl.
- Whisk together eggs, applesauce, half-and-half (or milk), granulated and brown sugar, vanilla, cinnamon, and nutmeg. Pour the custard over the bread mixture and let it soak for 15 minutes.
- Transfer the soaked mixture to a greased 9×13-inch baking dish. Sprinkle the surface with cinnamon sugar and bake at 350°F until golden and set, about 40 minutes.
- Allow to cool slightly before serving warm with caramel sauce and vanilla ice cream, if desired.
Storage Recommendations
Refrigerator: Store leftovers in an airtight container for 3–4 days, though the best flavor and texture are within 1–2 days.
To reheat: Warm squares in a 325°F oven covered with foil for 15–20 minutes, or microwave single portions for 15–30 seconds until heated through.
Tips and Tricks
- Dry the bread: Leaving cubes uncovered or toasting them briefly at a low temperature helps them soak up custard without becoming mushy.
- Pick apples wisely: Tart varieties like Granny Smith or balanced varieties like Honeycrisp and Gala hold up well when baked.
- Prep the pan: Grease the baking dish or spray with nonstick spray to prevent sticking and simplify cleanup.
Variations
- Swap dried fruit: Use dried cranberries, cherries, or blueberries in place of raisins.
- Caramel version: Finish with a warm caramel drizzle for a caramel apple flavor.
- Butterscotch: Serve with butterscotch sauce for a rich, buttery twist.
- Overnight bake: Chill the assembled pudding in the fridge overnight, then bake the next day for deeper flavor melding.
FAQs
You can use many types of bread—brioche, challah, French bread, rolls, or even doughnuts. Slightly stale bread that’s been left uncovered absorbs the custard best.
Gala, Granny Smith, Honeycrisp, Fuji, and Pink Lady all work well. Choose based on whether you prefer a sweeter or tarter final result.
Yes. You can assemble it and refrigerate before baking, or bake it ahead and refrigerate for 1–2 days. Bring to room temperature before reheating if needed.
Stored in the refrigerator in an airtight container, it keeps best for 1–2 days, up to 3–4 days if necessary.
More Apple Desserts
- Apple Snickers Cake
- Apple Crisp Cheesecake
- Apple Cinnamon Donut Holes
- Apple Pull Apart Bread
- Apple Cheesecake Pie
Apple Bread Pudding
A warm pan of Apple Bread Pudding combines apples, spices, and raisins inside a custardy bread base. Top with caramel and ice cream for a decadent finish.
Ingredients
- 1 (16 ounce) loaf challah bread (about 8 cups cubes)
- 2 cups diced apples
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins
- 4 large eggs
- 1/4 cup applesauce
- 2 1/2 cups half-and-half
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons cinnamon sugar
Instructions
- Cut the challah into cubes and let sit uncovered for a few hours or overnight to dry slightly.
- Preheat the oven to 350°F and grease a 9×13-inch pan.
- In a large bowl, combine the bread cubes, diced apples, walnuts, and raisins.
- Whisk eggs, applesauce, half-and-half, sugars, vanilla, cinnamon, and nutmeg. Pour over the bread mixture and let soak 15 minutes.
- Spoon the mixture into the prepared pan, sprinkle with cinnamon sugar, and bake 40 minutes or until set and golden.
- Let cool slightly and serve warm with caramel sauce and vanilla ice cream, if desired.
Nutrition (per serving)
Calories: 113 • Total Fat: 5g • Saturated Fat: 2g • Cholesterol: 41mg • Sodium: 35mg • Carbohydrates: 15g • Fiber: 1g • Sugar: 12g • Protein: 3g
This recipe was first shared in September 2019 and updated in November 2023.