Warm Apple Bread Pudding – Cozy, Comforting, and Simple
Warm apple bread pudding is the kind of dessert that makes the whole house feel welcoming. It’s soft in the middle, golden on top, and packed with cinnamon-spiced apples that taste like fall any time of year. This is the recipe you pull out when you want something nostalgic but not fussy.
With simple ingredients and minimal prep, it turns day-old bread into something special. Serve it warm with a drizzle of cream or a scoop of vanilla ice cream, and you’ve got the perfect ending to any meal.
Warm Apple Bread Pudding - Cozy, Comforting, and Simple
Ingredients
Method
- Prep the pan and oven. Preheat your oven to 350°F (175°C).Grease a 9x13-inch baking dish with 1 tablespoon of butter.
- Dry out the bread. If your bread isn’t stale, spread the cubes on a baking sheet and bake for 8–10 minutes until slightly crisp. This helps them soak up the custard without turning mushy.
- Cook the apples. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced apples, 1/4 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt.Cook for 5–7 minutes, stirring, until the apples soften slightly but still hold shape. Remove from heat and stir in lemon zest if using.
- Make the custard. In a large bowl, whisk the eggs, remaining 1/4 cup brown sugar, granulated sugar, remaining 1 teaspoon cinnamon, nutmeg, salt, and vanilla. Whisk in the milk and cream until smooth.
- Combine. Add the bread cubes to the prepared baking dish.Scatter the warm apples over the top, along with raisins and nuts if using. Pour the custard evenly over everything. Gently press the bread down so it starts to absorb the liquid.
- Let it soak. Allow the mixture to sit for 15–20 minutes so the bread absorbs the custard.If any corners look dry, spoon some custard from the bottom over the top.
- Bake. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake another 20–25 minutes, until the top is golden and the center is just set. A knife inserted near the middle should come out mostly clean with a few moist crumbs.
- Rest and serve warm. Let it cool for 10 minutes.Dust with powdered sugar and serve with a drizzle of caramel, warm maple syrup, or a scoop of ice cream.
Why This Recipe Works
This bread pudding balances richness and comfort without being heavy. The custard soaks into the bread, while the apples add brightness and texture.
Using a mix of milk and cream gives a silky base that doesn’t overwhelm the other flavors. Toasting or drying out the bread helps it hold shape and absorb the custard evenly. A touch of brown sugar and cinnamon brings warmth, and a hint of lemon keeps the apples from tasting flat.
What You’ll Need
- Bread: 8–10 cups of day-old bread, cut into 1-inch cubes (brioche, challah, French bread, or sturdy white bread)
- Apples: 3–4 medium apples, peeled, cored, and diced (Honeycrisp, Granny Smith, or Braeburn)
- Butter: 3 tablespoons, divided
- Brown sugar: 1/2 cup, packed
- Granulated sugar: 1/4 cup
- Ground cinnamon: 2 teaspoons
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Vanilla extract: 2 teaspoons
- Lemon zest: 1 teaspoon (optional, but brightens the apples)
- Eggs: 5 large
- Whole milk: 2 cups
- Heavy cream: 1 cup
- Raisins or golden raisins: 1/2 cup (optional)
- Chopped nuts: 1/2 cup (walnuts or pecans, optional)
- Caramel sauce or maple syrup: for serving (optional)
- Powdered sugar: for dusting (optional)
Step-by-Step Instructions
- Prep the pan and oven. Preheat your oven to 350°F (175°C).Grease a 9×13-inch baking dish with 1 tablespoon of butter.
- Dry out the bread. If your bread isn’t stale, spread the cubes on a baking sheet and bake for 8–10 minutes until slightly crisp. This helps them soak up the custard without turning mushy.
- Cook the apples. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced apples, 1/4 cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt.Cook for 5–7 minutes, stirring, until the apples soften slightly but still hold shape. Remove from heat and stir in lemon zest if using.
- Make the custard. In a large bowl, whisk the eggs, remaining 1/4 cup brown sugar, granulated sugar, remaining 1 teaspoon cinnamon, nutmeg, salt, and vanilla. Whisk in the milk and cream until smooth.
- Combine. Add the bread cubes to the prepared baking dish.Scatter the warm apples over the top, along with raisins and nuts if using. Pour the custard evenly over everything. Gently press the bread down so it starts to absorb the liquid.
- Let it soak. Allow the mixture to sit for 15–20 minutes so the bread absorbs the custard.If any corners look dry, spoon some custard from the bottom over the top.
- Bake. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake another 20–25 minutes, until the top is golden and the center is just set. A knife inserted near the middle should come out mostly clean with a few moist crumbs.
- Rest and serve warm. Let it cool for 10 minutes.Dust with powdered sugar and serve with a drizzle of caramel, warm maple syrup, or a scoop of ice cream.
Keeping It Fresh
Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds, or warm the whole dish in a 300°F (150°C) oven for 15–20 minutes. For longer storage, freeze tightly wrapped portions for up to 2 months.
Reheat from frozen at 325°F (165°C) until hot in the center. Add a splash of milk or cream before reheating to keep the texture soft.
Benefits of This Recipe
- Budget-friendly: Uses leftover bread and pantry staples to create a crowd-pleaser.
- Make-ahead friendly: Assemble ahead and bake when you’re ready for dessert.
- Flexible: Works with different breads, apple varieties, and optional mix-ins.
- Comforting but balanced: Warm spices and apples keep it from feeling too heavy.
- Great for gatherings: Easy to scale and serves a group without fuss.
What Not to Do
- Don’t skip drying the bread. Soft, fresh bread will turn mushy and won’t hold the custard well.
- Don’t overbake. Overbaking dries the custard and makes the texture rubbery. Pull it when the center is just set.
- Don’t cut the apples too big. Large chunks won’t soften evenly. Aim for 1/2-inch dice.
- Don’t drown it in sugar.</-strong> Keep the sweetness balanced so the apple flavor shines.
- Don’t skip the rest after baking. Ten minutes helps the custard finish setting and makes slicing cleaner.
Alternatives
- Dairy-free: Use full-fat coconut milk or a mix of almond milk and coconut cream.Swap butter for coconut oil or a plant-based butter.
- No-cream version: Replace the cream with milk and add 1 extra egg for richness.
- Gluten-free: Use a sturdy gluten-free bread and check that add-ins are gluten-free.
- Flavor twists: Add 1 tablespoon bourbon or dark rum to the custard, or swap cinnamon for chai spice or pumpkin pie spice.
- Fruit swap: Mix in pears, cranberries, or dried apricots for a different spin.
- Topping options: Finish with toasted pecans, a quick vanilla sauce, or whipped cream instead of ice cream.
FAQ
Can I assemble this the night before?
Yes. Cover tightly and refrigerate overnight. Let it sit at room temperature for 20–30 minutes before baking, and add 5–10 minutes to the bake time if needed.
What kind of bread works best?
Choose a sturdy, slightly sweet bread like brioche or challah for a softer, richer pudding.
French bread or country loaf gives more structure. Avoid very soft sandwich bread unless you dry it thoroughly.
Do I have to peel the apples?
No, but peeling creates a softer, more uniform texture. If you keep the peel, dice the apples a bit smaller so the skins aren’t chewy.
How do I know when it’s done?
The top should be golden and slightly crisp, and the custard should be set but still tender.
A knife inserted near the center should come out mostly clean, not wet.
Can I reduce the sugar?
Yes. Cut the brown sugar by 2 tablespoons and skip the granulated sugar if your apples are very sweet. You can also use maple syrup or coconut sugar to taste.
What if I don’t have heavy cream?
Use all milk and add an extra egg for body.
The result will be a bit lighter but still delicious.
How can I prevent soggy bread pudding?
Use day-old or toasted bread, let it soak for no more than 20 minutes before baking, and bake uncovered at the end to crisp the top.
Can I make it in a smaller pan?
Yes, but reduce the recipe or expect a thicker pudding that needs a longer bake. If using an 8×8-inch pan, check doneness around 35 minutes and adjust as needed.
Is there a quick sauce I can make?
Stir together 1/2 cup heavy cream, 2 tablespoons brown sugar, a pinch of salt, and 1/2 teaspoon vanilla. Warm gently until the sugar dissolves and spoon over the pudding.
Can I make it egg-free?
Try using a custard made with full-fat coconut milk, 2–3 tablespoons cornstarch, and a tablespoon of ground flax mixed with water.
The texture will be different, but it still sets nicely.
Wrapping Up
Warm apple bread pudding is proof that comfort can be simple. With a few pantry staples and a couple of apples, you get a cozy dessert that feels special without a lot of effort. Keep the bread sturdy, the apples tender, and the bake gentle, and you’ll be rewarded with a soft, cinnamon-scented treat.
Serve it warm, share it generously, and enjoy the kind of dessert that never goes out of style.
