Apple Bread Pudding Recipe

Hands On Time:

25 mins

Total Time:

2 hrs 30 mins

Servings:

8 to 10

Sweet enough for dessert but also perfect for brunch, this apple bread pudding is rich, decadent, and comforting. A drizzle of apple brandy sauce provides an even more luscious texture, and a topping of sautéed apples further accentuates the tender, buttery apples showcased inside.

The base of this bread pudding is a rich apple custard, spiced with cinnamon, that highlights the taste of the cinnamon-raisin bread. This swirled loaf makes for a dessert with a soft texture and irresistible flavor. The turbinado sugar sprinkled on the bottom of the baking dish creates a thin, gooey border of crisp sugar, providing the slightest crunch around the edges. The Apple Brandy Crème Anglaise (recipe below) elevates this delicious pudding to a sophisticated autumn dessert fit for any occasion.

The History of Bread Pudding

Soft and spongy, this bread-based dessert is popular throughout the world. It can be sweet or savory, and is often made to use up stale bread, with eggs, dairy, fat, and flavorings added for a custardy texture and rich flavor.

Bread pudding originated in England in the 11th century. English cooks soaked leftover bread with boiling water, sugar, and spices for a way to make the most out of what they had. It became known as "poor man's pudding," and later "bread and butter pudding" when milk, eggs, and fat were able to be added to the mix. The dish was later brought to America by early settlers.

Ingredients for Apple Bread Pudding

To make this comforting bread pudding, you'll need:

Butter: For richness and to help brown the apples.
Large apples: We love Honeycrisp apples for their firm texture and sweet flavor, but feel free to use any variety you prefer.
Heavy cream: For a decadent, luscious bread pudding.
Large eggs: Eggs help set the bread pudding for perfect slices.
Egg yolk: Adds extra richness.
Granulated sugar: Sweetens the pudding. Can also use light brown sugar for additional flavor.
Ground cinnamon: Adds a warming note that helps highlight the cinnamon-raisin bread.
Cinnamon-raisin loaf: Cut into cubes as the base of this bread pudding. Can substitute with other types of enriched breads, like challah or brioche.
Turbinado sugar: A partially refined, pale-brown sugar with a nice crunchy texture. Can substitute with granulated sugar if needed.

Southern Living Apple Bread Pudding ingredients — Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

How To Make Apple Bread Pudding

Bread pudding comes together easily, with just a quick mix of ingredients. Sautéed apples are added to the base for a tender, fruity touch of autumn. Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 375°F. Melt butter in a large nonstick skillet; add apples, and cook, stirring occasionally, 8 to 10 minutes until lightly browned.
Step 2. Whisk together cream, eggs, yolk, sugar, and cinnamon. Stir in bread; let stand 5 minutes. Stir in apples.
Step 3. Sprinkle half the turbinado sugar into a buttered baking dish. Top with bread pudding mixture. Sprinkle with remaining sugar.
Step 4. Bake for 40 to 45 minutes or until light golden. Cool 10 minutes. Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples.

Tips for the Best Bread Pudding

Keep these tips in mind for the lightest, most custard-y bread pudding:

Fold gently: Fold in the bread gently to avoid breaking up the cubes into crumbs.
Be patient: Give the bread time to soak up the liquid for the most tender result.
Spice as desired: Add a hint of cardamom, nutmeg, ginger, or salt for additional flavor.
Go for turbinado: Don't skimp on the turbinado sugar; the crunchy topping adds great texture.
Bake until golden and just set for the best texture. Overbaked bread pudding can become spongy and dry.
Serve warm or reheat before serving.

Can Bread Pudding Be Made Ahead?

Bread pudding can be prepared the night before so it's ready to bake in the morning.

To prepare bread pudding in advance, assemble as directed, wrap, and refrigerate overnight. Bake fresh before serving, whether for breakfast or dessert.

How To Store and Reheat Leftover Apple Bread Pudding

Wrap and refrigerate leftover portions of bread pudding for up to three days, or freeze for up to three months. Thaw in the refrigerator overnight if frozen, and reheat in a preheated 350°F oven, toaster oven, or microwave until hot throughout before serving.

More Bread Pudding Recipes You'll Love

If you love bread pudding, keep these recipes on hand anytime you have an excess of bread to use up:

Editorial contributions by Katie Rosenhouse.

Ingredients

Bread Pudding:

2 Tbsp. butter
3 large apples, such as Honeycrisp (about 1 1/2 lbs.), peeled and cut into 1/4- to 1/2-in. cubes
3 cups heavy cream
4 large eggs
1 large egg yolk
1/4 cup granulated sugar
1 tsp. ground cinnamon
1 (16-oz.) cinnamon-raisin bread loaf, cut into 3/4-in. cubes
4 Tbsp. turbinado sugar

Apple Brandy Crème Anglaise:

1 cup heavy cream
2 large egg yolks
1/4 cup granulated sugar
2 Tbsp. apple brandy or bourbon
1 cinnamon stick (optional)

Directions

Prepare oven:

Preheat oven to 375°F.
Cook apples:

Melt butter in a large nonstick skillet over medium-high heat; add apples, and cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Combine cream and bread:

Whisk together cream and next 4 ingredients in a large bowl until smooth.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Stir in bread cubes; let stand 5 minutes. Stir in cooked apples.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Fill baking dish:

Sprinkle 2 Tbsp. turbinado sugar into a buttered 13- x 9-inch baking dish.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Add bread-and-apple mixture to dish, and spread in an even layer.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Sprinkle with remaining 2 Tbsp. turbinado sugar.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
Bake bread pudding:

Bake for 40 to 45 minutes or until light golden and center is set. (Bread pudding will puff to top of dish and pull away slightly from sides as it bakes.) Cool 10 minutes. Serve warm with Apple Brandy Crème Anglaise and Baked Cinnamon Apples (optional).

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Directions for Apple Brandy Crème Anglaise

Makes about 1 1/3 cups; Total time: 1 hr 50 min.

Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly (so mixture doesn't scorch or scramble), 8 to 10 minutes or until mixture thinly coats back of a wooden spoon.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Pour through a fine wire-mesh strainer into a bowl.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Stir in apple brandy or bourbon. Add cinnamon stick, if desired. Fill a large bowl with ice. Place bowl containing cream mixture in ice, and let stand, stirring constantly, 30 minutes.

Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless

Remove cinnamon stick. Cover and chill 1 hour to 3 days.

Frequently Asked Questions

Should I peel the apples for apple bread pudding?

While you don't have to peel apples before using, bread pudding made with peeled apples has a smoother texture overall.
Should bread be stale for bread pudding?

Bread can be fresh or stale for bread pudding. Some cooks prefer using stale bread for added texture. Bread pudding is traditionally a great way to use up stale bread.
Can bread pudding be made ahead and reheated?

Bread pudding can be assembled in advance, and refrigerated overnight before baking. It can also be baked ahead and stored in the refrigerator, then reheated before serving.
Why is my bread pudding runny?

Make sure your bread pudding is set before removing from the oven. If in doubt, use a small knife to poke the center. If any liquid remains on the knife, bake longer (covering with foil if necessary to avoid excess browning).