Last Updated on
The season of crisp air, cozy sweaters, and everything apple.
This by far my favorite time of the year – from the tastes to the scents to the scenery.
Apples are definitely one of my favorite parts of fall. I love exploring the abundance of flavors this time of year has to offer.
Today, I’m thrilled to share with you one of my all-time favorite recipes: Apple Bread Pudding.
This dessert (or breakfast!) is perfect for satisfying those sweet cravings, while celebrating the essence of fall.
Apple Bread Pudding is a twist on the classic bread pudding, which has its roots in European cuisine. By adding apples, this traditional comfort food gets a seasonal makeover, making it a scrumptious and irresistible treat for the fall season.
Why You Will Love Apple Bread PuddingIf you’re torn between dessert and breakfast, fear not! This Apple Bread Pudding is a jack-of-all-trades.
- Use day-old bread for better absorption of the custard mixture.
- Feel free to adjust the spices to your taste preferences.
- If you prefer a more gooey bread pudding, reduce the baking time slightly.
- If the top starts to brown too quickly while baking, cover it with aluminum foil.
- For a balanced flavor, you could mix tart and sweet apples.
The backbone of any bread pudding, eggs help bind everything together while adding a touch of richness.
Whole milk provides a creamy base that complements the robust flavors of apple and spices.
Brown sugar adds a deep, molasses-like sweetness that screams autumn.
A dash of maple syrup elevates the dish, giving it a subtle woodsy flavor.
Cinnamon and Nutmeg
These quintessential fall spices add warmth and depth.
Opt for fresh, crisp apples—they add texture and a natural sweetness that perfectly complements the rest of the ingredients.
Slightly stale bread works best for absorbing the delicious custard mixture.
- Large mixing bowl
- 8- or 9-inch square or round baking dish
How to Make Apple Bread Pudding
Get Your Oven Ready
First things first, preheat your oven to a cozy 350°F (175°C). While it’s heating up, seize this moment to grease your 8- or 9-inch square or round baking dish. This ensures that your pudding will slide right out, no sticking or fuss!
Prepare the Fruits and Bread
Core and cube your apples into bite-sized pieces that will meld seamlessly into the bread pudding. Take your day-old bread and cut it into roughly equal cubes. These are going to soak up all the liquid goodness, so you want to give them plenty of surface area.
Whip Up the Custard
Grab a large mixing bowl and add your eggs, whole milk, both the brown and granulated sugar, maple syrup, cinnamon, and nutmeg. Whisk these ingredients together until they’re well combined.
Blend in the Bread and Apples
Now that your custard is ready, fold in the bread cubes. Make sure each piece gets well coated. Add the apple cubes to the mix and stir everything together. The goal here is to get every piece of bread moistened and every apple cube mingled in with the spices and custard.
Time to Bake
Pour the pudding mixture into your greased baking dish, leveling it out with a spoon or spatula so it bakes evenly. Pop the dish into your preheated oven. Bake it for about 45-50 minutes. The smell will be tantalizing, but resist the urge to peek too often!
Monitor the Browning
Keep an eye on the pudding as it bakes. If you notice the top getting too brown too fast, place a piece of aluminum foil over it. This will slow down the browning while allowing the inside to continue cooking.
Test for Doneness
You’ll know it’s done when the top is set and beautifully golden brown. For extra assurance, you can insert a toothpick into the center. If it comes out clean or with just a few crumbs, you’re good to go.
Remove the baking dish from the oven and let it cool for a bit. The aroma will be tempting, but it’s worth the wait
- For dessert: Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
- For breakfast: Top with a dollop of yogurt and a sprinkle of granola or chopped nuts.
- For a dairy-free option, replace whole milk with almond milk or another plant-based milk of your choice.
- If you don’t have maple syrup, honey or agave syrup can be used as a substitute.
Q: Can I use fresh bread for this recipe?
A: Yes, you can, but day-old bread is better as it absorbs the liquid mixture more effectively, resulting in a more flavorful and moist pudding.
Q: Can I use a different fruit instead of apples?
A: Absolutely! Try using pears, peaches, or even mixed berries for a unique twist on this classic bread pudding.
Q: Can I make this recipe gluten-free?
A: Yes, simply replace the regular bread cubes with gluten-free bread cubes. The texture might be slightly different, but it will still taste amazing.
Q: Can I freeze the apple bread pudding?
A: You sure can! Allow the pudding to cool completely, then wrap
it tightly in plastic wrap and aluminum foil before placing it in the freezer. To reheat, thaw it in the refrigerator overnight, then warm it in the oven at 350°F for about 20 minutes or until heated through.
Q: How long does this bread pudding last in the refrigerator?
A: Apple bread pudding can be stored in the refrigerator for up to 4 days. Make sure to cover it well with plastic wrap or store it in an airtight container to keep it fresh.
Apple Bread Pudding
- 4 large eggs
- 1 cup whole milk
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 medium apples cored and cubed
- 6 cups day-old bread cubes like sourdough or challah
- 1 teaspoon vanilla extract
- 1/2 cup raisins or dried cranberries
- 1/4 cup chopped walnuts or pecans
- Start by preheating your oven to 350°F. Grease an 8- or 9-inch square or round baking dish and set it aside.
- Core and cube the apples. Cut your day-old bread into even cubes.
- In a large mixing bowl, whisk together the eggs, whole milk, brown sugar, granulated sugar, maple syrup, cinnamon, and nutmeg until fully combined.
- Add the bread cubes and cubed apples to the wet mixture. Stir everything together until the bread is fully moistened.
- Pour the mixture into your prepared baking dish. Place it in the oven and bake for 45-50 minutes. If you notice the top browning too quickly, cover it with a piece of aluminum foil.
- The pudding is ready when it's set and golden brown on top. You can use a toothpick to check: if it comes out clean or with just a few crumbs, your pudding is done.
- Let the pudding cool for a few minutes, then serve it warm. Add toppings of your choice, like vanilla ice cream or caramel sauce.