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 adore 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 scrumptious dessert (or breakfast!) is perfect for satisfying those sweet cravings, while celebrating the essence of fall. So let’s dive into this delightful recipe, shall we?
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’ll Love It
What’s not to love about a warm, gooey, apple-infused dessert that can also double as breakfast?
This recipe is not overly sweet and has a wonderful balance of flavors, making it an ideal treat any time of the day. Once you try it, you’ll be hooked!
- 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.
- Large mixing bowl
- 8- or 9-inch square or round baking dish
- 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 eggs
- 1 cup whole milk
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 apples, cored and cubed
- 6 coup day-old bread cubes
- Preheat your oven to 350°F and grease an 8- or 9-inch square or round baking dish.
- In a large mixing bowl, whisk together the eggs, milk, sugars, maple syrup, cinnamon, and nutmeg.
- Gently fold in the apples and bread cubes, ensuring every piece is coated with the custard mixture.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for about 45-50 minutes, or until set and golden brown on top. If the top is browning too quickly, cover with aluminum foil while it finishes cooking.