This Apple Bread Pudding is an easy, comforting, utterly delicious recipe, perfect for dessert or an extra-special breakfast!
This Apple Bread Pudding is an intoxicating combination you will have to taste to believe. It’s the ultimate cozy pairing of bread, apples, walnuts and dried cranberries soaked in a cinnamon laced custard, baked to golden perfection, then doused in caramel sauce. This bread pudding recipe is outrageously easy to throw together in minutes and popped in the oven or it can be prepped ahead (kept separate) for the next day. Serve this stunner up for a special occasion breakfast (hello Christmas!) or anytime you’re craving a charming dessert.
If you love bread pudding like us, don’t miss family favorites chocolate bread pudding and pumpkin bread pudding!
This apple bread pudding recipe is sponsored by Danish Creamery Butter. All opinions are my own.
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WATCH: How to Make Caramel Bread Pudding
apple BREAD PUDDING RECIPE
I am excited to share this easy Apple Bread Pudding recipe with you! Bread pudding is the ideal rustic, luxuriously rich, make-at home dessert. It’s perfect for cozy weekends in with the family, special occasions like Christmas dessert – or dare I say breakfast? Or for a causal brunch with friends. The best part is, it practically makes itself – just cube the bread, whisk the custard together, combine and bake.
And if you’re not sure you like bread pudding, I beg the question – do you like French toast casserole? Bread pudding is much like an upgraded French toast casserole with a delightfully crispy crust giving way to a luxuriously creamy, warm, custard-like center. With one bite, you’ll never look back!
Why you’ll love this bread pudding recipe:
- So easy, anyone can make it!
- Quick to assemble but feeds a crowd
- Can be prepped ahead (kept separate) 24 hours in advance
- Tastes gourmet enough to headline any trendy restaurant
- Uses buttery brioche for the best flavor and texture
- Is riddled with apples, walnuts and Craisins for delightful pops of flavor and texture in every bite
- Is doused in easy, creamy, dreamy caramel sauce you’ll want to down with a spoon
WHAT IS BREAD PUDDING?
Bread pudding is dessert casserole made of cubed stale bread and custard. It has stood the test of time because it’s so decadent, rich and fabulous – but so simple! To make, a sweetened custard made of half and half, sugar and eggs is combined with stale bread in a baking dish then baked until soft and creamy in the inside with delightfully crispy edges on top. Bread pudding is often served with caramel sauce, butterscotch sauce, vanilla, praline or bourbon sauce – but in this recipe, it’s all about the glorious caramel!
Bread pudding is extremely versatile but most often contains raisins, nuts and spices such as cinnamon, nutmeg, and vanilla. It can also can contain other fruits such as apples, cranberries, oranges, and raspberries. Moral of the story, pour custard over stale bread with whatever mix-ins your heart desires, and magic happens.
What is the difference between bread pudding and French Toast?
Bread pudding and French toast casserole are extremely similar. Both are made with stale bread soaked in an eggs, half and half or cream custard then baked. The main difference is bread puddings generally have a higher milk-to-egg ratio than French toast which makes the interior a slightly softer, creamier, custardy consistency. Bread puddings also usually contain raisins or nuts.
Apple Cinnamon Bread Pudding Ingredients
WHAT BREAD IS BEST TO USE FOR BREAD PUDDING?
Bread pudding should be soft, creamy and custardy, but not soggy. To achieve this texture, technically you can use any somewhat stale, thick bread, but for the best flavor and texture, you have two choices: brioche and challah, although French bread can also work. Of these options, I believe brioche makes the best bread pudding. I discussed these bread types in my stuffed French toast recipe, and the same holds true for bread pudding. Here’s the breakdown:
BRIOCHE
Brioche is a classic French bread that bakes up golden, soft, and pillowy. It can usually be found by the loaf in the bakery section of the grocery store or in pre-sliced loaves in the bread aisle. For this bread pudding recipe, use a brioche loaf and slice it into thick slices between ¾ and 1 inch thick. If you can’t get your hands on a whole loaf, then a pre-sliced loaf can also work.
Brioche is ideal for bread pudding because it’s extravagantly rich, eggy and buttery, known as a Viennoiserie, which just means it’s made from a leavened yeast dough, like a croissant. These factors result in an extra soft, fluffy bread ideal for soaking up the custard with enough structure so it doesn’t fall apart. Additionally, brioche boasts a sweet, buttery flavor, which only makes your bread pudding experience that much more fabulous and is what truly elevates it above the rest.
CHALLAH
Challah is the second-best option for bread pudding. It’s a Kosher loaf of braided bread made of eggs, water, flour, yeast and salt. Challah will be located in the bakery section of your grocery store. Cut the loaf into 1-inch slices.
Challah makes fantastic chocolate bread pudding because it’s loaded with more eggs and butter than your average bread and soaks up the egg mixture very well while maintaining its structure. The reason it’s the second choice for bread pudding after brioche is it’s not as sweet and also a little denser and drier, still good, just not as good as brioche.
FRENCH LOAF
A long, wide French Loaf, not to be confused with a thin, long French baguette, is an okay option for bread pudding, but is missing the buttery sweet flavor and fluffiness of brioche and will be denser and chewier when baked. French bread is hard and crusty on the outside which gives it structure with a light and soft crumb which adeptly soaks up the egg mixture. Because French bread is denser than brioche, you’ll want to soak it for a little longer in the egg mixture so it has time to really soak up the mixture.
GLUTEN FREE BREAD PUDDING
You can make gluten free bread pudding by using gluten free bread. Whole Foods carries Canyon Bakehouse Gluten-Free Bread in the frozen section (thaw first) or on Amazon here. I have also heard good things about Udi’s Gluten Free Bread.
Breads to Avoid
- Bread that is too stale: you want bread that is dried out and slightly stale but not rock hard or crunchy to the point it crumbles if crushed. This type of bread is so stale that it will disintegrate into breadcrumbs when baked.
- Very crusty bread or heavy breads: example include sourdough, artisan breads, rye bread, pumpernickel, etc. These breads will not become soft and custardy.
- Savory breads: often don’t have the right texture for bread pudding, but more importantly, if making a sweet bread pudding, you’ll end up with an odd, off-putting flavor combination.
HOW TO MAKE STALE BREAD
To make bread pudding, you’ll need stale bread. Soft fresh bread soaks up too much of the custard and becomes soggy quickly. Stale bread gives the bread cubes structure so they have the capacity to soak up the egg mixture without becoming soggy. You can either use leftover stale bread or if you’re craving bread pudding, STAT, you can toast fresh bread yourself.
To dry out the bread, line cubed bread on a baking sheet and toast for roughly 15 minutes at 350 degrees F. You want the bread to be dried out but still have a little give so it’s not rock hard or super crispy.
what goes in bread pudding?
This Bread pudding has 4 main components: 1) the bread, 2) the custard, 3) the add-ins (apples, walnuts, etc.) and 4) the caramel sauce. These simple ingredients combine to create the mouthwatering soft, sweet and creamy inside and buttery, crispy outside. Here’s what you’ll need:
The Bread
- Bread: use a one-pound loaf of brioche or challah for this recipe, which is roughly 10 cups of bread. Most loaves you pick up at the grocery store will be 1-pound, but you may want to weigh it at the store. Slice the bread into 1-inch cubes. If your store only carries sliced brioche found in the bread section verses the bakery, then the sliced side will be a little thinner, but that’s okay. The key to making bread pudding that’s not soggy is to use stale bread. Instead of planning ahead and drying out the bread on the counter, we’ll just toast the cubed bread in the oven before assembly.
The Add-ins
- Apples: you will need 3 Granny Smith apples. The type of apple is critical because it affects the flavor and texture of the filling. Granny Smith apples are a sturdy baking apple that will bake up beautifully tender and not turn into applesauce. More importantly, Granny Smith apples are slightly tart which perfectly offsets the sweetness in both the custard and the bread pudding sauce. If you use a different apple, your bread pudding will be too sweet and not as flavorful.
- Nuts: chopped walnuts add the pleasing contrasting crunch you’ll crave in every bite. You can omit the nuts if you’re allergic or swap them for pecans.
- Dried cranberries: often called Craisins, are used instead of raisins for their sweet tartness which pairs beautifully with the apples.
- Butter: I use cubes of my favorite Danish Creamery Butter to top the bread pudding so it soaks into all the crevices as it melts – so good!
The Custard
- Heavy cream and milk: we are going to create our own half and half by using half heavy cream and half milk – this way you don’t have to purchase both half and half (for the custard) and heavy cream (for the caramel sauce) for this recipe. If you already have half and half on hand, then you can use 3 ½ cups in the custard, but you will still need heavy cream for the caramel sauce – the caramel cannot be made with half and half!
- Apple sauce: is added to the custard in place of some of the cream to really enhance the apple flavor. Use sweetened applesauce (the kind used for eating) and not unsweetened. Most apple sauces are sweetened unless they specifically say unsweetened on the label.
- Eggs: 5 large eggs and one egg yolk are beaten with the half and half, sugar, vanilla mixture to create the custard that soaks and softens the bread.
- Sugars: both granulated sugar and brown sugar are used for optimal flavor and texture. This recipe has less sugar than some recipes (2/3 cup vs 1 cup) because it is meant to be served with the caramel sauce. If you are omitting the caramel sauce, then increase the sugar to 1 cup.
- Seasonings: cinnamon, ground nutmeg, ground ginger, ground cloves, ground cardamom are magical combined with apples and walnuts for a fabulous, cozy, warming depth of flavor. If you don’t keep cardamom stocked, feel free to skip it.
- Vanilla: Use quality extract for the best flavor.
The bread pudding Sauce
- Butter: is the base of the caramel sauce so please use quality! I use Danish Creamery Butter because it’s made with high quality cream from pasture-raised cows since 1895. Their European Style Butter boasts an 85% butterfat (higher than most other European Style butters which come in at 82-83%) making it extra luxuriously creamy – you can literally taste the velvety, rich difference! It’s divine in sweet sauces like this one, savory sauced, baked goods or just on toast!
- Heavy cream: sometimes called “heavy whipping cream,” also used in the custard.
- Sugar: brown sugar makes for an extra rich caramel like sauce as opposed to granulated sugar.
- Vanilla: adds an oomph of flavor.
BREAD PUDDING RECIPE VARIATIONS
- Mix ins: you can pretty much add anything to bread pudding! Swap the dried cranberries with dried cherries or raisins or even add toasted coconut, granola cereal, marshmallows, toffee bits, or chocolate chips.
- Fruit: swap the apples for bananas, peaches, berries, etc.
- Swap the nuts: instead of walnuts, use chopped pecans, cashews, almonds or macadamia nuts.
- Add chunks of your favorite chocolate candy bar: try mixing in a chopped Snickers, peanut butter cups, Butterfingers, Twix, Almond Joy, etc. You’ll want to reduce the sugar in the recipe if using.
- Add chunks of your favorite cookie: break or chop your favorite cookie into small pieces and mix in with the bread pudding. Try Samoa cookies (or imitations), Dosidos, Nutter Butters, Golden Oreos, chocolate chip cookies, etc.
- Make individual bead puddings: divide the bread and custard evenly between ramekins and bake at 350 degrees for 20 minutes, then check them periodically for doneness because they will require less time to bake.
How to Make Bread Pudding With Caramel Sauce
Making bread pudding is very simple -just watch the video! Here’s how (full recipe measurements in the recipe card at the bottom of the post):
- Step 1: Make the custard. Add the milk, heavy cream, applesauce, eggs, egg yolk, sugar, vanilla extract, and spices to a medium bowl. Whisk until smooth.
- Step 2: Combine bread and custard. Add the bread, apples, walnuts and dried cranberries to the prepared baking dish and toss to combine. Pour the egg mixture over the bread. You can also do this in a separate large bowl, but I don’t like to dirty one more dish than I have to!
- Step 3: Soak the bread in the custard. Allow the bread to sit for a couple minutes to soften, then press down on the bread to totally submerge it in the custard (I just use my hands). Let the casserole rest for 15 minutes, then top evenly with cubed Danish Creamery Butter.
- Step 4: Bake. Bake for 35-40 minutes, until the edges appear set and a toothpick inserted in the center comes out with few moist crumbs, but no raw/wet custard.
- Step 5: Make the bread pudding sauce. Melt the butter over medium high heat in a small saucepan. Add brown sugar and heavy cream, whisking until sugar dissolves and sauce is heated through.
- Step 6: Serve. Pour desired amount of caramel sauce over the bread pudding and serve plain or with desired toppings.
How to Serve Apple Bread Pudding
We love this bread pudding drenched in caramel sauce but it can also be served with:
- Apple syrup
- Strawberry sauce
- Maple syrup, boysenberry syrup, etc.
- Ice cream
- Whipped cream
- Powdered Sugar
- Fresh fruit such as berries, bananas, etc.
Commonly Asked Questions
Use bread cut into 1-inch thick cubes. The thicker the cubes, the more egg mixture it can soak in while remaining fluffy, soft and custardy without becoming soggy.
Please use half and half for the best textured bread pudding and not milk. Half and half is creamier than milk so it creates a creamier bread pudding. If you just use milk, you’ll end up with a soggy or runny bread pudding because it won’t set. If you are insistent on using all milk, then add an extra egg (total of 6 eggs) to ensure the bread pudding sets.
It’s important to not overbake the bread pudding or you will dry out the custard and it won’t be as creamy. Instead, we want to bake the bread pudding until the custard is creamy but set. To test for doneness, insert a toothpick in the center of the bread pudding. The tester should come out with a few moist crumbs, but not be overly wet. An instant-read thermometer should read at least 160 degrees F.
Yes, bread pudding is done when the edges are set but the center still jiggles slightly, much like a quiche. If there isn’t any jiggle, then the custard is overbaked and the bread pudding will be dry instead of creamy.
After your bread pudding is removed from the oven, let it cool for 10-15 minutes before slicing. At this point, you should be able to cut it into clean slices that remain intact but are still soft, and somewhat spongy, but not soggy or wet. If your bread pudding is wet, it needs to be popped back in the oven.
Bread pudding can be soggy if you use the wrong bread (soft instead of sturdy bread), the bread isn’t stale enough or thick enough or if you use milk instead of half and half/cream in the custard. To ensure beautifully soft but not soggy bread pudding, follow the recipe closely and you’ll have the perfect texture every time.
No, bread pudding should not be covered when baking so the top can crisp up, creating the beautiful juxtaposition of the crunchy crust and the creamy interior.
Bread pudding can be served at any temperature but it is best served warm, fresh out of the oven, or at the very least room temperature. I do not recommend serving it cold.
No, bread pudding should be refrigerated within 2 hours of baking due to the eggs in the custard or it can spoil.
Tightly cover leftover bread pudding and store in the refrigerator for up to 4-5 days.
Today, bread pudding can be found on the menu of the trendiest restaurants, but it was originally invented to use up old, stale bread! Bread pudding can be traced back as early 11th and 12th centuries, where frugal cooks gave leftover stale bread a second chance at greatness. Instead of letting the stale bread go to waste, they poured custard over top to soften the bread. In 13th century England, this reinvention of leftover bread became known as “poor man’s pudding.”
Eliza Smith’s The Compleat Housewife, published in 1728, was likely the first cookbook to include a traditional bread pudding recipe. I find the account fascinating: “… lay a row of your bread and butter, and strew a handful of currants, a few raisins, and some little bits of butter, and so do till your dish is full; then boil three pints of cream and thicken it when cold with the yolks of ten eggs, a grated nutmeg, a little salt, near half a pound of sugar, and some orange flower-water; pour this in just as the pudding is going into the oven.”
To Reheat
The bread pudding has the best texture fresh out of the oven. When reheated, it’s a little less custardy – still delicious, but not quite as soft and creamy.
- To reheat in the microwave: microwave for 30 seconds then at 10 second intervals as needed.
- To reheat in the oven: cover with foil and bake at 325 degrees F for 10-20 minutes or until warmed through, depending on the size of the leftovers.
Can I assemble bread pudding ahead of time?
Bread pudding can be assembled, refrigerated for up to 12 hours then baked when ready to serve. Set the baking dish on the counter while the oven preheats then bake at 350 degrees F for about 40 minutes or until the custard is set.
That being said, I find bread pudding has the best texture if not assembled too far in advance because it has the tendency to become soggy. Therefore, I recommend prepping the components ahead of time but keeping them separate per instructions below:
how can I prep bread pudding AHEAD OF TIME?
The bread pudding has the best texture when not assembled too far in advance, prep the individual components but do not combine them until ready to bake.
- Bread: chop into 1-inch cubes. Dry the bread out by baking per recipe directions, let cool, then transfer to an airtight container. Toss in the baking dish with the walnuts and dried cranberries. Add the apples just before baking.
- Custard: prep completely but don’t combine with the bread. Cover and store in the refrigerator.
- Caramel: can be made days ahead of time and kept in an airtight container in the refrigerator. When ready to serve, heat gently in a saucepan, adding a little extra heavy cream as needed because the sauce will thicken upon standing.
CAN I FREEZE BREAD PUDDING?
You may freeze baked bread pudding but I don’t suggest freezing unbaked bread pudding because the eggs/cream will separate when thawing. To freeze baked bread pudding, let it cool completely then wrap a few times in plastic wrap followed by a couple layers of foil. Freeze for up to three months. Thaw overnight in the refrigerator then reheat in the oven until warm throughout, about 10-20 minutes depending on the size of the leftovers. You can also freeze individual slices of bread pudding in freezer bags.
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Ingredients
BREAD AND ADD-INS
- 1 16 ounce loaf brioche or challah bread
- 3 medium Granny Smith apples, peeled, chopped ¼-inch
- 2/3 cup chopped walnuts
- 2/3 cup dried cranberries
CUSTARD
- 5 large eggs
- 1 egg yolk
- 1/2 cup applesauce (regular, not unsweetened)
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar*
- 1 3/4 cups milk
- 1 3/4 cups heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 tsp EACH ground nutmeg, ground ginger
- 1/4 tsp EACH ground cloves, ground cardamom
- 1/4 teaspoon salt
Add Later
- 4 tablespoons Danish Creamery Butter cubed
CARAMEL SAUCE
- 12 tablespoons Danish Creamery Butter
- 3/4 cup packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Cut bread into 1-inch cubes. Spread cubes into an even layer on a baking sheet and toast for 7-10 minutes or until dried out but not hard/crispy.
- Meanwhile, lightly grease a 9×13 baking dish. Whisk all off the custard ingredients together in a medium bowl; set aside.
- Add the bread, apples, walnuts and dried cranberries to a separate large bowl and toss to combine then pour into the prepared baking dish. Pour the custard over top and let it sit for a couple minutes, then press down on the bread to totally submerge it (I just use my hands). Let the casserole rest for 15 minutes, then top evenly with cubed butter.
- Bake uncovered at 350 degrees F for 45-55 minutes or until the edges look set and a toothpick inserted into the center comes out with a few moist crumbs but without any raw/wet custard. Cool on a baking rack for 10-15 minutes before serving. Meanwhile, make the caramel sauce:
- Caramel Sauce: Melt butter over medium-high heat in a small saucepan. Add brown sugar and heavy cream, whisking until sugar dissolves and sauce is heated through. Remove from heat and stir in vanilla. You can make the caramel ahead and reheat when ready to serve but you might need to add a little extra heavy cream as sauce thickens upon standing.
- Pour desired amount of Caramel Sauce over the bread pudding and serve warm.
Video
Notes
How to Store and Reheat
- To store: tightly cover leftover bread pudding and store in the refrigerator for up to 4-5 days.
- To freeze: to freeze baked bread pudding, let it cool completely then wrap a few times in plastic wrap followed by a couple layers of foil. Freeze for up to three months. Thaw overnight in the refrigerator then reheat per below instructions. You can also freeze individual slices of bread pudding in freezer bags.
- To reheat in the microwave: microwave for 30 seconds then at 10 second intervals as needed.
- To reheat in the oven: cover with foil and bake at 325 degrees F for 10-20 minutes or until warmed through, depending on the size of the leftovers.
Make Ahead
Bread pudding has the best texture if not assembled too far in advance because it has the tendency to become soggy. Therefore, I recommend prepping the components ahead of time but keeping them separate until ready to bake:- Bread: cut, toast and toss bread cubes in the baking dish with the walnuts and dried cranberries. Add the apples just before baking.
- Custard: prep completely but don’t combine with the bread. Cover and store in the refrigerator.
- Caramel: can be made days ahead of time and kept in an airtight container in the refrigerator. When ready to serve, heat gently in a saucepan, adding a little extra heavy cream as needed because the sauce will thicken upon standing.
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John Lubeck says
I’m surprised there are no reviews of this recipe.I think it could be a very special recipe if done right, but getting it right isn’t a slam dunk. One correction for the instructions: Probably use a lower temperature, maybe 250 and watch your drying brioche very carefully after 7-10 minutes. At 350 for 15 minutes, it was far too late. Another simple suggestion, use 2 large mixing bowl. Prep the dry ingredients except the apples, then prep the custard, then dice apples. Mix dry ingredients with apples and pour into prepared casserole dish, then add the custard per directions.
Knowing when it’s done doesn’t seem easy. I should have used the scale (which I have) to measure the bread to get the bread to custard ratio exactly right. Definitely going to try again. It was good the first time despite not doing it right, and I think it could be awesome if I did.
Jen says
Hi John, I really appreciate your feedback! I’ve adjusted the brioche baking temperature and noted to use a larger bowl. Thanks so much!
Juliana says
I am a bread pudding lover, one of my favorite desserts, and I just made this. IT WAS FABULOUS! Everything about it, every bite, was seasoned or buttery just right. I’ll be making this one over and over. Thanks, Jen! You are definitely my go-to for recipes…there’s so many of yours I make on the regular! xo @juliptrain on IG
Jen says
Thank you for the glowing review Juliana, I’m honored a bread connoisseur loved it so much! I’m honored you make and love so many of my recipes!
Larissa Bates says
The apples!! Why didn’t your recipe have you prep the apples by sautéing then first or cooking them down a bit?? The bread pudding came out great but the apples are not cooked anywhere near enough. I even kept it in the oven longer just to try to cook the apples more.
Jen says
Hi Larissa, I’m guessing your apples were chopped too large. When the apples are chopped 1/4-inch (which may be smaller than you realize), they come out perfectly every time.
Cindy Cefalu says
I want to make this for supper club so I will have to transport it. Do you think the caramel sauce will hold in a yeti cup until we serve dessert?
Jen says
Hi Cindy, I’m honestly not sure – if the Yeti cups keeps it completely warm then it should be fine. Otherwise, it is easy to reheat even in the microwave. Enjoy!