Apple Bread Pudding

About This Apple Bread Pudding Recipe

Whether you choose to bake it in a single large dish and serve it family style or prepare several individual portions (in ramekins or other small baking dishes) this apple bread pudding will prove to be a delicious dessert option with a touch of rustic elegance. 

All you have to do is whip up a custard, add it to diced apples and bread cubes (possibly some raisins, or walnuts, or caramel chips...) and bake! So comforting to cozy up to a bowlful during the colder fall months. 

Ingredients You Will Need

Bread. Go with a sweeter bread with a porous texture. Top contenders here are brioche french bread, challah bread and sweet rolls (such as Hawaiian rolls). It is important that you let the bread lose some of its moisture before making the pudding - it will be better suited to absorb the custard.  

Apples. Go with a mealy, cooking apple for best results. Moderately juicy, with a balance between sweet and tart. The apples in the pictures and video are Gala, select a similar type that will maintain its texture (try this list).  

Butter. You will need a little butter to grease the baking dish for the pudding and also to saute the apples prior to folding them into the pudding. 

Brown sugar. For its deeper flavor (as compared to that of regular sugar).  

Eggs. Use large eggs, they form the base of your custard and help the pudding set.

Apple cider. This is truly the star of the show! You will add it to the custard and in result every single bit of bread will be infused with apple essence. So much better than using milk. That being said, you can always substitute with apple juice or whole milk.

Heavy whipping cream. Key role in the custard, adds a luxurious creaminess.

Vanilla and cinnamon. For added flavor. 

Nuts, raisins or caramel chips. You do not have to use any of these or you can use a combination. Dried cranberries would add a nice tartness. They do contribute to the overall texture of the bread pudding in addition to their own individual flavors of course. 

How to Make Apple Bread Pudding - Workflow Steps

There are only two things I want to emphasize in an otherwise straight forward process. 

(1) make sure your bread is dry so it can absorb the delicious custard well 

(2) allow the pudding enough time before you bake it for said absorption to happen slowly. You will be glad you did. 

• Start by cutting your bread into cubes with a serrated knife. Make them just over an inch large. Do not worry about perfect shapes.
• If you have time, let the bread cubes dry on the counter - place them in a colander for better air access and cover with a clean breathable towel.
• If you are short on time, turn your oven on to the lowest setting, place the bread onto a baking sheet and let it oven dry for about 15-20 minutes.

Once you have dry bread cubes you can proceed with the apples and the custard. The goal is to soften the apples a little bit (see last picture in the grid above). 

• Peel and dice your apples - just a tad smaller than the bread. Melt some butter in a large skillet, add the apples, any nuts or raisins you'd like to use, a bit of brown sugar and a bit of cinnamon.
• Cook for a couple of minutes on medium and stir to make sure the apple bits are nicely coated with the caramel goodness of the butter and sugar. Then set aside. 

To make the custard: in a large bowl whisk eggs and add brown sugar. Continue whisking the egg mixture as you add apple cider, heavy cream and vanilla extract. 

After you have completed the prep work it is time to assemble and bake. 

Butter a deep baking dish, about 9 x 13 in size (you might need a small spill over dish for extra bread and custard if you end up using a round casserole dish or similar) or butter individual baking dishes, your choice. Be generous with the butter.

Transfer the bread cubes to the dish, add the apples (and any nuts, raisins) or if using caramel chips sprinkle those around. Using your hands mix the mixture so that everything is distributed more or less evenly.

Pour the custard all over the bread and apples and allow about 30-45 minutes for the bread to fully absorb it. This step is key to a perfectly cooked apple bread pudding.

Bake in a 350 F oven. About 20 minutes in the bread pudding will begin to rise and threaten to escape the dish - it won't:)

TIP: It is very helpful to place the baking dish (or smaller individual dishes) containing the pudding onto a cookie sheet. Not only does this make transferring in and out of the oven easier, but as the bread pudding raises any mess created in the process will be contained and much easier to clean up.

Serving Ideas for Bread Pudding with Apples

Before you serve allow the pudding to cool down for at least 10 minutes and closer to 30 for best results. It really depends on the material of your baking dish and whether you placed it over a cooling rack or simply on top of the stove. Serve it while still warm.  

A purist, nothing added portion of warm apple bread pudding is already a treat on its own, but should you decide to dress it up a bit these are a few sweet ways to do it.

• a dusting of confectioners sugar on top of the bread pudding, perhaps with a pinch of cinnamon mixed in it
• a drizzle of honey or maple syrup
• a drizzle of caramel sauce
• a scoop of vanilla ice cream or caramel ice cream
• a drizzle of warm vanilla sauce, perhaps with a bit of bourbon in it... (on that note see our quick recipe below)

Vanilla (Bourbon) Sauce for Apple Bread Pudding

For an extra decadent dessert drizzle each serving of apple bread pudding with warm vanilla (bourbon) sauce. Great option for a dinner party - make the pudding in individual dishes, reheat just before serving and serve with the sauce.

HOW TO MAKE Vanilla Bourbon Sauce: In a small saucepan combine ½ cup each of: butter, sugar, brown sugar and heavy cream. Bring to boil over medium heat while stirring occasionally. Once the sauce reaches a full boil stir in 1 teaspoon vanilla extract and (optional) 1 tablespoon of bourbon. Remove from heat, transfer to a serving boat or other appropriate container. Leftover sauce can be stored refrigerated.

Storing, Re-heating and Freezing 

To reheat leftover apple bread pudding you can use your microwave for about 15 to 30 seconds - this is convenient for an individual portion.  Alternatively, place a whole dish in a pre-heated 350F oven and loosely cover it with aluminum foil, allow 10 minutes to warm through. 

To freeze apple bread pudding wrap it tightly with foil, place it in a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight.