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Apple Bread Pudding
Bursting with the flavors of apples and cinnamon, this Apple Bread Pudding is baked to a golden perfection, with a delicate, moist inside.
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Made of rich, toasty, challah bread and a custardy inside, Apple Bread Pudding will be sure to warm you up as the temperatures fall. You can serve this ooey, gooey treat for dessert or even a decadent breakfast.
MORE RECIPES: Apple Fries | Peach Bread Pudding | Chocolate Banana Bread
Apple Bread Pudding makes your house smell like warm cinnamon and apples. Plus, it's the perfect way to use up stale bread and extra apples you have around. Baked to a golden perfection, with a delicate, moist inside, and bursting with flavor, you’ll certainly be craving more.
Apple Bread Pudding is perfect for any event! Drizzle some maple syrup on top for a delicious breakfast. Add a scoop of your favorite ice cream to the side for an enticing dessert. Pair it with your favorite coffee or tea for the ultimate brunch. However you choose to serve it, everyone will enjoy it.
Still not sure if you’ll like Apple Bread Pudding? It’s very similar to French Toast casserole. If you enjoy French Toast casserole, you’ll love Apple Bread Pudding
Apple Bread Pudding Ingredients
- Bread - challah bread
- Butter - unsalted butter
- Eggs - large eggs
- Half & half
- Sugar - light brown sugar
- Vanilla extract
- Apple pie spice blend
- Salt
- Sugar - granulated sugar
- Spiced apples - juices drained and diced into ½-inch pieces
In preparing your Apple Bread Pudding, you want to make sure to cut your bread into 1-inch cubed pieces with a serrated knife. This will make the bread pieces the ideal size for allowing the custard to soak through the bread.
Apple Bread Pudding is the perfect recipe to prepare ahead of time. Just assemble the bread pudding and then cover the dish with plastic wrap and place it in the fridge overnight. Then when you’re ready to bake, remove the dish from the fridge and the plastic wrap, and pick it up at step 10 of the instructions.
Don’t have any stale bread, but still want to make Apple Bread Pudding? After cutting your bread into 1-inch cubed pieces, bake the pieces at 250°F for 10 minutes. This will help the pieces dry out so they can soak up more custard.
How to Make Apple Bread Pudding
FIRST STEP: Using a pastry brush, spread 2 tablespoons of unsalted butter onto the sides and bottom of a 9x13 baking dish. Set aside.
SECOND STEP: In a large mixing bowl, whisk together the eggs, half & half, light brown sugar, vanilla extract, apple pie spice blend, and salt. Be sure that all the eggs are well beaten, and all the ingredients are well combined.
THIRD STEP: Into the bottom of the prepared 9x13 baking dish, place an even layer of half of the cubed challah bread.
FOURTH STEP: Sprinkle half of the diced spiced apples evenly over the top of the layer of cubed challah bread.
FIFTH STEP: Repeat with a second layer of cubed challah bread and diced spiced apples.
SIXTH STEP: Slowly pour the egg mixture over the bread and apples making sure you cover all the bread with the egg mixture. You can use the back of a large spoon to push any pieces of bread into the egg mixture if they did not get covered when you were pouring it over the bread.
SEVENTH STEP: Melt the remaining 4 tablespoons of unsalted butter and drizzle it over the entire top of the apple bread pudding.
EIGHTH STEP: Cover the baking dish with aluminum foil and refrigerate for a minimum of 4 hours or up to overnight.
NINTH STEP: Preheat the oven to 350°F. While your oven is preheating, you will want to allow your baking dish to sit at room temperature to warm up before placing it into a hot oven. This is especially important if you are using a glass baking dish.
TENTH STEP: Bake the apple bread pudding for 45 minutes, covered with aluminum foil. Remove the foil and bake for an additional 30 minutes or until the top is lightly golden and a knife inserted into the center comes out clean.
ELEVENTH STEP: While your apple bread pudding finishes baking, you can make your caramel sauce by adding the unsalted butter, granulated sugar, and light brown sugar to a saucepan on medium heat. You will melt your butter and cook your sugars for 5 to 6 minutes, whisking constantly or until the mixture reaches 220°F on a candy thermometer. Be very careful not to let your sugars burn.
TWELFTH STEP: Remove the saucepan from the heat and whisk in the half & half, vanilla extract, and salt until fully incorporated. Be very careful working with hot sugars like this caramel sauce. It can cause severe burns if not handled properly.
THIRTEENTH STEP: When your apple bread pudding comes out of the oven, you will slowly pour the caramel sauce over the top of the warm bread pudding. Be sure to reserve about ½ cup of the caramel sauce to serve over individual servings of the apple bread pudding. The caramel sauce will make approximately 1½ cups of sauce.
What bread is best for Apple Bread Pudding?
While we recommend using challah bread, any type of bread will do. Rolls, bagels, etc. The essential step is to let the bread sit out, uncovered, for a few hours or overnight, so it can really soak up all the custardy goodness.
Can Apple Bread Pudding be prepared ahead of time?
Absolutely! You can make Apple Bread Pudding 1 or 2 days in advance. Let it cool completely before covering and refrigerating until it is needed.
Should this bread pudding be served warm or cold?
Either! While bread pudding is best served warm but would also be delicious cold.
How to Store Apple Bread Pudding
IN THE FRIDGE: Leftover Apple Bread Pudding can be stored in the fridge in an airtight container for up to 4 days.
IN THE FREEZER: You can freeze leftover Apple Bread Pudding for up to 3 months in an airtight freezer bag. Make sure to thaw it in the fridge before serving.
Apple Bread Pudding
Bursting with the flavors of apples and cinnamon, this Apple Bread Pudding is baked to a golden perfection, with a delicate, moist inside.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 5 hours 30 minutes
Servings 12
Ingredients
Bread pudding
- 8 cups challah bread (1 pound) cubed into 1-inch pieces
- 6 tablespoons unsalted butter divided
- 8 large eggs room temperature
- 2 cups half & half
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons apple pie spice blend
- ½ teaspoon salt
- 30 ounces spiced apples juices drained and diced into ½-inch pieces
Caramel sauce
- ½ cup unsalted butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- ⅓ cup half & half
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Using a pastry brush, spread 2 tablespoons of unsalted butter onto the sides and bottom of a 9x13 baking dish. Set aside.
- In a large mixing bowl, whisk together the eggs, half & half, light brown sugar, vanilla extract, apple pie spice blend, and salt. Be sure that all the eggs are well beaten, and all the ingredients are well combined.
- Into the bottom of the prepared 9x13 baking dish, place an even layer of half of the cubed challah bread.
- Sprinkle half of the diced spiced apples evenly over the top of the layer of cubed challah bread.
- Repeat with a second layer of cubed challah bread and diced spiced apples.
- Slowly pour the egg mixture over the bread and apples making sure you cover all the bread with the egg mixture. You can use the back of a large spoon to push any pieces of bread into the egg mixture if they did not get covered when you were pouring it over the bread.
- Melt the remaining 4 tablespoons of unsalted butter and drizzle it over the entire top of the apple bread pudding.
- Cover the baking dish with aluminum foil and refrigerate for a minimum of 4 hours or up to overnight.
- Preheat the oven to 350°F. While your oven is preheating, you will want to allow your baking dish to sit at room temperature to warm up before placing it into a hot oven. This is especially important if you are using a glass baking dish.
- Bake the apple bread pudding for 45 minutes, covered with aluminum foil. Remove the foil and bake for an additional 30 minutes or until the top is lightly golden and a knife inserted into the center comes out clean.
- While your apple bread pudding finishes baking, you can make your caramel sauce by adding the unsalted butter, granulated sugar, and light brown sugar to a saucepan on medium heat. You will melt your butter and cook your sugars for 5 to 6 minutes, whisking constantly or until the mixture reaches 220°F on a candy thermometer. Be very careful not to let your sugars burn.
- Remove the saucepan from the heat and whisk in the half & half, vanilla extract, and salt until fully incorporated. Be very careful working with hot sugars like this caramel sauce. It can cause severe burns if not handled properly.
- When your apple bread pudding comes out of the oven, you will slowly pour the caramel sauce over the top of the warm bread pudding. Be sure to reserve about ½ cup of the caramel sauce to serve over individual servings of the apple bread pudding. The caramel sauce will make approximately 1½ cups of sauce.
Nutrition
Calories: 852kcal | Carbohydrates: 123g | Protein: 21g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 826mg | Potassium: 412mg | Fiber: 6g | Sugar: 47g | Vitamin A: 1121IU | Vitamin C: 4mg | Calcium: 258mg | Iron: 6mg
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