Apple Cinnamon Bread Pudding
This Apple Cinnamon Bread Pudding is warm, comforting, and bursting with cozy fall flavors—perfect for breakfast, brunch, or dessert!
Servings: 6 servings
Ingredients
- 4 cups cubed bread day-old or slightly stale, sturdy white or French bread
- 2 cups milk whole milk or 2%
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups diced apples firm apples like Granny Smith or Honeycrisp
- 1/2 cup raisins optional
- 1/4 cup chopped walnuts or pecans optional
- butter for greasing the baking dish
Instructions
- Cube bread into roughly 1-inch pieces; toast lightly if fresh. Dice apples into small chunks and toss with a sprinkle of cinnamon.
- In a large bowl, whisk eggs, granulated sugar, vanilla extract, ground cinnamon, and nutmeg until combined. Gradually whisk in milk and heavy cream to form a smooth custard.
- Grease baking dish with butter. Place cubed bread in dish, scatter diced apples evenly, sprinkle raisins and nuts if using. Pour custard over bread and apples, pressing gently to soak the bread.
- Let the bread pudding rest for 15-20 minutes to absorb the custard fully.
- Preheat oven to 350°F (175°C). Bake uncovered for 45-50 minutes until top is golden and custard is set but slightly jiggly in center.
- Cool a few minutes before serving. Optionally top with caramel sauce or vanilla ice cream.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Spatula or wooden spoon
Notes
- Use a mix of tart and sweet apples for more complex flavor.
- Sprinkle extra cinnamon on top before baking for a spiced crust.
- Resting the pudding before baking improves texture significantly.
- Add a splash of apple brandy or maple syrup to the custard for an adult twist.
- For a crunchy topping, sprinkle cinnamon sugar sweet chex mix before baking.