Marry Thompson This Apple Bread Pudding is a warm and gooey recipe, which is made with rich brioche or challah bread, tender apples, and a decadent homemade brown sugar sauce. It’s the ultimate comfort food dessert, perfect for a fall evening or a special brunch, ready in about an hour and a half.
Jump to RecipeApple Bread Pudding Ingredients
For the Bread Pudding:
- 8 Tbsp. (1 stick) salted butter, plus more for the baking dish
- 10 cups (from a 14-to-16-ounce loaf) brioche or challah bread, cut into 1-inch cubes
- 3 apples, peeled and cut into 1/2-inch pieces
- 1 cup light brown sugar, divided
- 3 Tbsp. whiskey (optional)
- Juice of 1/2 lemon
- 2 large eggs plus 1 large egg yolk
- 3 cups half-and-half
- 3/4 cup granulated sugar
- 1 Tbsp. vanilla bean paste or vanilla extract
- 3/4 tsp. ground cinnamon
- 1/2 tsp. kosher salt
For the Sauce:
- 4 Tbsp. (½ stick) salted butter
- 1 cup light brown sugar
- 1/2 cup half-and-half
- 1 Tbsp. vanilla bean paste or vanilla extract
- Pinch of kosher salt
How To Make Apple Bread Pudding
- Prep Oven and Toast Bread: Preheat the oven to 325ºF and butter a 2-quart baking dish (such as a 9×9-inch dish). Spread the bread cubes on a baking sheet and bake for about 15 minutes, until lightly toasted and dry.
- Cook the Apples: In a medium saucepan, melt the 8 tablespoons of butter over medium-high heat. Reserve 3 tablespoons of the melted butter in a separate large bowl. Add the apples to the remaining butter in the pan and cook for 3 to 4 minutes, until they start to soften. Stir in 2/3 cup of the brown sugar, the optional whiskey, and the lemon juice. Bring to a simmer and cook for another 3 to 4 minutes, until the apples are soft. Remove from the heat and let cool.
- Make the Custard: To the bowl with the reserved 3 tablespoons of melted butter, add the eggs, egg yolk, half-and-half, granulated sugar, vanilla, cinnamon, salt, and the remaining 1/3 cup of brown sugar. Whisk until the mixture is smooth.
- Assemble and Bake: Arrange half of the toasted bread cubes in the prepared baking dish. Spoon about 1 1/2 cups of the apple filling over the top. Arrange the remaining bread cubes over the apples, and scatter the rest of the apples over the top. Pour the egg custard mixture evenly over the entire dish.
- Bake the Pudding: Bake for 55 to 60 minutes, until the top is golden brown and the center has only a slight jiggle. Let the bread pudding rest for at least 30 minutes before serving.
- Make the Brown Sugar Sauce: While the bread pudding rests, combine the butter, brown sugar, half-and-half, vanilla, and a pinch of salt in a medium saucepan over medium-low heat. Bring to a simmer and cook, whisking, for about 5 minutes, until the sauce is thick and no longer grainy.
- Serve: Serve warm slices of the bread pudding with a generous drizzle of the warm brown sugar sauce.
Recipe Tips
- How to get the perfect texture? The most important secret is to use day-old or lightly toasted bread. This helps the bread cubes absorb the rich custard without turning into complete mush, giving the final pudding a perfect soft but not soggy texture.
- Why do I have to rest the bread pudding? This is a non-negotiable step! Letting the bread pudding rest for at least 30 minutes after it comes out of the oven allows the custard to finish setting up. If you slice into it while it’s piping hot, it will be runny.
- Can I make this ahead of time? Absolutely! Bread pudding is a fantastic make-ahead dessert. You can bake it completely, let it cool, and store it, covered, in the refrigerator for up to 3 days. The sauce can also be made ahead and stored separately. Reheat both gently before serving.
- What are the best apples to use? Use a firm apple that will hold its shape during cooking. A mix of a tart apple like Granny Smith and a sweeter apple like Honeycrisp or Gala provides a wonderful balance of flavor and texture.
What To Serve With Apple Bread Pudding
This is an incredibly rich and decadent dessert that stands perfectly on its own, especially when drenched in the homemade brown sugar sauce. It needs no other accompaniment, but for an extra treat, you could add:
- A scoop of vanilla bean or cinnamon ice cream.
- A dollop of fresh, unsweetened whipped cream.
How To Store Apple Bread Pudding
- Refrigerate: Cover the cooled bread pudding tightly with plastic wrap or foil. It must be stored in the refrigerator due to the egg and dairy content. It will keep well for up to 4 days.
- Reheat: Reheat individual servings in the microwave or place the entire dish, covered with foil, in a 300°F oven until warmed through.
Apple Bread Pudding Nutrition Facts
- Serving: 1/9th of pudding
- Calories: 680 kcal
- Carbohydrates: 95g
- Protein: 10g
- Fat: 32g
- Saturated Fat: 19g
- Sugar: 75g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if you use a bread that is too fresh and soft, which dissolves in the custard. Using a sturdy, stale bread is the key. It can also be a sign of under-baking, so make sure a knife inserted in the center comes out clean.
Yes. If you don’t have brioche or challah, a stale French bread would also be a fantastic substitute.
Absolutely! A pinch of nutmeg or allspice would be a wonderful addition to the custard. You could also add 1/2 cup of raisins or dried cranberries to the apple mixture for a more classic flavor.
Try More Recipes:
Apple Bread Pudding Recipe
Course: DessertCuisine: AmericanDifficulty: Easy9
servings20
minutes1
hour15
minutes680
kcalThe ultimate comfort food dessert, this classic bread pudding features layers of toasted brioche bread, sweet cooked apples, and a rich vanilla-cinnamon custard, all served with a decadent homemade brown sugar sauce.
Ingredients
Pudding: 10 cups cubed brioche/challah bread, 3 apples, 8 Tbsp butter, 1 cup brown sugar, 3 cups half-and-half, 3/4 cup granulated sugar, 2 eggs + 1 yolk, vanilla, cinnamon, salt, optional whiskey.
Sauce: 4 Tbsp butter, 1 cup brown sugar, 1/2 cup half-and-half, 1 Tbsp vanilla, pinch of salt.
Directions
- Preheat oven to 325ºF. Toast the bread cubes on a baking sheet for 15 minutes until dry.
- In a saucepan, melt 8 Tbsp of butter. Reserve 3 Tbsp. In the pan, cook the chopped apples until they start to soften. Stir in the brown sugar, whiskey, and lemon juice and simmer for 3-4 more minutes; let cool.
- In a large bowl, whisk the reserved melted butter with all the other custard ingredients (eggs, half-and-half, sugars, vanilla, etc.).
- In a buttered 9×9-inch dish, create two alternating layers of the toasted bread and the cooked apple mixture.
- Pour the egg custard evenly over the top.
- Bake for 55 to 60 minutes, until the top is golden brown and the center is set. Let it rest for 30 minutes.
- While it rests, make the sauce by simmering all the sauce ingredients in a saucepan for about 5 minutes until thick.
- Serve warm slices of the bread pudding with the warm sauce drizzled over the top.
Notes
- Stale Bread is Key: The most important tip for this recipe is to use day-old or toasted bread; this is the secret to a pudding that is soft but not mushy.
- Don’t Skip the Rest: You must let the bread pudding rest for at least 30 minutes after baking. This allows the hot custard to finish setting up so you can get clean, beautiful slices.
- Bake on a Sheet Pan: It’s a good idea to place your baking dish on a rimmed baking sheet before it goes in the oven to catch any potential drips from the bubbling custard.
- Firm Apples are Best: Use firm apples that will hold their shape, like Granny Smith or Honeycrisp, so you have nice, tender chunks of apple throughout the pudding.