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Apple Bread Pudding
Apple Bread Pudding is a warm dessert casserole bursting with the flavor of apples and cinnamon. Easy to make, this homemade bread pudding is a perfect cozy dessert.
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Apple Bread Pudding is a warm dessert casserole full of spiced apples baked into a sweet bread pudding. This gooey, decadent dessert is perfect for satisfying your sweet tooth.
If you love bread pudding then you’ll also want to make Peach Bread Pudding, Banana Bread Pudding, and classic Bread Pudding.
Apple Bread Pudding Ingredients
You will need:
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
PRO TIP: You can find canned spiced apples in the baking aisle, where you find canned fruit pie fillings. These are NOT pie-filling apples. They are in a liquid syrup that has spices added, like cinnamon. You will want to drain the juices really well first when used for baking.
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
PRO TIP: If the only bread you have is fresh, but you really want to make this caramel apple bread pudding recipe, then bake bread at 250°F for 10 minutes on a sheet after cubing. This will help dry it out so it can soak up more custard.
Substitutions and Additions
APPLES: You can also use peeled and diced fresh apples in this recipe, especially if you have excess during apple season. You will need 3 cups total. Since your fresh apples do not have the added spices that the canned ones do, you will want to add an extra 1 teaspoon of cinnamon to your egg mixture. You can use apple varieties such as Honeycrisp, Gala, or Granny Smith apples.
BREAD: I think enriched bread such as challah work best for sweet bread pudding. You can use brioche, challah, or another egg enriched 1 pound loaf of bread. If you cut your bread into cubes, then lay it out onto a baking sheet to dry out a bit on the counter, it will absorb your egg mixture better and will not need as long to refrigerate to soak up the egg into the bread cubes.
CARAMEL SAUCE: If you really want to keep this a quick and easy recipe, you can substitute the homemade caramel sauce for a good quality jarred caramel sauce. If you do not want to use all the caramel sauce to pour over your apple bread pudding, you can store the remaining sauce in a lidded jar, in the refrigerator, for up to 1 month. Half-pint mason jars work great for this. You can reheat the sauce in a saucepan on low or in the microwave for 30 seconds (with the lid removed) or until heated through.
APPLE PIE SPICE: If you do not have an apple pie spice blend, you can create your own by combining 1¼ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon allspice. You can easily double or triple this amount and store the extra spice blend in a small lidded jar. This will keep in your spice cabinet for up to a year.
How to Make Apple Bread Pudding
PRO TIP: This is a great make-ahead dessert as it does best the longer it is refrigerated before baking to allow the bread cubes to absorb all the custard mixture. I would not chill it for longer than 24 hours. Just remember to allow your baking dish to warm up and take the chill off before baking it. You do not want to risk your glass baking dish breaking in the oven from the shock of a hot oven and a cold dish.
STEP ONE: Using a pastry brush, spread 2 tablespoons of unsalted butter onto the sides and bottom of a 9×13 baking dish. Set aside.
STEP TWO: 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.
STEP THREE: Into the bottom of the prepared 9×13 baking dish, place an even layer of half of the cubed challah bread.
PRO TIP: Cut the bread into 1-inch pieces with a serrated bread knife for just the right size in this recipe.
STEP FOUR: Sprinkle half of the diced spiced apples evenly over the top of the layer of cubed challah bread.
STEP FIVE: Repeat with a second layer of cubed challah bread and diced spiced apples.
STEP SIX: 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.
STEP SEVEN: Melt the remaining 4 tablespoons of unsalted butter and drizzle it over the entire top of the apple bread pudding.
STEP EIGHT: Cover the baking dish with aluminum foil and refrigerate for a minimum of 4 hours or up to overnight.
STEP NINE: 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.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread pudding as the suggested baking time approaches.
STEP TEN: 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.
STEP ELEVEN: 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.
STEP TWELVE: 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.
STEP THIRTEEN: 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.
PRO TIP: Allow the apple pie bread pudding to rest for 15 minutes, for the eggs to firm up before slicing and serving.
How to Serve Apple Bread Pudding
Bread pudding is a yummy dessert to enjoy warm or cold. Make it even more indulgent by serving a slice with a scoop of vanilla ice cream or a spoonful of whipped cream. Enjoy it with a warm mug of apple cider or some homemade pumpkin spice latte.
Storage
IN THE FRIDGE: You can store any leftover apple bread pudding covered with plastic wrap or in an airtight container, in the refrigerator, for up to 4 days. You can reheat individual servings in the microwave for 30 to 45 seconds.
IN THE FREEZER: For longer storage, you can freeze homemade bread pudding for up to 3 months. Wrap it tightly in plastic and place it in a freezer bag. When ready to enjoy, place it in the fridge to thaw.
Apple Bread Pudding is bursting with the flavor of apples and cinnamon. Moist and flavorful, this easy-to-make at bread pudding, features a rich and creamy custard and is topped with a lip-smacking homemade caramel sauce. A scrumptious dessert, Apple Bread Pudding is a perfect cozy dessert to share with friends and family.
FREQUENTLY ASKED QUESTIONS
What kind of bread is best for this recipe?
Any stale or day-old bread works, especially brioche or challah bread, in this easy bread pudding recipe.
Can you freeze bread pudding?
The apple cinnamon bread pudding will keep well-wrapped in the freezer for up to three months.
Should this be served warm or cold?
Bread pudding is best served warm but would also be delicious cold.
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Apple Bread Pudding
Apple Bread Pudding is a warm dessert casserole bursting with the flavor of apples and cinnamon. Easy to make, this homemade bread pudding is a perfect cozy dessert.
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 9×13 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 9×13 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.
Notes
If the only bread you have is fresh, but you really want to make this caramel apple bread pudding recipe, then bake bread at 250°F for 10 minutes on a sheet after cubing. This will help dry it out so it can soak up more custard.
This is a great make-ahead dessert as it does best the longer it is refrigerated before baking to allow the bread cubes to absorb all the custard mixture. I would not chill it for longer than 24 hours. Just remember to allow your baking dish to warm up and take the chill off before baking it. You do not want to risk your glass baking dish breaking in the oven from the shock of a hot oven and a cold dish.
Cut the bread into 1-inch pieces with a serrated bread knife for just the right size in this recipe.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread pudding as the suggested baking time approaches.
Allow the apple pie bread pudding to rest for 15 minutes, for the eggs to firm up before slicing and serving.
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