50-Minute Apple Bread Pudding Recipe: Irresistibly Creamy & Warm

There’s something magical about apple bread pudding—it’s the kind of dessert that wraps you in warmth with every bite. I’ve been making this recipe for years, ever since my aunt handed it down to me on a stained index card. It’s simple, comforting, and transforms stale bread and humble apples into something extraordinary. The secret? A rich custard that soaks into every nook, spiked with cinnamon and nutmeg. Whether it’s a cozy weeknight treat or a showstopper for guests, this apple bread pudding never fails to delight.

Why You’ll Love This Apple Bread Pudding

Trust me, this apple bread pudding is about to become your go-to dessert—and here’s why:

• Comfort in a bowl: That first bite of warm, custardy bread with tender apples? Pure nostalgia. It’s like a hug from the inside.
• No-fuss magic: Stale bread and pantry staples transform into something special. No fancy skills needed—just whisk, pour, and bake.
• Versatile charm: Serve it warm with ice cream for dessert, or cold with coffee for breakfast (no judgment here). Leftovers? Even better the next day.

My kids beg for this when the weather turns chilly, and honestly? I never say no—it’s that easy.

Ingredients for Apple Bread Pudding

Gather these simple ingredients—you probably have most in your kitchen already! The magic happens when they come together.

• 4 cups cubed bread – Day-old French or brioche works best (about ½-inch cubes)
• 2 medium apples – Peeled and diced (that’s about 2 cups—I love Honeycrisp or Granny Smith for balance)
• 2 cups milk – Whole milk makes it richest, but any kind works in a pinch
• 3 eggs – Room temp blends smoother into the custard
• ½ cup sugar – Cut to ⅓ cup if your apples are super sweet
• 1 tsp vanilla extract – The good stuff, please!
• 1 tsp cinnamon + ¼ tsp nutmeg – Freshly grated nutmeg if you’re feeling fancy
• 2 tbsp melted butter – For that golden, crispy top we all crave

See? Nothing complicated—just honest ingredients ready to work their magic.

How to Make Apple Bread Pudding

Don’t let the fancy name fool you—this apple bread pudding comes together with the simplest steps. I’ve made it so many times I could do it in my sleep, but I’ll walk you through each part so yours turns out perfect on the first try!

Preparing the Bread and Apples

First, grab your buttered baking dish—I use a 9×13 for this. Scatter half the bread cubes in the dish, then sprinkle those gorgeous diced apples evenly over the top. Repeat with the remaining bread and apples. This layering means every scoop gets equal parts bread and fruity goodness!

Making the Custard Mixture

Now for the magic potion! Whisk the eggs first until they’re totally smooth—no strands, please. Then pour in the milk slowly while whisking. Add sugar, vanilla, and spices, whisking until the sugar dissolves. Pro tip: Dip your finger in—if you feel any grit, keep whisking! This ensures the custard bakes evenly. For more baking tips, check out these ingredient substitutions.

Baking to Perfection

Gently pour the custard over the bread, pressing down lightly so every cube soaks it up. Drizzle with melted butter—this creates that irresistible crispy top. Bake until puffed and golden, about 45 minutes. The center should jiggle just slightly when nudged. Let it rest 10 minutes before serving—trust me, it’s worth the wait!

Tips for the Best Apple Bread Pudding

After making this recipe at least a hundred times (seriously!), I’ve picked up a few tricks that take it from good to unforgettable:

• Bread matters: Stale, hearty bread like brioche or challah soaks up custard beautifully. Fresh bread turns mushy—let slices sit out overnight if needed.
• Taste your apples: Sweeter apples? Reduce sugar slightly. Tart Granny Smiths? Stick with the full ½ cup. Adjust spices too—more cinnamon for sweeter varieties.
• Soak time: Let the bread sit in custard 15 minutes before baking for ultra-creamy texture. No patience? No problem—it’ll still taste amazing!

Bonus tip: A pinch of salt in the custard makes all the flavors pop!

Serving Suggestions

Oh, the possibilities! My family loves this apple bread pudding warm with a big scoop of vanilla ice cream melting all over it. For breakfast (yes, I allow dessert for breakfast!), a dollop of freshly whipped cream and a dusting of cinnamon is perfect. Drizzle with caramel sauce if you’re feeling extra indulgent—you’ve earned it!

Storage and Reheating Instructions

This apple bread pudding keeps beautifully! Let it cool completely, then cover tightly with foil or transfer to an airtight container. It’ll stay fresh in the fridge for up to 3 days. To reheat, pop individual portions in the microwave for 30-60 seconds, or warm the whole dish in a 300°F oven for 15 minutes. The custard gets even richer overnight—if you can wait that long!

Nutritional Information

Here’s the scoop (based on my usual ingredients): Each serving has about 250 calories, 8g fat, and 2g fiber. But remember—nutrition varies based on your specific brands and tweaks to the recipe!

Frequently Asked Questions

Can I use different bread for apple bread pudding?
Absolutely! Stale French bread, brioche, or even croissants work beautifully. Just avoid super-soft sandwich bread—it turns to mush. My grandma swore by slightly dry challah for its rich texture. For other bread-based recipes, check out our easy pizza stromboli.

Can I make this ahead and freeze it?
You bet! Bake as directed, cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 300°F until warmed through—about 20 minutes.

Help! My custard didn’t set—what went wrong?
Don’t panic! Usually this means it needed 5-10 more minutes in the oven. The center should jiggle slightly when nudged—it firms up as it cools. Next time, check at 40 minutes before pulling it out.

Final Thoughts

Go make this apple bread pudding—your kitchen will smell like heaven, and your taste buds will thank you! Snap a pic and tag me when you do. Happy baking, friends!

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