This apple bread pudding is a luxurious, rich combination of apples, raisin bread, and lovely sweet custard. It’s the perfect comforting, old-fashioned dessert to serve at Sunday supper or the holidays. This is a recipe you’ll want to make on repeat!
What Are The Best Apples For Bread Pudding?
Any apple that is suited for baking will work. I like Honeycrisp best but Granny Smith, Fuji, Braeburn, or Gala will also work. You may like to use a combination of apples to create a more complex flavor.
Do The Apples Need To Be Peeled?
It really comes down to personal taste. The bread pudding will have a neater and smoother texture with them peeled. My preference is to peel them before sautéing.
Why Does Bread Need To Be Stale For Bread Pudding?
The reason stale bread is recommended is because it absorbs the cream and egg mixture better.
Apple Bread Pudding Ingredients
- Butter: I use unsalted butter.
- Turbinado Sugar: This is a raw sugar that has retained a bit of its natural molasses. It has a wonderful coarse texture.
- Apples I like Honeycrisp for this recipe.
- Heavy Cream: Creates a luscious texture in the custard.
- Eggs + Yolk: Set the bread pudding for beautiful slicing.
- Sugar: Granulated sugar.
- Cinnamon: This adds great warm spice and enhances the flavors of the raisin bread.
- Cinnamon-Raisin Bread: The flavors of the cinnamon bread go wonderful with the apples.
Tips + Tricks
- Allow Standing Time: Don’t skip the standing time so the bread can have the opportunity to absorb the sweetened cream and egg mixture properly and yield the most tender results.
- Eggs + Yolk: It’s best to use room temperature and lightly beaten eggs before combining with cream.
- Fold Gently: When folding in the apples do so gently. I find a large rubber spatula works well.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Leftovers should be stored in an airtight container. They will keep in the fridge for 4-5 days.
- Can You Freeze This? Yes. It can last in the freezer for up to 3 months.
- Make-Ahead Tips: This can be assembled the day before baking and stored well-covered in the fridge. You can also bake the whole recipe and place it in the fridge/freezer. Reheat or thaw before serving.
- Food Safety: If you’d like more info on food safety check out this link.
This is wonderful served warm with a scoop of vanilla ice cream and homemade caramel sauce.
More Apple Dessert Recipes
- Caramel Apple Sheet Cake
- Mini Apple Pies
- Sour Cream Apple Pie
- Bisquick Apple Cobbler
- Apple Cranberry Crisp
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Apple Bread Pudding
- 2 tablespoons, plus extra for buttering the dish butter
- 4 tablespoons turbinado sugar
- 3 large, (about 1 1/2 lbs.) apples peeled and cut into 1/4- to 1/2-in. cubes
- 3 cups heavy cream
- 4 large eggs
- 1 large egg yolk
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 (16-ounce) loaf cinnamon-raisin bread loaf, cut into 3/4-in. cubes
- Preheat the oven to 375º (190ºC). Butter a 9x13 inch baking dish then sprinkle with 2 tablespoons turbinado sugar; set aside.
- In a large skillet, melt butter (2 tablespoons). Add apples (3 large) and sauté stirring occasionally, until softened and lightly golden, about 8-10 minutes.
- In a large mixing bowl whisk together cream (3 cups), eggs (4), egg yolk (1), and sugar (1/4 cup) until smooth. Add the cinnamon (1 teaspoon) and mix until well combined.
- Add bread cubes (16 ounces) and toss. Let stand for 5 minutes. Add cooked apples and combine.
- Add the bread mixture to the prepared baking dish in an even layer. Sprinkle top with remaining 2 tablespoons turbinado sugar.
- Bake in the preheated oven in the center is set and slightly puffed and golden brown, about 40-45 minutes. Cool for 10 minutes then serve warm.
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