Bread pudding was never really a recipe in the fancy sense; it was a solution for stale bread. I've made it more times than I can count, first at home, then again during my years running the café, where day-old bread happened regularly. Applesauce does more than add apple flavor: it helps keep the pudding moist while also adding sweetness and body to the custard. The finished dessert is soft, not-too-sweet on its own, and warmly spiced, with natural pectin giving it a slightly denser, more cohesive bite.
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Unique Fall apple dessert
I love the idea of using stale bread to make dessert. Whether it's a classic raisin bread pudding or a colorful, holiday French toast casserole, they are comforting and nostalgic.
This is a homemade bread pudding with applesauce, which makes it stand out when it comes to texture.
The bread layer is traditional and straightforward, with a custard-like egg mixture. My favorites are white bread (old-fashioned grandma style) and challah, and I have made it with brioche, but I find it has less contrast with the applesauce. That said, all of these breads work well.
The cinnamon sugar topping adds a lightly crisp, sweet finish. It's a wonderful, crunchy touch.
Testing Notes
- Your bread actually needs to be stale, or close to it. Fresh challah, white sandwich bread and brioche are too soft (and some also buttery) to hold their shape once they hit liquid; it'll turn to paste. If all you've got is fresh bread, cube it and let it sit out overnight, or dry it in a 150°C (300°F) oven for 10-15 minutes.
- Use unsweetened applesauce. This dessert already uses brown sugar and a cinnamon sugar topping, so I don't recommend sweetened applesauce, as it can make the finished pudding too sweet.
- Milk and cream: The combination makes this dessert rich and creamy. I use regular milk, but low-fat milk can be used. I don't recommend the same for the cream, though.
- Don't skip the 10-15 minute soak before baking. This ensures the custard gets all the way to the center of the bread cubes so you don't end up with dry pockets.
- Don't overbake it. The pudding will continue to set as it cools. Baking until the center is completely firm can result in a drier bread pudding.
- Let it rest before serving. Ten minutes gives the custard time to finish setting and makes the pudding easier to serve.
- Be careful when you serve it, as the extra whipped cream and syrup make it extremely rich and over the top. You might prefer to pass them around as options for those with a sweet tooth.
FAQ
Yes, but in a good way. It's baked bread with liquid, so it does soften a lot. Make sure it's properly baked, so it's not mushy. There's a difference between creamy and soft versus soggy and mushy.
Yes, and it's a great idea for a gathering or if you have guests for brunch. Assemble through the soaking step, cover with plastic wrap, and refrigerate overnight. Bake straight from the fridge, adding about 5-10 extra minutes to the bake time.
Usually one of two things: the dessert needed more time (ovens vary, and a deeper dish takes longer than a shallow one), which is usually the reason, or the bread wasn't given enough time to soak evenly before baking, leaving denser wet pockets.
Ingredients
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to cut the bread
- Bread cubes: they're easier and faster to soak, and some tips are exposed during baking, so they get crunchy. This adds great texture to the final dessert, which is very creamy. The result is way better than with large bread pieces or slices.
- Bread slices: I did try this version, and the custard took way too long to bake fully, and it just didn't work. So, I don't recommend slices. Cubes work much better.
How to make applesauce bread pudding
Making this sweet casserole dish is easy and quick since the bread cubes don't need to soak for a long time before baking, as sometimes happens when using stale French bread.
Custard
You only need to whisk or stir the custard ingredients; don't beat them.
You want the eggs to be completely integrated but not incorporate extra air into the mixture so that it doesn't rise or puff too much during baking.
Soaking
You only need to whisk or stir the custard ingredients; don't beat them.
You want the eggs to be completely integrated but not incorporate extra air into the mixture so that it doesn't rise or puff too much during baking.
Baking
The top will bake to a golden brown, especially with an egg-based bread, and it will look like it's done when the specified time in the recipe is up.
But always make sure the inside is creamy but set, with a slight wobble, as it will continue to bake as it cools. Check the center with a fork if necessary. You don't want it to be still liquid because it means that the eggs are not set. It will be soupy and not good at all.
Customize it
Cinnamon, nutmeg and vanilla are classic flavorings that pair beautifully with applesauce and custard. You can add citrus like orange or lemon if your applesauce doesn't include them.
For a flavoring variation, try apple pie spice or a hint of allspice to bring a more complex flavor to your fall dessert.
Add-ins: You can add up to ¼ or ⅓ cup of mix-ins like chopped nuts, dried raisins or cranberries. These bring texture and a burst of flavor that works especially well for holiday versions.
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Bread Pudding with Applesauce (easy)
Ingredients
For the bread pudding:
- 4 large eggs, at room temperature
- ½ cup packed brown sugar
- 1 ½ cups unsweetened applesauce
- 1 cup whole milk
- ½ cup heavy cream
- ¼ cup unsalted butter, melted
- 6 cups cubed white bread or challah, slightly stale; brioche also works, but it's richer and softer
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
For the cinnamon sugar topping:
- 1 teaspoon ground cinnamon
- 3 tablespoons granulated sugar
To serve:
- whipped cream, optional
- maple syrup, optional
Instructions
- Preheat your oven to 175°C (350°F). Grease a 9x9-inch baking dish or a 2-quart casserole dish with butter.
Make the applesauce pudding:
- In a large mixing bowl, whisk together 4 large eggs and ½ cup packed brown sugar until smooth.
- Add 1 ½ cups unsweetened applesauce, 1 cup whole milk, ½ cup heavy cream, ¼ cup unsalted butter, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon salt. Whisk until fully combined.
- Add 6 cups cubed white bread or challah to the bowl. Gently toss until every piece is coated. Let the mixture sit for 10 to 15 minutes so the bread can soak up the custard; this prevents dry spots. Press lightly once or twice to make sure the liquid covers all of the bread pieces.
- Pour the mixture into your prepared dish, pressing the bread cubes down gently so they're submerged in the custard.
Topping and baking:
- Mix 1 teaspoon ground cinnamon with 3 tablespoons granulated sugar until evenly colored (or almost; cinnamon is slow to incorporate Sprinkle on top of the bread.
- Bake for 45 to 50 minutes, until the top is golden brown and the center is almost set. It shouldn't jiggle like liquid, but a very slight wobble (like a cheesecake) is fine; it firms up more as it cools. If you want to be precise, an instant-read thermometer in the center should read around 74-77°C (165-170°F).
- Let it cool for at least 15 minutes before serving. Serve warm, plain or with whipped cream and a drizzle of maple syrup if you want to.
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