A cozy fall dessert made with cinnamon apples, soft custard-soaked bread, and a drizzle of dulce de leche or caramel. With a short soaking and quick prep, it's the perfect way to use stale brioche, challah or leftover sweet breads from special occasions. The result is creamy, golden, slightly crunchy on top, and full of old-fashioned comfort.
Fall apple dessert worth making
Most countries and cultures have a way of using stale bread. Many involve a custard, whether it's an old-fashioned bread pudding or a holiday French toast casserole. This bread pudding with apples and custard is no exception.
There are two parts to this recipe, and together they're magic!
The apples are cooked in a skillet, so they caramelize a little and add more flavor to the dessert. Trust me on this, I tried raw apples and the result was lackluster.
The bread layer is traditional and straightforward, with a custard-like egg mixture. The main difference is that it uses an egg-based and/or sweet bread, and the custard amount is not a lot. My favorites are brioche or challah, but I have tried it with sweeter options like Pandoro bread leftovers from the holidays or Finnish Pulla, and they work very well.
I highly recommend serving it with a sauce like homemade caramel or dulce de leche, and enjoy a caramel apple bread pudding, which is the ultimate flavor combination for fall! A vanilla custard sauce also works really well, but it doesn't have that gooey component.
Paula's Takeaways
The best texture comes from eggy bread cut into cubes and just enough custard to soak it without turning it into mush. Cooking the apples first builds deeper flavor, and caramel or dulce de leche takes it to dessert status.
Testing Notes
- Cook the apples: A quick sauté in butter and cinnamon gives them color and flavor; much better than raw.
- Apple texture differences: For apples that stay soft but hold their shape, slice them into medium wedges. If you prefer crunchier apples, cut them into thicker wedges, about 6 slices per half apple. For a softer, almost jammy texture, dice the apples small before cooking.
- Type of bread matters: Pandoro, brioche, or challah make this rich and tender. White bread lacks flavor for this pudding, as it doesn't have a lot of custard.
- Cut your bread into cubes instead of slices. Cubes soak more evenly and create crispy golden tips as they bake, adding contrast to the creamy custard. This helps the dessert cook uniformly without soggy or underbaked spots.
- 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.
- Soft but set: The custard should jiggle slightly but not feel liquid in the center. Check with a knife or toothpick.
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, it can. Make sure it's covered. Keep in mind that the bread in this recipe is very soft, even if it's stale, so the texture will be more uniform as the liquid will be absorbed more. But you can do it and bake it in the morning.
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.
Types of apples to use
Depending on the kind of apples you use, you can vary the sweetness of this dessert.
- Granny Smith: The green ones, my absolute favorites for baking due to their tartness. They bring some acid to the mix that complements the overall sweetness of the dessert. They hold their shape and don't turn mushy in the oven.
- Other popular ones: if you have another favorite that you usually bake with (Pink Lady, Fuji, Gala or Honeycrisp apples), by all means, use it. Red apples are sweeter and soften faster, so take that into account.
- A mix of apples: you can also mix them to create different textures and sweetness levels.
Process steps
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.
Apple mixture
The first layer consists of apple slices lightly cooked in butter, sugar, and cinnamon. This step adds more flavor and color, and it's worth it.
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.
The bread
A few important comments about what bread to use and how to cut it.
- Types of bread to use: as mentioned before, we use egg-based breads, ideally brioche bread, but have tried it with Italian Pandoro bread, challah and Scandinavian pulla, and it's just as good. Keep in mind that they have different levels of sweetness; you can adjust the sugar if you want to.
- 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.
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, and this is a big but... always make sure the inside is creamy but completely set, fully baked. 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, vanilla, and lemon are classic flavorings that pair beautifully with baked apples and custard.
For a flavoring variation, try orange zest, apple pie spice, or a hint of cardamom 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 raisins, chopped walnuts, pecans, or dried cranberries. These bring texture and a burst of flavor that works especially well for holiday versions.
Other bread recipes to try:
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Bread Pudding with Apples
Ingredients
- 1.5 pounds Granny Smith apples, about 4 or 5
- ¼ cup unsalted butter
- ½ cup sugar, or light brown sugar
- ½ teaspoon cinnamon , or apple pie spice
- 1 tablespoon lemon juice
- 1 pound brioche bread, challah, Scandinavian pulla or Pandoro, homemade or store-bought
- 1 cup whole milk
- 1 cup heavy cream, or heavy whipping cream
- 2 large eggs
- 1 egg yolk
- caramel sauce, dulce de leche or custard sauce, for serving
Instructions
- Have ready a rectangular 11x7-inch (28x43cm) ovenproof dish in which you will serve the pudding. I like ceramic dishes, but glass also works. Remember that the bread pudding will be served directly from the dish, so choose one you like to put on the table.
For the apples:
- Peel, core, and cut 1.5 pounds Granny Smith apples into medium wedges. If you want crunchier apples, cut them into thicker wedges (about 6 slices from each half apple), and if you like very cooked fruit, cook them longer in the beginning or slice them thin.
- Partially cooked apples: Melt ¼ cup unsalted butter in a large skillet over medium-high heat. Add apples and sprinkle ½ cup sugar on top. Stir with a wooden spoon or spatula and cook for about 3 minutes, until they begin to caramelize here and there. Do not let them turn too dark or too soft. Remove from heat, add ½ teaspoon cinnamon and 1 tablespoon lemon juice and arrange them in the prepared dish.
- If adding extras like raisins or nuts, scatter them over the apples.
- Trim 1 pound brioche bread (or alternatives) and cut it into cubes or tore it into chunks. Arrange the bread on top of the apples. It will be uneven.
- Stir to combine 1 cup whole milk, 1 cup heavy cream, 2 large eggs and 1 egg yolk in a medium bowl or pitcher. Do not beat. Pour the mixture slowly over the bread pieces, gently pressing down to absorb the liquid.
- Let it soak at room temperature for about 15-20 minutes, pressing a few times so that the bread absorbs as much of the milk mixture as possible before going into the oven.
- Preheat oven to 350ºF (180°C).
- Bake for about 40 minutes, until the liquid is absorbed and the crust is golden. Check the inside by lifting the bread with a fork. You don't want liquid, but it's fine if not completely set. Let rest for a few minutes on a wire rack.
- Serve warm or at room temperature with caramel sauce, homemade dulce de leche or crème anglaise (custard sauce). For a showstopper dessert, add a dollop of whipped cream or vanilla ice cream and pour the sauce over it.
Notes
Adapted from an old Bon Appetit magazine.
Carola says
Wow, I made this apple pudding and it disappeared sooo fast! My kids loved it so I’ll be making it again for sure. Do you think it will be good with raisins?
Paula Montenegro says
Absolutely Carola! I sometimes add raisins and walnuts. Happy baking!
Pam says
This looks absolutely amazing. Due to diet restrictions I can't have heavy cream or whole milk. What substitutions would you recommend for these ingredients?
Paula Montenegro says
Hi Pam, I haven't tried it with alternative milk options, but see that recipes without dairy products use oat milk, coconut milk and coconut cream. Almond milk might also be a good option. I would try a combination of those. And it might be a good idea to try making a half recipe the first time so you can adjust.
Karen (Back Road Journal) says
Having a three hundred tree apple orchard, I'm always looking for new recipes...this is wonderful.
Alanna says
My god, this is brilliant and looks incredible! Love your photos! So sorry you guys are having to endure such horrid weather - come to California! I'm a huge Nancy Silverton fan, too. If forced to choose, I'd say my five fave cookbooks are: Deborah Madison's Local Flavors, Annie Somerville's Everyday Greens, David L's Perfect Scoop, Deb P's Smitten Kitchen Cookbook, and everything by Alice Medrich. 🙂
Evelyn says
It's deep freeze winter where I live and I'm making this gorgeous bread pudding this weekend!
Laura Dembowski says
That looks heavenly! So comforting. I am dying for peaches, blackberries and cherries but it won't be long until they are in season again here. My favorite cookbook is the Momofuku Milk Bar cookbook. I am also hoping this year is a turning point for me. Hope the year is everything you want it to be.
Lizzy Do says
Oh, I love, love this wonderful dessert! I'm a huge fan of bread pudding and adding apples makes it even better!
Angie's Recipes says
This looks wickedly tempting!
Andrea_TheKitchenLioness says
Paula, what an absolutely delicious looking Caramelized Apple Bread Pudding - I do not think that I ever made a Bread Pudding but I have tasted some and I loved it - terrific caramelization on the apples. And I love the addition of some cream and fresh raspberries! P.S.: I have made that Finnish Pulla several times for guests since baking it fi rthe TwD group, and I agree with you, it is a terrific recipe and now I know what to do with the leftovers the next day! Thanks for the wonderful post that is just brimming with a lot of very useful information!
Have a great Wednesday!
Lyn @LovelyPantry says
Absolutely wonderful, Paul! I can't stop staring at it. I love apples made like this. As for the bread pudding? It is surely growing on me, especially with a beautiful recipe like this one.
Kathy says
This Bread Pudding looks fantastic!! It sounds like a perfect dessert for the cold winter we’re having here in NJ! So yummy looking!