Apple Bread Pudding

Wow, if you could only taste this amazing dessert right now. One of my favorite bread puddings, it has a layer of apples that are topped with leftover sweet bread, baked until creamy, and then served with dulce de leche or caramel. SO freaking delicious!

Originally published in January 2013, this post has been updated with text and images to serve you better. The recipe remains the same because it's awesome!

Two parts to this recipe:

1. Apples. You have two options: you can first caramelize them in a skillet, or you can simply bake them a little before adding the rest of the ingredients, which means they will be light in color and crunchier. Both ways work. I eat this dessert with dulce de leche or caramel sauce, so I don't caramelize them first.
2. Bread pudding. The bread layer is very simple and traditional but we use some sort of egg and/or sweet bread (today is Pandoro bread that I had leftover from the holidays, but brioche, challah, or Finnish Pulla also work) instead of white bread.

Together, both layers are magic!

Ingredients

• Bread: use any sweet/eggy/buttery leftover bread you like such as Pandoro (I had some leftover from the holidays), Challah, Brioche, or Pulla. They are softer and sweeter than the regular white bread used in old fashioned bread pudding, so take that into account when adding sugar.
• Sugar: white granulated or light brown, both work well.
• Milk and cream: the combination makes this dessert rich and creamy. I use full fat, but low-fat milk can be used. I don't recommend the same for the cream though.
• Eggs: they are essential for the structure of this dessert, otherwise the liquid will never firm up. The extra yolk adds richness.
• Flavorings: since there are apples in here, I added cinnamon, which pairs wonderfully with the vanilla. Also, I like to add some lemon juice and/or zest to cut through some of the sweetness.

Easy steps

Making this dessert is easy and pretty quick since the bread doesn't need to soak so much like it sometimes does with stale white bread.

The apples

When making the apple layers you can use them raw (image below), partially baked, or caramelize them first. All three are explained in the recipe card.

The bread and custard

The custard only needs to be stirred, not beaten. You do want the eggs to be completely integrated but not incorporate air so that it doesn't rise too much when baking.
I cube the bread slices because they're easier to soak and also some tips are exposed during baking so they get crunchy which adds great texture to the final dessert, which is very creamy inside.

Baking

The top will turn golden, especially with an egg-based bread, but always make sure the inside is creamy but completely set. You don't want it to be still liquid because it will be too soupy.

My top tips

• Apples: if you want crunchier apples cut them in thicker wedges (about 6 slices from each half apple) and if you like very cooked fruit I suggest you dice them.
• Topping: you can cut bread cubes or slices. Both ways work, but the former tend to have crunchier parts because they get more exposure as the apple dessert bakes.
• Flavorings: I love cinnamon, vanilla, and lemon because they go so well with lemon, but let your palate decide. Orange, apple pie spice mix, even a dash of cardamom if you're familiar with it also work.

Frequently asked questions

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Apple Bread Pudding

• Author: Paula Montenegro
• Prep Time: 45
• Cook Time: 45
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: International

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Description

A fantastic dessert, it has a layer of apples, leftover sweet bread, baked until creamy, and then served with dulce de leche or caramel.

Nutrition is given for bread pudding without the sauce.

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Ingredients

Units USM Scale 1x2x3x

• ¼ cup unsalted butter
• ½ cup granulated sugar
• ¾ pound (4-5 large apples) Granny Smith apples
• 1 pound Pandoro bread, Finnish pulla, brioche, or challah, homemade or store-bought
• 1 cup (250g) whole milk
• 1 cup (230g) cream
• 2 large eggs
• 1 egg yolk
• ½ teaspoon cinnamon
• 1 tablespoon of lemon juice
• Caramel sauce or dulce de leche, for serving

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Instructions

1. Have ready a rectangular 11x7-inch ovenproof dish in which you will serve the pudding. I like ceramic, but glass also works. 

For the apples:

1. Peel, core, and cut the apples in wedges.
2. Choose one of three options below:
   Raw apples: mix the wedges in a bowl with sugar, cinnamon, and lemon juice. Butter (use the amount in the ingredients) the dish and arrange the apples. 
   Partially baked apples: melt butter with sugar in the dish you'll be using in a 350*F oven. Add the apples and bake for 10-15 minutes, until they can be slightly pierced with the fork. Arrange in the prepared dish. 
   Caramelized apples: melt butter in a large skillet over medium heat. Add apples and cook for 2 or 3 minutes until they begin to release liquid. Sprinkle sugar on top and stir with a wooden spoon or spatula. Let the apples cook, untouched, for about 5 minutes, until they caramelize and most of the liquid is absorbed. Do not let them turn too dark. Remove from heat, add the cinnamon and lemon juice and arrange them in the prepared dish.
3. Trim the pandoro bread and cut it into big chunks or cubes.
4. Arrange the bread on top of the apples. It will be uneven.
5. Mix milk, cream, eggs, and egg yolk in a medium bowl or pitcher. Do not beat.
6. Pour this mixture slowly over bread, gently pressing down to absorb the liquid.
7. Let it soak at room temperature for about 15 minutes, pressing a few times so that the bread absorbs as much of the milk mixture as possible before going into the oven.
8. Preheat oven to 350ºF / 180°C.
9. 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. 
10. Let rest for a few minutes on a wire rack. 
11. Serve warm or at room temperature with caramel sauce or dulce de leche. If you want a showstopper dessert, add first a dollop of whipped cream or vanilla ice cream and pour the sauce over it.

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Notes

• Apples: if you want crunchier apples cut them in thicker wedges (about 6 slices from each half apple) and if you like very cooked fruit I suggest you dice them.
• Bread: you can cut cubes or slices. Both ways work, but the former tend to have crunchier parts because they get more exposure as the apple dessert bakes. The type of bread you use will alter the sweetness and texture of this dessert. The softer they are, the creamier the pudding. You can also use panettone or other holiday bread that has add-ins. 
• Flavorings: I love cinnamon, vanilla, and lemon because they go so well with lemon, but let your palate decide. Orange, apple pie spice mix, even a dash of cardamom if you're familiar with it also work.
• Toppings: dulce de leche or caramel are my first choices. They both pair fantastically well with apples. Warm with a scoop of ice cream and a dollop of whipped cream before adding the sauce is a dessert to be remembered. Just saying. 
• Dulce de leche: I have a killer dulce de leche recipe in this blog, but you can also buy it online. I like Dulce de Leche Cachafaz warmed before using to thin it a bit. You can also buy a dulce de leche sauce like La Lechera. 

Keywords: apple bread pudding

Adapted from an old Bon Appetit magazine.

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.