A fantastic apple dessert. It has a layer of soft cinnamon apples topped with sweet bread cubes and a vanilla custard mixture, baked until creamy, and served with gooey dulce de leche or caramel sauce. Comfort food at its best.
Best use of leftover bread
Most countries and cultures have a way of using stale bread. Many involve a custard, whether bread pudding or french toast.
This apple bread pudding recipe is no exception.
It's highly recommended to serve 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, but it doesn't have that gooey component.
Two parts to this recipe
- Apples: are cooked in a skillet, so they caramelize a little and add more flavor to the dessert.
- Bread pudding: the bread layer is simple and traditional and uses an egg mixture, similar to a custard. The main difference is that it uses 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).
Together, both layers are magic!
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. The bread in this one is very soft, even if it's stale, so there's no need to soak it for a long period. But you can do it if you want to bake it in the morning, for example. The texture will be more uniform as the liquid will be absorbed more.
Ingredient list
- Apples: Granny Smith apples, the green ones, are a must to balance out the richness and sweetness from the rest of the 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 consider when adding sugar.
- Unsalted butter.
- Sugar: white granulated or light brown sugar, 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.
- Vanilla extract.
- Ground cinnamon.
- Citrus juice and zest: I like adding some lemon (or orange) to cut the sweetness.
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: I use them exclusively (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 cake. And 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, Honeycrisp apples), by all means, use it. Red apples are sweeter.
- A mix of apples: you can also mix them to create different textures and sweetness levels.
How to make bread pudding with apples
Making this sweet casserole dish is easy and quick since the bread cubes don't need to soak 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.
The bread mixture
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 bread, like Italian Pandoro bread, challah, Scandinavian pulla, or brioche bread, but favorites like cinnamon bread also work.
- 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.
Custard
You only need to whisk or stir the custard ingredients; don't beat them.
You want theeggs 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.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Apples: we use medium slices, and they soften just enough. But if you want crunchier apples, cut them into thicker wedges (about 6 slices from each half apple), and if you like very cooked fruit, I suggest you dice them.
- Topping: cut bread into cubes rather than slices. You'll get crunchier parts because they get more exposure as the apple dessert bakes. And the dessert will bake more evenly.
- Flavorings: I love cinnamon, vanilla, and lemon because they go so well with lemon, but let your palate decide. Orange, apple pie spice mix, and even a dash of cardamom work.
- Add-ins: several ingredients can be added to the apple layer, such as raisins, walnuts, pecans, and cranberries. Use ¼ or ⅓ cup (total) of one or a mix.
- Serving it: this is the ultimate apple dessert to serve warm with a scoop of vanilla ice cream and caramel drizzle. A delicious fall dessert! Before serving, I usually drizzle some dulce de leche sauce or caramel on top of the bread pudding in the baking dish.
- Type of dish to use: since you'll be serving it from the baking dish, choose one you like placing on the table. Here are our favorite dishes for family-style desserts.
Related recipes you might like:
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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
- ⅓ cup raisins, dried cranberries, chopped walnuts or pecans , optional
- 1 pound brioche, Pandoro bread, Finnish pulla or challah, homemade or store-bought
- 1 cup whole milk
- 1 cup heavy cream, double cream also works
- 2 large eggs
- 1 egg yolk
- caramel sauce, homemade dulce de leche or crème anglaise (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 wedges.
- 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.
- Scatter ⅓ cup raisins, dried cranberries, chopped walnuts or pecans over if using them.
- Trim 1 pound brioche and cut it into big chunks or cubes.
- 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 mixture slowly over bread, gently pressing down to absorb the liquid.
- 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.
- 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!
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!