Description
This homemade apple bread pudding is easy to make with fluffy brioche bread and tender cinnamon apples baked in a warm, creamy vanilla custard. It’s the perfect fall dessert served warm with a scoop of ice cream and a drizzle of caramel sauce!
Ingredients
For the Apple Filling
- 3 medium-sized green apples, peeled and diced.
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (15ml) pure maple syrup
- 2 tablespoons light brown sugar
- 1 tablespoon (7.5g) all-purpose flour
- 1 teaspoon (3g) ground cinnamon
- 2 tablespoons (30ml) water
For the Bread Pudding
- 6 cups of cubed brioche bread, slightly stale
- 2 cups (472ml) whole milk
- 1 cup (236ml) heavy cream
- 4 large eggs
- 3/4 cup (143g) granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons (10ml) vanilla extract
- 1 teaspoon (3g) ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 2 tablespoons (28g) unsalted butter, melted for drizzling
Instructions
- In a large mixing bowl, toss the diced apples with lemon juice. Add the dry ingredients to the bowl and mix together with the apples until fully coated. Pour the maple syrup over the top and gently stir.
- Heat the apples on the stove over medium heat for 15-20 minutes until soft. Stir occasionally. You want the apples to be soft. If the apples are sticking to the pan add 2-4 tablespoons of water to the saucepan as needed. Set aside and allow to cool.
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Cube the brioche into 1-inch pieces. If the bread is not stale, toast the cubes on a baking sheet in the preheating oven for 8–10 minutes, or until lightly dried out but not browned.
- In a large mixing bowl, whisk together the milk, cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until fully combined and smooth. Add the cubed bread to the custard and gently stir to coat. Let the mixture sit for 10–15 minutes to allow the bread to soak up the custard.
- Fold the cooked apple mixture into the bread and custard, distributing evenly. Pour the entire mixture into the prepared baking dish. Drizzle the melted butter evenly over the top.
- Bake uncovered for 45–50 minutes, or until the top is golden brown and the center is set but still slightly soft. Remove from the oven and let rest for 10–15 minutes before serving to allow the custard to finish setting. Serve warm as-is, or with whipped cream, ice cream, or caramel sauce if desired.
Notes
- What type of bread? You can use French bread, sourdough bread, or challah bread. The most important thing is that the bread is slightly stale.
Storage Instructions
- To store leftovers, cover the baking dish with plastic wrap or transfer to an airtight container and store in the refrigerator for up to 4 days. This bread pudding is best eaten warm. To reheat it, microwave individual slices or warm the casserole in the oven until it’s hot throughout.
- Freezing: Baked bread pudding can be wrapped in a double layer of plastic wrap, and frozen for up to 2 months. Thaw the pudding in the fridge overnight before reheating.
Nutrition
- Serving Size: 1
- Calories: 332
- Sugar: 26.6 g
- Sodium: 241.4 mg
- Fat: 12.9 g
- Carbohydrates: 46.2 g
- Fiber: 2.3 g
- Protein: 7.8 g
- Cholesterol: 107.4 mg