I have to tell you, making this Apple Cinnamon Bread Pudding Recipe was such a warm and comforting experience. The aroma of cinnamon and baked apples filling my kitchen instantly made me feel cozy. I love how it’s rich, yet not overly sweet, and perfectly soft inside with slightly crisp edges.
Every bite tastes like a hug, and it’s honestly one of those desserts I could make again and again. Just like the comforting flavors you get from a Chicken Fajita Burrito Bowl Recipe, this pudding brings warmth to the table. Let me take you through how I make this simple but incredibly satisfying dessert.
Ingredients for Apple Cinnamon Bread Pudding
Here’s what you’ll need to create this cozy, delicious dessert. I’ve included a few tips to make it turn out perfectly.
- 4 cups day-old bread, cubed – I used a sturdy white bread; slightly stale bread absorbs the custard better without getting mushy.
- 2 medium apples, peeled and chopped – I prefer tart apples like Granny Smith for a balanced sweetness.
- 2 tablespoons butter – Use unsalted butter for better control over sweetness.
- 1/4 cup brown sugar – Adds warmth and depth of flavor to the apples.
- 1 teaspoon cinnamon – Freshly ground cinnamon works best for a strong, aromatic taste.
- 1/4 teaspoon nutmeg – Just a pinch enhances the warm spice profile.
- 2 cups milk – Whole milk gives a creamy custard, but 2% works too.
- 2 large eggs – I always use room temperature eggs for smoother custard.
- 1/4 cup granulated sugar – Balances the tartness of the apples.
- 1 teaspoon vanilla extract – Adds a subtle, sweet aroma to the custard.
- Pinch of salt – Enhances all the flavors naturally.
Note: Several servings
Variations
I love experimenting with this bread pudding. Here are some alternatives you can try:
- Dairy-free: Swap milk with almond, oat, or soy milk. Use coconut oil instead of butter.
- Sugar-free: Replace sugars with maple syrup or a sugar substitute. Adjust liquid slightly.
- Flavor add-ins: Toss in raisins, walnuts, or even chocolate chips for extra texture and flavor. sometimes add bits of chicken from a Garlic Mushroom Chicken Bites Recipe for a savory-sweet twist that works surprisingly well.
- Spice variations: Try ginger, allspice, or cardamom for a unique twist.
Cooking Time
Here’s a quick overview so you can plan your dessert:
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Equipment You Need
- Mixing bowls – For combining custard and bread cubes.
- Whisk – To blend eggs and milk smoothly.
- Skillet – To sauté apples and brown sugar for added flavor.
- 9×9-inch baking dish – Perfect for even baking.
- Measuring cups and spoons – Accuracy matters for custard consistency.
- Oven – Essential for baking the pudding to golden perfection.
How to Make Apple Cinnamon Bread Pudding
Here’s my step-by-step process, keeping it simple and friendly.
Prepare the Apples
I start by melting butter in a skillet and cooking the chopped apples with brown sugar, cinnamon, and nutmeg. This step caramelizes the apples slightly, enhancing the natural sweetness and giving the bread pudding a warm, cozy flavor.
Mix the Custard
While the apples are cooling, I whisk together eggs, milk, granulated sugar, vanilla, and a pinch of salt. This custard mixture is the base that soaks the bread cubes and makes them soft and rich.
Combine Bread and Apples
I fold the sautéed apples and cubed bread gently into the custard, ensuring all pieces are coated. The bread absorbs the custard, which will transform into a creamy, pudding-like texture once baked.
Bake the Pudding
I pour the mixture into a buttered baking dish and bake at 350°F (175°C) for about 45 minutes. The top should be lightly golden, and the center set but still soft. The aroma while baking is absolutely irresistible.
Cool and Serve
Once baked, I let it cool slightly before serving. This allows the custard to set fully. You can serve warm with a drizzle of cream, caramel sauce, or a scoop of vanilla ice cream for extra indulgence.
Additional Tips for Making This Recipe Better
From my experience, these tips make a big difference:
- I always use day-old bread—it soaks custard better without getting soggy.
- Don’t skip sautéing the apples; it makes the flavor richer.
- I like letting the pudding rest for 10 minutes after baking; it makes cutting cleaner.
- Add a pinch of extra cinnamon on top before baking for a beautiful aroma and presentation.
- I sometimes sprinkle chopped nuts on top for a subtle crunch.
How to Serve Apple Cinnamon Bread Pudding
Serving this dessert can be as fun as making it. Here’s how I do it:
- Serve warm straight from the oven; it’s cozy and comforting.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle caramel or maple syrup for an extra touch of sweetness.
- Garnish with a sprinkle of cinnamon or toasted nuts for a visually appealing presentation.
Nutritional Information
Here’s a quick overview of the nutrition per serving. Keep in mind, values may vary slightly based on exact ingredients:
- Calories: ~280 per serving – A comforting treat without going overboard.
- Protein: 7g – Thanks to eggs and milk.
- Carbohydrates: 45g – Mainly from bread and apples, giving gentle sweetness.
- Fat: 8g – Butter adds richness without being overpowering.
Make Ahead and Storage
Storing
I keep leftovers in an airtight container in the fridge. It stays fresh for about 3–4 days, perfect for a quick breakfast or dessert.
Freezing
This pudding freezes beautifully. I wrap it tightly and freeze for up to 2 months. To reheat, I thaw overnight in the fridge and bake at 325°F for 10–15 minutes.
Reheating
I like reheating individual portions in the microwave for 30–45 seconds. The pudding stays soft and creamy, just like freshly baked.
Why You’ll Love This Recipe
This Apple Cinnamon Bread Pudding has a lot going for it. Here’s why I love it:
- Easy to prepare: The recipe is straightforward and beginner-friendly.
- Comforting flavors: Warm apples and cinnamon make it perfect for any season.
- Versatile: Can be adjusted for dairy-free, sugar-free, or added flavors.
- Great for leftovers: Tastes even better the next day after flavors meld.
- Customizable toppings: Whipped cream, nuts, or caramel make it feel gourmet.
Apple Cinnamon Bread Pudding Recipe
Ingredients
Method
- I start by melting butter in a skillet and cooking the chopped apples with brown sugar, cinnamon, and nutmeg. This step caramelizes the apples slightly, enhancing the natural sweetness and giving the bread pudding a warm, cozy flavor.
- While the apples are cooling, I whisk together eggs, milk, granulated sugar, vanilla, and a pinch of salt. This custard mixture is the base that soaks the bread cubes and makes them soft and rich.
- I fold the sautéed apples and cubed bread gently into the custard, ensuring all pieces are coated. The bread absorbs the custard, which will transform into a creamy, pudding-like texture once baked.
- I pour the mixture into a buttered baking dish and bake at 350°F (175°C) for about 45 minutes. The top should be lightly golden, and the center set but still soft. The aroma while baking is absolutely irresistible.
- Once baked, I let it cool slightly before serving. This allows the custard to set fully. You can serve warm with a drizzle of cream, caramel sauce, or a scoop of vanilla ice cream for extra indulgence.
Notes
- I always use day-old bread—it soaks custard better without getting soggy.
- Don’t skip sautéing the apples; it makes the flavor richer.
- I like letting the pudding rest for 10 minutes after baking; it makes cutting cleaner.
- Add a pinch of extra cinnamon on top before baking for a beautiful aroma and presentation.
- I sometimes sprinkle chopped nuts on top for a subtle crunch.
