Go Back
Apple Cinnamon Bread Pudding Recipe
Ash Tyrrell

Apple Cinnamon Bread Pudding Recipe

I have to tell you, making this Apple Cinnamon Bread Pudding was such a warm and comforting experience. The aroma of cinnamon and baked apples filling my kitchen instantly made me feel cozy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.