Apple Bread Pudding

5 from 95 votes

Apple bread pudding is an easy fail-proof dessert to enjoy during colder months - made with french bread, a creamy custard and fresh apples!

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Apple bread pudding is the answer for what to do with bread that has been on the counter one too many days. Breathe new life into it and turn it into a decadent fall dessert! Bread pudding is an international sensation, passed down for generations because it’s just that good.

Plate of the apple bread pudding with ice cream on top and caramel sauce drizzle over
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This apple pie bread pudding is simple but far from boring. It has the flavors of a warm apple pie mixed with a creamy, custardy bread base. Plus, it’s got walnuts for a little crunch and spices like cinnamon and cardamom to make it extra tasty. Best part? You can make it in advance and just bake it when you’re ready. So whether you’re cooking for yourself or have people coming over, this apple bread pudding is sure to impress without stressing you out!

Why you’ll love this apple cinnamon bread pudding

  • Budget-Friendly. Bread pudding lets you get the most out of ingredients you might already have. Stale bread and an extra apple get a second chance, which means you’re not wasting food or money. 
  • Flexible Cooking Times. You can let the pudding sit in the fridge for an hour or even overnight. That means you can prep it when you have time and then just bake it when you’re ready.
  • Healthy-ish. Sure, this apple cinnamon bread pudding is a dessert, but with real fruit, nuts, and honey instead of processed sugar, it’s a step up from the usual overly sweet stuff. You’re getting some good nutrients while treating yourself!
  • Easy Cleanup. With just a baking dish and a bowl, cleanup is so easy. Mix your ingredients in the bowl, pour it into the baking dish, and you’re all set.

Ingredients to make Apple Bread Pudding

  • Crusty French Bread: Grab any stale or day-old French bread you have. If you don’t have French bread, challah bread or brioche works too.
  • Apple: Dice it up and keep the skin on for extra fiber and color. However, you can peel it if you prefer.
  • Walnuts: These add a nice crunch. You can swap them for pecans, almonds, or even some raisins if you don’t like nuts.
  • Eggs, Milk, and Honey: These are the basics for your custard. The eggs and milk mix with honey to make everything creamy and sweet.
  • Orange Zest: This adds a nice pop of citrus. Got a lemon instead? That works too.
  • Cardamom, cinnamon, and ground ginger: These spices make the pudding smell and taste like fall.
  • Salt: Just a pinch. It helps balance out the sweetness.
  • Ice Cream: For serving. If you’re looking for a lighter option, Greek yogurt is a good swap for ice cream.
  • Caramel Sauce: This is optional but oh-so-good for drizzling on top. You could also use chocolate sauce.

How to make apple bread pudding

  1. Place the bread cubes in a greased baking pan.
  2. Pour the egg and milk mixture over the bread.
  3. Ensure that each piece of bread is coated with the custard.
  4. Place the chopped apples on top of the bread.
  5. Place the walnuts over the top of the apples, press down with a spatula and let rest.
  6. Bake to serve.
6 image collage to show how to make the recipe all in one pan from beginning to finish

Tips for making the best bread pudding

  1. Make it all in a blender. You can make the custard mixture in a blender instead of a bowl and then add the cubed french bread to the blender and blitz until smooth.
  2. Let the apple bread pudding sit for at least an hour before baking. This will allow the bread cubes to soak up all of the custard mixture so that each bite is wonderfully rich and creamy.
  3. Use day-old or slightly stale bread. If the bread is drier, it will soak up more of the egg and milk mixture, and you will be less likely to end up with a runny bread pudding.
  4. Bake the apple bread pudding uncovered. If you cover it with foil, condensation will collect, and you can end up with a soggy pudding. Make sure to test a toothpick in the middle of the pan for doneness, as that will be the most moist part.

Popular substitutions & additions

  • Use maple syrup or agave instead of honey. Different sweeteners can change the flavor profile a bit, but they all bring that sweet touch the pudding needs.
  • Switch up the spices. Not a fan of cardamom? Try a dash of nutmeg or allspice instead. Experiment and find your favorite spice combo!
  • Opt for pear instead of apple. Pears will give the pudding a slightly different texture and a more mellow fruitiness. It’s a great option if you’re out of apples or just want to try something different.
  • Add some raisins. If you want more chewiness, toss in a handful of raisins along with the apples and nuts. They’ll soak up the custard and turn juicy as the cinnamon apple pie bread pudding bakes.

How to store & reheat Apple Bread Pudding

After enjoying your Apple Bread Pudding, if there’s any left, simply cover it with plastic wrap or transfer it to an airtight container. Store it in the refrigerator to keep it fresh.

When you’re ready for another slice, preheat your oven to 350°F. Place the pudding in an oven-safe dish and warm it up for about 10-15 minutes. This method will ensure your apple pie bread pudding remains moist and delicious, just like when you first made it. However, you can use the microwave for a quick warm-up. Simply put a slice in for about 30 seconds to a minute.

How long will this Apple Bread Pudding last in the fridge?

Your Apple Bread Pudding will stay good in the fridge for up to 4 days. That’s if you can resist finishing it before then!

Can i freeze this apple pie bread?

Yes! If you’ve got extra or are planning ahead, let the pudding cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. You can freeze the whole pudding or in portions. It will keep well for up to a month. When you’re ready to enjoy, thaw it in the fridge overnight and reheat in the oven.

Frequently asked questions

How do I know when my bread pudding is fully baked?

The top should be a nice golden brown. And when you gently press the center, it shouldn’t feel too liquidy. If you’re still unsure, you can insert a knife into the center. If it comes out mostly clean with a few moist crumbs, you’re good to go!

What’s the best way to cut the bread for the pudding?

For the best texture, you’ll want to cut the bread into ¾” thick cubes. This size is perfect for soaking up all the yummy custard while still keeping a bit of bite. If you’ve got a slightly stale loaf, even better! It’ll hold its shape nicely in the pudding.

What’s the best bread to use?

Crusty French bread is my favorite option to make homemade bread pudding. It soaks up the custard really well and the crust adds a nice texture too. Other bread like sourdough, or even sliced bread can be used in this recipe.

Why is my apple bread pudding soggy?

A soggy pudding usually means the custard hasn’t set properly. This could be because there’s too much liquid, you used the wrong type of bread, or it didn’t bake long enough. Make sure you’re following the recipe’s measurements and baking times. If you’re unsure, give it a few more minutes in the oven.

Top down view of white plate with apple bread pudding top with red kitchen towel on side

This apple bread pudding coming right out of the oven, so warm and gooey, smells just like fall! Add a scoop of vanilla ice cream on top and then watch your family swoon over your mouthwatering creation.

More desserts:

If you’ve tried this healthy-ish feel good Apple Bread Pudding recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Apple Bread Pudding

Apple bread pudding is an easy fail-proof dessert to enjoy during colder months – made with french bread, a creamy custard and fresh apples!
5 from 95 votes
Servings 9 servings
Course Dessert
Calories 240
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
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  • ½ large loaf of crusty French bread about ½ lb
  • 2 cups diced apple skin on (about 1 large apple)
  • ½ cup coarsely chopped walnuts
  • 4 large eggs
  • 2 cups milk
  • ½ cup honey
  • Zest of 1 orange
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • Ice cream for serving
  • Caramel sauce for serving


  • Grease 7 x 11” or 9 x 9” or 8 x 8” baking pan.
  • Cut bread into ¾” thick cubes and spread all over the baking dish.
  • In a large bowl, whisk the eggs with the honey until smooth. Add the milk, zest, and spices. Whisk until combined.
  • Pour the custard mixture over the bread in the pan, moving as you pour so that all the bread gets covered. You can also put everything in a blender and blitz it until smooth.
  • Sprinkle the apple and walnuts over the bread and press down with a spatula.
  • Cover with plastic wrap and refrigerate for at least 1 hour or even as long as overnight.
  • Preheat oven to 350°F.
  • Remove the plastic wrap and bake the bread pudding for 35-45 minutes, depending on pan depth until lightly browned on top and all the custard is solid.
  • Allow to cool for at least 15 minutes before serving. Great with ice cream or Greek yogurt for a lighter take.


Storage: Bread pudding can be covered and refrigerated for up to 4 days or frozen for up to 1 month. It can then be reheated in the oven at 300°F.


Calories: 240kcal, Carbohydrates: 36g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 78mg, Sodium: 231mg, Potassium: 195mg, Fiber: 2g, Sugar: 22g, Vitamin A: 208IU, Vitamin C: 1mg, Calcium: 91mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
5 from 95 votes (90 ratings without comment)

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  1. BeckyW says:

    Hi Yumna,
    Do you have to use white bread (we usually only eat brown)?

    1. Yumna Jawad says:

      Hi! While I prefer it for this recipe, you don’t have to stick with white bread.

  2. Yumna J. says:

    I’m glad you gave this one a go! Thank you!!

  3. Melissa Gnyp says:

    I have a bag of mini plain bagels that are now stale. I was thinking of using these for this recipe. Would you recommend toasting the pieces slightly or leaving as is before adding the custard mix?

  4. Khaled says:

    I absolutely loved this recipe. The macros are great especially cause I put low calorie, high protein ice cream on it.

    1. Yumna Jawad says:

      Oh that’s perfect! So glad to hear it!

  5. Amela says:

    I was really good thank you 🙏

    1. Yumna Jawad says:

      Yay, that makes me so happy to hear!

  6. Jasmin says:

    Seriously best bread pudding recipe. I had my “old school” in laws here and they devoured it. Not a crumb left!!! Raved about it to everyone already….now families from all different countries will be making it. Thank you for posting the yummiest recipe.

    1. Yumna Jawad says:

      Aww that makes me so happy to hear! Thanks for sharing!!! 🙂

  7. Peggy says:

    The nutritional information can’t be accurate unless we are doing it by spoonful.

    1. Yumna Jawad says:

      Oops, it was calculating the entire loaf as one slice of bread. I just fixed it. Thanks for letting me know!

  8. Emily Kemp says:

    Yum, What a delicious healthy alternative for bread pudding!

    1. Rosie Hauser says:

      I loved that it is low caloric. I’m wondering, if the whole recipe is 43? Or a tablespoon scope? Or a teaspoon scope?