Apple Bread Pudding
Updated Sep 14, 2026
Apple bread pudding made with French bread, apples, walnuts, and warm spices in a honey custard. An easy make-ahead dessert served warm with ice cream.
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I’m all in on a good apple bread pudding, especially once fall rolls around. I make mine with fresh apples and walnuts, plus cinnamon, ginger, cardamom, and a little orange zest, so there’s a lot more going on flavor-wise than just bread and custard. And while I don’t make bread pudding all that often, every time I make this apple bread pudding, I wonder why I don’t make it more.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
After making this over the years, the bread is the thing I’m most particular about. Sturdy French bread that’s a day or two old soaks up the custard and still holds its shape, and I’ve learned that fresh, soft bread just falls apart into mush. If mine is fresh, I cut it up and leave it out for a bit to dry first.
The soak is the step I never skip anymore. Back when I poured the custard on and baked it right away, the middle would come out dry and unevenly set because the bread never really drank it in. Now I always give it at least an hour in the fridge, or overnight, and it bakes up soft all the way through.
The one thing I still keep an eye on every time is the bake, since it really depends on the pan. A deeper dish takes longer for the center to set, so I go by whether the middle is actually solid rather than the clock. And I press the apples and walnuts down into the custard before it bakes so they don’t dry out sitting on top.
– Yumna
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Apple Bread Pudding Ingredients
- Crusty bread: I like to use stale or day-old French bread. It soaks up the custard really well, and the crust adds a nice texture. Challah, brioche, sourdough, or even sliced sandwich bread also work. Loaf sizes vary, so the weight is more helpful than measuring out half a loaf.
- Apples: I recommend firm, crisp apples that won’t collapse in the oven. I like Honeycrisp, Pink Lady, Granny Smith, Braeburn, and Fuji. You can also use a mix of sweet and tart for a more layered flavor. I keep the skin on for extra fiber and color, but you can peel it if you prefer. Keep the pieces small and fairly even so they soften during baking.
- Custard: Eggs, milk, and honey make a sweet, creamy custard. Whole milk or 2% milk both work. You can use pure maple syrup or agave instead of honey.
- Walnuts: Chop them coarsely so they’re easy to eat with the bread and apples. You can also use pecans or almonds, or just leave them out.
- Zest and spices: Orange zest, cinnamon, cardamom, and ground ginger. Lemon zest works, too. Read my tips on how to zest citrus. You can also try pumpkin pie spice, nutmeg or allspice.
How to Make Apple Bread Pudding
These step-by-step photos walk you through how to make Apple Bread Pudding. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Apple Cinnamon Bread Pudding recipe below
1. Fill the pan with bread
Spread the bread cubes in a greased baking pan, filling the corners so the layer is fairly even.
2. Pour in the custard
Whisk together the custard ingredients, then pour the mixture across the pan to reach as much of the bread as possible.
3. Coat the bread
Gently press any dry pieces into the liquid so each cube gets coated in some custard.
4. Add the apples
Scatter the diced apples evenly over the soaked bread, spreading them all the way to the edges.
5. Add walnuts & refrigerate
Sprinkle the chopped walnuts over the apples and press down with a spatula. Cover and refrigerate.
6. Bake the bread pudding
Bake until the top is lightly browned and the custard is set throughout. Let it cool, then serve.
Full apple cinnamon bread pudding recipe
Apple Bread Pudding Recipe
Video
Ingredients
- ½ loaf French bread about ½ lb
- 2 cups apple diced with skin on (about 1 large apple)
- ½ cup walnuts coarsely chopped
- 4 large eggs
- 2 cups milk
- ½ cup honey
- 1 orange zested
- ¼ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- Vanilla ice cream for serving
- Caramel sauce for serving
Instructions
- Grease a 7×11" or 9×9" or 8×8" baking pan.
- Cut bread into ¾" thick cubes and place in the baking pan.
- In a large bowl, whisk the eggs with the honey until smooth. Add the milk, orange zest, and spices. Whisk until combined.
- Pour the custard mixture over the bread, making sure the custard coats each piece. You can also put everything in a blender and blitz it until smooth.
- Add the apples and walnuts on top of the bread and press down with a spatula.
- Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 350°F.
- Remove the plastic wrap and bake the bread pudding until lightly browned on top and all the custard is solid, 35–45 minutes depending on pan depth.
- Let it cool for at least 15 minutes before serving. Serve with ice cream or Greek yogurt.
Equipment
- High Speed Blender (optional)
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Raisins: Scatter ¼ cup over the bread with the apples before refrigerating. They’ll soak up the custard and turn juicy as the cinnamon bread pudding bakes.
- More cinnamon: For a more cinnamon-forward apple cinnamon bread pudding, increase the cinnamon from ¼ teaspoon to ½ teaspoon.
- Vanilla: Whisk 1 teaspoon vanilla extract into the custard with the milk.
Recipe Tips
- Bake the apple bread pudding uncovered. If you cover it with foil, condensation will collect, and you can end up with a soggy bread pudding. Test a toothpick in the middle of the pan for doneness, because that’s the most moist part.
- Watch the walnuts toward the end. If the top is browning before the center sets, loosely cover the pan with foil and continue baking.
- Check the middle before taking it out. A browned top doesn’t always mean the custard underneath is done. The center should be set, with no liquid custard pooling when gently pressed.
Troubleshooting
The custard may need more time, especially if you’re using a deeper pan. Loosely cover the top with foil if it’s already browned, then keep baking until the center is set. Resting helps the pudding firm up, but it won’t finish cooking liquid custard.
They may not have been fully coated before chilling. Pour the custard evenly, press exposed pieces into the liquid, and give the pan at least an hour in the fridge before baking.
Yes! Cover the assembled pan and refrigerate overnight as directed. Remove the plastic wrap before baking, and check that the center is set before taking it out of the oven.
Comments
This apple bread pudding was great! I used my homemade sprouted wheat sourdough bread and made a little caramel sauce and it was perfect. Thank you!
Aww, so glad you loved it!! Homemade sprouted wheat sourdough sounds so good! Thank you, Paula!
Hi Yumna,
Do you have to use white bread (we usually only eat brown)?
Hi! While I prefer it for this recipe, you don’t have to stick with white bread.
I’m glad you gave this one a go! Thank you!!
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?
I absolutely loved this recipe. The macros are great especially cause I put low calorie, high protein ice cream on it.
Oh that’s perfect! So glad to hear it!
I was really good thank you 🙏
Yay, that makes me so happy to hear!
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.
Aww that makes me so happy to hear! Thanks for sharing!!! 🙂
The nutritional information can’t be accurate unless we are doing it by spoonful.
Oops, it was calculating the entire loaf as one slice of bread. I just fixed it. Thanks for letting me know!
Yum, What a delicious healthy alternative for bread pudding!
I loved that it is low caloric. I’m wondering, if the whole recipe is 43? Or a tablespoon scope? Or a teaspoon scope?