Apple Bread Pudding

5 from 54 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

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 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 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 tat will be the most moist part.

Frequently asked questions

Can you make it ahead of time?

This apple cinnamon bread pudding will keep well in the fridge for up to 4 days. Let it cool completely before covering and refrigerating. You can enjoy the dessert cold, or warm it through in the oven to serve.

Can you freeze it?

Yes, this freezes really well! Let it cool and then wrap it in plastic wrap or foil before placing in a freezer bag. It will keep well for up to a month. You can thaw the frozen dessert in the fridge overnight or reheat it straight from frozen.

You can warm individual frozen pieces in the microwave in 20 second intervals, or place in an oven at 300F for 15 to 20 minutes.

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 sour dough, or even sliced bread can be used in this recipe.

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!

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 54 votes
Servings 9 servings
Course Dessert
Calories 240
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour



  • 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

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Recipe Rating


  1. 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?

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

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