Apple bread pudding is an easy fail-proof dessert to enjoy during colder months - made with french bread, a creamy custard and fresh apples!
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.
How to make apple bread pudding
- Place the bread cubes in a greased baking pan.
- Pour the egg and milk mixture over the bread.
- Ensure that each piece of bread is coated with the custard.
- Place the chopped apples on top of the bread.
- Place the walnuts over the top of the apples, press down with a spatula and let rest.
- Bake to serve.
Tips for making bread pudding
- 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.
- 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.
- 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.
- 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
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.
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.
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.
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.
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
- 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 ground 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.