Classic bread pudding meets baked cinnamon apples to give you a warming dessert in this Apple Bread Pudding. This simple sweet treat is a great way to use up stale bread! This recipe takes a simple dessert staple and instantly uplevels it with the addition of apples and cinnamon.
With less than ten ingredients, one mixing bowl, and about 10 minutes of hands-on time, this easy Fall dessert will have your kitchen smelling like an Autumnal dream! It’s no wonder this easy baked apple dessert has become a go-to for a busy mom who wants big flavor like me.
As a big fan of bread pudding, I adore adding fruit to it to kick up the textural and flavor elements (see: Peach Bread Pudding next). Still, if I want to elevate it even further, I’ll finish homemade bread pudding with a sauce.
Adding this 4-Ingredient Maple Icing to this bread pudding with apples and cinnamon really brings it home!
Warm Apple Bread Pudding Ingredients
Any two apples will do; I usually like to use one sweet apple (here I used honey crisp) and one tart apple (granny smith).
This cinnamon apple bread pudding is a great way to use up stale bread, so go with any variety you have to use up. I usually save all those end pieces of various loaves in the freezer until I have enough to make a bread pudding!
The only breads you should avoid are ones that are heavily flavored like pumpernickel or any artisanal breads with savory flavorings like onion and garlic- you get the picture!
Some of my favorite breads for bread pudding include sourdough, brioche, challah, or any plain sandwich bread.
Classic Bread Pudding with Apples Tips and Tricks
How to Make Bread Pudding with Apples
Start by melting the butter. I do so in a Pyrex measuring cup in the microwave in 30-second intervals until its liquefied. Then, whisk together the milk, brown sugar, vanilla extract, cinnamon, and salt. Then, mix in the melted butter.
You may notice that the cold milk re-solidifies some of the butter. That’s absolutely okay. It’ll melt in the oven when you bake your bread pudding.
Whisk in the eggs. Then, set the mixture aside and cube your bread. Wash the apple, cut it around the core, and slice it thin. Add the cubed bread and apple slices to the custard you just made and use a rubber spatula to coat.
I like to keep the skins on my apple for a little color and added texture, but if you would rather peel them you can!
Transfer your mixture to your baking dish (no need to line or grease) and flatten it out with the spatula. Bake until apple slices are tender and the bread is firm. You want to take it out when it’s still slightly jiggly at the very center. It will continue to bake as it cools.
How to Store and Reheat Leftover Homemade Apple Bread Pudding
This easy baked apple dessert will last up to 5 days in the refrigerator if you store it in a sealed airtight container.
In my opinion, bread pudding is best served warm. You can easily reheat leftovers in the oven at 350°F for 10-15 minutes (baking time will vary depending on how much you’re heating, so keep an eye on it).
Otherwise, you can microwave individual servings on high for about 15-20 seconds or until warm.
You can also freeze your bread pudding for up to two months. Allow it to thaw overnight in the fridge to defrost (preferred) and heat as directed above. If you do want to reheat it straight from the freezer, just know it may be a little on the dry side.
Baked Apple Bread Pudding with Cinnamon
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 3 tablespoons unsalted butter
- 2 large eggs
- 1 ¼ cup milk (any percentage dairy or unsweetened nondairy)
- ½ cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- 10 ounces day-old or stale bread (preferably white, challah, brioche, or french, or sourdough)
- 2 large apples (I like to use one sweet, one tart)
Instructions
- Melt the butter in the microwave in 20-second intervals, stirring in between, until completely liquefied. (You can do so right in your large mixing bowl if it's microwave safe for less clean up later.) Set it aside to cool.3 tablespoons unsalted butter
- To a large mixing bowl, add the milk, sugar, vanilla, cinnamon, salt, and melted butter. Whisk to combine. Then, add the eggs and beat until smooth. *2 large eggs, 1 ¼ cup milk, ½ cup light brown sugar, 1 teaspoon vanilla extract, 1 tablespoon ground cinnamon, ¼ teaspoon salt
- Slice the bread into 1-inch cubes. Cut the apple around the core and slice it thin.10 ounces day-old or stale bread, 2 large apples
- Add the cubed bread and sliced apple to the egg mixture and fold with a rubber spatula to coat.
- Transfer to a 9×9-inch (or similar) baking pan (no need to grease or line it) and use a rubber spatula to spread it out in an even layer and bake for 45-50 minutes until set. A slightly jiggly center is preferred.
- Cool for at least 15 minutes before you slice and enjoy!
Pro Tips
- *You may notice the butter starts to re-solidify from the cold milk and eggs, giving your custard a not-so-smooth look. This is absolutely nothing to worry about. The butter will melt into the bread pudding in the oven.
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