88% would make this again

Apple Bread Pudding

Q: Which apples work the best?

Use firm apples that hold shape while baking and give a contrast to the custard. Granny Smith, Honeycrisp, Pink Lady or Fuji are top picks, and mixing a tart apple with a sweeter one gives the best balance.

Q: How do I stop the pudding from being soggy or runny?

Use stale or slightly dried bread so it soaks neatly instead of turning mushy, warm the custard a little before pouring so it absorbs evenly, and give the assembled dish 15 to 30 minutes to soak before baking. Cover the dish for part of the bake and finish uncovered so the top browns without the center staying undercooked.

Q: What bread should I use and do I need to dry it first?

Rich breads like brioche or challah make a tender pudding while day old rustic bread gives a firmer texture. If the bread is fresh, spread the cubes on a tray and dry them in a low oven for about 10 minutes to remove surface moisture.

Q: What custard ratio and ingredients make it creamy but not wet?

A reliable mix is about three large eggs to roughly 300 to 350 ml of milk or a 200 ml milk plus 100 to 150 ml cream mix, plus sugar, vanilla and a pinch of salt. That gives a creamy set without excess liquid. Let the bread soak so you do not need extra custard later.

Q: Can I make it ahead and how do I store or freeze it?

Yes. You can assemble and refrigerate overnight before baking, or bake then cool and refrigerate for up to four days. For longer storage, slices freeze well wrapped tightly and thaw in the fridge overnight. Unbaked puddings can also be frozen for about a month.

Q: How long and at what temperature should I bake it for an even set?

Bake moderately at about 160 to 170 degrees Celsius 325 degrees Fahrenheit with the dish covered for the first part of the bake then uncovered until golden. Look for a gentle jiggle in the center rather than liquid; that means it is set but still creamy.

Q: What toppings and finishing touches really lift the pudding?

Simple finishes work best. A warm caramel sauce, a dusting of cinnamon sugar, a scoop of vanilla ice cream or a drizzle of custard will make it feel special. Toasted nuts or a few raisins folded into the apples add texture if you like.

Vish G

November 1, 2025

Turn left over bread into something super yummy like this Apple Bread Pudding recipe that looks so fancy! This winter dessert idea combines baked sweet and tart apples with warm fall spices that help bring everything together in one comforting bite of sweet bliss. Best served with a rich custard and vanilla ice cream.

PREP TIME

20 MIN

COOK TIME

45 MIN

SERVINGS

Ingredients

For the Bread Pudding
300–350g (about 8 cups loosely packed) brioche or challah, cut into 1-inch cubes
2–3 medium apples (such as Granny Smith, Honeycrisp or Pink Lady), peeled and diced
2 tbsp butter (for cooking apples)
2–3 tbsp light or dark brown sugar (for apples)
1 tsp ground cinnamon
Small pinch of nutmeg (optional)
Pinch of salt
3 large eggs
300–350ml whole milk or 200ml whole milk + 100–150ml double/heavy cream
60–80g (¼–⅓ cup) brown sugar (adjust to your sweetness preference)
1 tsp vanilla extract
Optional toppings
Vanilla ice cream
Warm caramel sauce

Instructions

If your bread is fresh, spread the cubes on a tray and bake at 150°C / 300°F for about 10 minutes to dry them slightly. This helps prevent a soggy pudding.
Place a large frying pan over medium heat. Add the butter, brown sugar, cinnamon and nutmeg. Stir until the sugar melts into the butter.
Add the diced apples and cook for about 4–6 minutes until lightly softened and glossy. If the apples release liquid, simply cook a bit longer to let it thicken slightly. Set aside.
Lightly grease a 9-inch baking dish. Add the dried bread cubes and evenly scatter the warm apples over the top.
In a bowl, whisk the eggs, brown sugar, milk (and cream if using), vanilla and a small pinch of salt until smooth.
Warm the custard gently in the microwave or on the stove until just slightly warm (not hot). Pour it slowly and evenly over the bread and apples.
Use the back of a spoon to lightly press the bread down so it absorbs the custard. Let the whole dish sit at room temperature for 15–30 minutes so the bread fully soaks.
Preheat the oven to 160–170°C (325°F). Cover the baking dish loosely with foil.
Bake for about 25–30 minutes covered, then remove the foil and continue baking for another 10–20 minutes, or until the top is golden and the center has a slight gentle wobble when the dish is moved.
Let it cool for at least 15 minutes before serving so it can set properly.
Serve warm on its own, or with a scoop of vanilla ice cream or a drizzle of caramel sauce.