Easy Cinnamon Apple Bread Pudding Recipe (Better Than Apple Pie!)

Did you know that apple bread pudding has become remarkably quick to make and is considered the epitome of comfort food? This warm, custardy, buttery dessert tastes just like apple pie, challenging the traditional belief that you need to master pie crust to enjoy those classic fall flavors. Created as a way to utilize bread that has gone stale, women came up with the perfect dessert that’s perfect for all seasons and all occasions!

Our apple bread pudding recipe transforms simple day-old bread into a luxurious dessert that delivers all the familiar flavors of that classic fall favorite, but instead of rolling out pie crust, you just cube up some brioche or challah bread, whip up a simple custard, and let the oven do the rest. I like to say it’s apple pie’s easier, cozier cousin.

Ingredients List

Main Ingredients:

• 6 cups cubed day-old bread (approx. 300g) – hearty and durable loaves, like brioche, challah, Italian or French bread are great choices
• 2 medium apples, peeled and diced (approx. 300g) – Granny Smith, Honeycrisp, and Pink Lady are top choices because they stay firm when baked and add a bright contrast to the rich custard
• 1/2 cup granulated sugar (100g) – provides sweetness balance
• 1/4 cup brown sugar (50g) – the molasses found in brown sugar adds to the warm, autumnally flavors
• 1 tsp ground cinnamon (5g) – I love the warm, cozy flavor you get with apples and cinnamon
• 1/4 tsp ground nutmeg (1g) – enhances aromatic depth
• 2 cups milk (480ml) – A fuller-fat dairy is the way to go with this dessert, so if you’re using milk, you’ll want to stick with whole milk
• 3 large eggs (approx. 150g) – The eggs help create the custard that soaks up and softens the stale bread
• 1 tsp vanilla extract (5ml) – enhances the flavor profiles of all of the other ingredients
• 1/4 cup unsalted butter, melted (56g) – adds richness

Optional Glaze:

• 1/2 cup powdered sugar (60g)
• 1–2 tbsp milk (15-30ml)
• 1/4 tsp vanilla extract (1ml)

Substitution Options: You can easily customize your bread pudding with raisins, cranberries, chocolate, maple syrup, caramel, or nuts. You can also combine varieties—like a tart Granny Smith with a sweet Fuji—for extra depth of flavor and a more complex texture.

Timing

Preparation Time: 20 minutes
Chill Time: 10 minutes
Cook Time: 45 minutes
Total Time: 75 minutes

This recipe takes approximately 20 minutes max of prep work, which represents a significant time-saving compared to traditional apple pie preparation that typically requires 2+ hours including crust making and cooling. The 45-minute baking time is 15% faster than many traditional bread pudding recipes that require 60+ minutes.

Step-by-Step Instructions

Step 1: Prepare Your Oven and Dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter. Toasting the bread cubes in the oven before assembling is key—it dries them out just enough so they’ll absorb the custard without turning mushy.

Step 2: Combine the Foundation

In a large bowl, combine your cubed day-old bread and diced apples. Stale bread is preferable over fresh, as it holds its shape best when it’s soaked in custard. The bread-to-apple ratio creates perfect texture contrast in every bite.

Step 3: Create the Luxurious Custard

In a separate bowl, whisk together granulated sugar, brown sugar, cinnamon, nutmeg, milk, eggs, vanilla extract, and melted butter. Whisk together the custard in a large bowl. This custard mixture is what transforms ordinary ingredients into dessert magic.

Step 4: The Marriage of Flavors

Pour the wet custard mixture over the bread and apples. Stir gently to coat every piece evenly. Let the mixture sit for 10 minutes. Gently stir in the bread and apple mixture. This resting time allows the bread to absorb the custard properly.

Step 5: Transfer and Bake

Transfer the mixture to your prepared baking dish. Transfer to a buttered 9×13-inch baking dish (pour any extra custard over top) and bake until the top is puffed, golden-brown, and the pudding is set.

Step 6: Perfect the Finish

Bake for 45-50 minutes, or until golden brown and the center is set. To test, insert the blade of a paring knife into the very center of the bread pudding and see if it comes out clean when removed.

Step 7: Optional Glaze Glory

For the optional glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm bread pudding after baking for an extra touch of sweetness.

Step 8: Final Rest

Let cool for at least 5 minutes before serving. This cooling period allows the custard to fully set while maintaining that perfect warm serving temperature.

Nutritional Information

Per serving (1 slice, approximately 130g):

• Calories: 320
• Total Fat: 10g (Saturated: 6g, Unsaturated: 3g, Trans: 0g)
• Carbohydrates: 50g
• Dietary Fiber: 2g
• Sugar: 30g
• Protein: 8g
• Cholesterol: 80mg
• Sodium: 150mg

Nutritional Highlights:

• Rich in vitamins and minerals (31.8%/cal) – a good source of Potassium and Calcium. Good source of proteins (11% of DV/100g).
• While it does provide some nutrients from eggs and dairy, it can be high in sugar and calories. Yet, when made with whole grain bread and reduced sugar, it’s a delicious way to reduce food waste and enjoy a taste of tradition.

Healthier Alternatives for the Recipe

Sugar Modifications:

• Replace half the granulated sugar with unsweetened applesauce (reduces calories by 15%)
• Use coconut sugar for a lower glycemic index alternative
• Add natural sweetness with extra diced apples and reduce added sugars by 25%

Dairy Alternatives:

• Substitute the milk and cream in the custard with your preferred dairy-free alternatives like almond milk or coconut milk.
• Use Greek yogurt to replace half the milk for added protein (increases protein content by 40%)

Bread Upgrades:

• Choose whole grain or sprouted bread for increased fiber content
• While I prefer it for this recipe, you don’t have to stick with white bread.

Additional Nutrient Boosters:

• Add chopped walnuts or pecans for healthy fats and protein
• Include a tablespoon of chia seeds in the custard mixture for omega-3 fatty acids
• You can use other seasonings like ground nutmeg, ground cloves or ground ginger too!

Serving Suggestions

Classic Presentations:

• Serve this bread pudding dessert warm, with a scoop or two of ice cream or frozen yogurt with lots of drizzles of caramel sauce as the perfect topper.
• Our favorite apple bread pudding topping are Bird’s custard, a generous scoop of vanilla ice cream, caramel sauce or whipped cream.

Creative Serving Ideas:

• Pair with a dollop of cinnamon whipped cream for extra spice notes
• Serve warm, topped with a scoop of ice cream and small sprinkling of chopped nuts if desired.
• Create an elegant presentation by serving in individual ramekins with a drizzle of salted caramel
• For brunch service, pair with fresh berries and a light dusting of powdered sugar
• Add a scoop of vanilla ice cream on top and then watch your family swoon over your mouthwatering creation.

Common Mistakes to Avoid

The Soggy Pudding Problem:
A soggy pudding usually means the custard hasn’t set properly. This could be because there’s too much liquid, you used the wrong type of bread, or it didn’t bake long enough. Make sure you’re following the recipe’s measurements and baking times.

Bread Selection Errors:
The trick to keeping bread pudding from getting soggy is starting with the right bread and preparing it properly. Use a sturdy loaf like brioche or challah and cut it into cubes so the custard can soak in evenly.

Timing Mistakes:

• Don’t skip the 10-minute resting period – this allows proper custard absorption
• If you’re unsure, give it a few more minutes in the oven.
• Avoid overbaking, which can result in a dry, rubbery texture

Apple Preparation Issues:

• Don’t use apples that are too soft, as they’ll turn to mush during baking
• Cut apple pieces uniformly for even cooking distribution

Storing Tips for the Recipe

Refrigeration Guidelines:
Store any leftover bread pudding in a tightly covered container in the fridge for 3-4 days. However, it’s best if eaten within 1-2 days. Storing it separately from the sauce is best to keep it fresh.

Reheating Methods:
Cut into squares and place in a casserole dish with a little bit of separation. Cover with foil and reheat 15-20 minutes in a 325° oven. You can also reheat individual slices in the microwave for 20-30 seconds or until heated through.

Make-Ahead Strategy:
To make ahead, assemble the bread pudding (with the apple filling and custard) up to one day in advance, cover, and refrigerate; bring to room temperature before baking. If you want to get a jump on dessert, toast the bread and make the apple mixture up to a day ahead to make assembly even faster.

Freezer Storage:

• Wrap individual portions in plastic wrap and freeze for up to 3 months
• Thaw overnight in refrigerator before reheating
• The sauce can also be made four days ahead and gently rewarmed before serving.

Conclusion

This Cinnamon Apple Bread Pudding recipe transforms humble day-old bread into a restaurant-quality dessert that delivers all the comforting flavors of apple pie with half the effort. With its perfect balance of warm spices, tender apples, and creamy custard, it’s the ultimate fall comfort food.

Ready to create dessert magic? Try this recipe today and share your results in the comments below! Don’t forget to leave a review and subscribe to our blog for more comfort food recipes that bring families together. Your kitchen adventures inspire our next recipe creation!

FAQs

Q: Can I use fresh bread instead of day-old bread?
A: While day-old bread works best, you can use fresh bread by placing the cut bread cubes on a baking sheet and baking them at 350 for 10-15 minutes or until they’re dry but not toasted.

Q: What’s the best type of apples for this recipe?
A: The best apples for apple bread pudding are ones that hold their shape and offer a balance of sweet and tart flavors. Granny Smith, Honeycrisp, and Pink Lady are top choices because they stay firm when baked and add a bright contrast to the rich custard.

Q: Can I make this recipe dairy-free?
A: Yes, you can easily adapt this recipe to be dairy-free. Substitute the milk and cream in the custard with your preferred dairy-free alternatives like almond milk or coconut milk.

Q: How do I know when the bread pudding is done?
A: Cook for 3 to 3 1/2 hours until the custard has fully set. To test, insert the blade of a paring knife into the very center of the bread pudding and see if it comes out clean when removed.

Q: Can I add other ingredients to customize this recipe?
A: If you want to add raisins (or other dried fruit), cranberries, chocolate chips, or nuts, stir them in as you combine the bread and the apples. You could also add a touch of maple syrup to the sauce.

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