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Apple Bread Pudding Recipe

Megan
Apple bread pudding is a decadent breakfast or dessert dish made with day old bread and spiced apples soaked in a creamy apple cider custard. Once baked this bread and apple pudding can be topped with salted caramel sauce, creamy vanilla sauce or powdered sugar.
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Prep Time 1 hour
Cook Time 45 minutes
Soaking and Cooling Time 1 hour
Total Time 2 hours 45 minutes
Course Breakfast, Dessert, Holiday
Cuisine American
Servings 12 servings

Equipment

  • 1 small sauce pan (to reduce the apple cider)
  • 1 medium pan (to cook the apple filling)
  • 1 knife and vegetable peeler
  • 1 9 x 13 inch (23 x 33 cm) baking dish

Ingredients
  

Spiced Apple Filling

  • 4 cups diced apples
  • ½ cup (100 g) light brown sugar
  • 4 tablespoons (57 g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Apple Bread Pudding

  • 1 pound (454 g) buttery bread, cubed
  • 4 large eggs, room temperature
  • 1 cup (240 ml) reduced apple cider
  • 2 cups (480 ml) milk, room temperature
  • ½ cup (120 ml) heavy cream, room temperature
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg

Instructions
 

  • Pour the 2 cups (480 ml) of apple cider into a sauce pan or small pot. Cook the cider over high heat for about 15 - 20 minutes or until the cider has reduced down to 1 cup (240 ml). Cool the cider to room temperature before using in the recipe. This takes about 30 minutes at room temperature. Alternatively, reduce the cider the day before and warm slightly before using in the recipe.
  • While the cider cooks and reduces down, make the cooked spiced apples. Peel, core and dice about 3 medium apples into ½ inch cubes to measure about 4 cups total of diced apples. 
    Place the prepared apples, sugar, butter, vanilla and ground cinnamon into a medium or large sauce pan. Gently mix to ensure the apples are fully coated. Cook the apples over medium heat for about 10 minutes or until the apples start to become soft and the sugar has fully melted. The apples should resemble a thin apple pie filling in consistency. Cool the apples to warm. This take about 30 minutes at room temperature.
    4 cups diced apples, ½ cup (100 g) light brown sugar, 4 tablespoons (57 g) unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon , ¼ teaspoon salt
  • Pour a tablespoon (15 ml) of melted butter into the bottom of a 9x13 oven safe casserole dish. Slice day old and stale bread into 1 inch cubes.
    1 pound (454 g) buttery bread, cubed
  • In a large mixing bowl, whisk the eggs until lightly beaten. Whisk in the cooled reduced apple cider, milk, heavy cream, sugar, vanilla extract, salt and the ground spices until well combined.
    Pour the spiced cider custard mixture over the cubed bread. Top the custard and bread with the cooled cooked apples. Reserve about ½ cup of cooked apples for topping right before baking (optional). Gently mix the bread and apples into the spiced custard. Allow the bread pudding mixture to rest and soak in the apple cider custard while the oven preheats.
    4 large eggs, room temperature, 1 cup (240 ml) reduced apple cider, 2 cups (480 ml) milk, room temperature, ½ cup (120 ml) heavy cream, room temperature, ½ cup (100 g) granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon , ½ teaspoon nutmeg
  • Pre-heat the oven to 350 F (177 C). After the oven has pre-heated for about 30 minutes top the apple bread pudding with the remaining cooked apples and transfer the bread pudding into the oven. 
    Bake the bread pudding  for 45 - 60 minutes. The center should be puffed up as high as the sides. A toothpick inserted into the center should come out with a few moist crumbs.
  • Once the bread apple pudding has finished baking, cool the dish for 10 - 15 minutes before serving.
    Right before serving, top the bread pudding caramel sauce and ice cream, vanilla sauce or simply dust with powdered sugar and serve with freshly whipped cream on the side.

Notes

Store: Fully cool the baked apple bread pudding. Cover the dish with plastic wrap or store in an airtight container in the fridge for up to 5 days.
Tips:
  • If the bread isn’t stale enough, toast the slices of bread in a toaster oven or bake in a 350 F oven for about 10 - 15 minutes or until the bread is dried out. 
  • Prepare the reduced apple cider and cooked apples up to 1 - 2 days before assembling the apple bread pudding. Store the reduce cider and cooked apples in seperate, airtight containers in the fridge. 
  • Top the warm bread pudding with your favorite toppings. Although this dish tastes amazing without toppings, I love topping my apple bread pudding with homemade or store bought caramel sauce and vanilla ice cream or vanilla sauce. If you prefer, simply dust the top with powdered sugar and serve with freshly whipped cream.
 
Keyword Apple and Bread Pudding, Apple Bread Pudding, Apple Bread Pudding Recipe, Bread Pudding with Apples
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