Apple Bread Pudding is filled with caramelized apples and raisins sandwiched between chunks of rich, custardy bread pudding. It comes together in one casserole dish and then bakes in the oven until the top is lightly crispy and golden brown with a creamy custardy interior.
Bread Pudding with Sweet Apples and Raisins
This Apple Bread Pudding recipe is everything you love about classic bread pudding but with a fruity twist. Instead of just bread soaked in a creamy egg custard, we’re adding apples cooked with sugar, so you get a bit of sweetened apple in every bite.
I’m always looking for ways to add fruit to my desserts and what better way than with caramelized skillet apples. (I love serving these with fried chicken!) They add the perfect sweetness to a rich custardy bread pudding.
While I love bread pudding made with peaches, peaches aren’t always available, but apples are! When you add fruit to homemade bread pudding you don’t even need a sauce, just a scoop of whipped cream!
The texture. That’s the magic here. Soft custard-like inside. Crisp golden edges. Pockets of tender apples that taste like they’ve been soaking up cinnamon all day. And the smell? Your whole kitchen will smell like apple pie.
I’ll admit, I’m picky about bread pudding. Too soggy? No thanks. Too dry? Forget it. But this recipe balances everything out with just the right amount of custard so it’s moist without being mushy.
When experimenting with the apples I thought the pudding would be sweet enough with just apples, but I found that it needed a little more sweetness so I added brown sugar to the bottom of the baking dish. This adds just enough sweetness to call this a dessert without being over-the-top. The brown sugar also adds a warmth to the whole dish.
A few ingredients that matter most
This is a brief list of ingredients you’ll need for this recipe. Check out the recipe card for the full list of ingredients.
- Day-old bread: This is a key ingredient. You want bread that’s a little stale because it absorbs the custard mixture without turning to mush. You can use challah bread or brioche bread, or a thicker sandwich bread works great here, but any bread you have on hand will do. If it’s soft, toast it in the oven for a few minutes.
- Apples: You can use any type of apple. I prefer sweet apples like Fuji or Gala. Honeycrisp and Granny Smith held their shape but were too tart for my taste in this recipe.
- Raisins: Raisins add chewy sweetness and a little extra texture. If you’re not a fan of raisins, you can omit them.
The Easiest Way to Make Apple Bread Pudding
Step One: Prepare the Apples
Step Two: Prepare the Bread
Step Three: Mix the Custard
Step Four: Assemble and Bake
Step Five: Serve and Enjoy
Let the bread pudding rest at room temperature before serving, it will deflate as it cools. Enjoy it on its own or with a scoop of vanilla ice crea, or whipped cream. It’s even better with homemade sweet caramel drizzle on top.
Keeping Leftovers Fresh
To store, let the bread pudding cool completely, then cover it with plastic wrap or foil. It can be kept in the refrigerator for 4-5 days. When you’re ready to reheat, simply warm up the leftovers in the oven for 5-10 minutes, microwaving will make the bread rubbery.
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Ingredients
Pudding
- 12 tablespoons butter melted and divided
- ¾ cup brown sugar
- ¾ cup white sugar
- 16 ounces day old bread cut into cubes (9 cups)
- 1 ½ cups cream
- 1 ½ cups whole milk
- 5 eggs
- 1 tablespoon vanilla
Apple mixture
- 2 tablespoons butter
- 4 cups sliced apples 2-3 medium apples
- ½ cup sugar
- 1 cup raisins
Instructions
Apples:
- In a skillet melt 2 tablespoons butter over medium heat and add thinly sliced apples. Sprinkle with a ½ cup of sugar and cook until the apples have softened, about 5-8 minutes depending on the type of apple. Set aside.
- Preheat the oven to 350º.
- Add 4 tablespoons of butter to a 9 x 13 baking dish. Evenly spread the brown sugar on top.
- Cut or tear the bread into 1 inch pieces. If not very dry, place in the oven for a few minutes to dry out.
- Whisk eggs, milk, cream, sugar, remaining melted butter, and vanilla together in a small bowl. Pour the egg mixture over the bread mixture.
- Cut the apples into smaller chunks and fold them into the bread mixture along with the raisins. Gently scoop the mixture over the brown sugar mixture in the baking dish.
- Cover with foil and bake for 60 minutes. Remove the foil and bake an additional 15 minutes until the top is golden brown and the center is no longer jiggly.
- Let cool for 15 minutes. Serve warm or at room temperature.
Notes
- For the best consistency, use dry bread to absorb the custard.
- This will deflate as it cools.
- It can be served warm or at room temperature.
- Try using a sweeter apple like Fuji or Gala rather than a tart Granny Smith.
Can I use frozen sliced apples?
I have never seen frozen apples, so I’m not sure how they would work.
The list of ingredients says 1 1/2 each milk and cream. To make the custard the directions say to add just the milk. should I add the cream as well?
Yes, both the cream and milk are added to the egg mixture. I’ve edited the recipe card to make that more clear.