Bread pudding is essentially the casserole version of French toast, so it makes a fun, decadent breakfast. It pairs well with a cup of coffee or black tea and is sure to turn heads at a brunch. Since this recipe yields 10 or more servings, it’s also an easy dessert for a large dinner party. Apple bread pudding is the perfect way to use up stale bread or extra fruit from fall apple picking. An added bonus: it fills your kitchen with the delightful scent of warm cinnamon and apples!
The Best Apples For This Recipe
Use a firm, crisp apple variety for this recipe. Granny Smith, Honeycrisp, Fuji, and Gala are all good options. Avoid softer varieties like Macintosh and Macoun, as they will become mushy during the cooking process.
Tips and Tricks
Apple bread pudding comes together easily, and these tips will ensure you get the best possible result:
This recipe works best if you use stale bread which readily soaks up the sweetened milk and egg mixture. Beat the eggs before mixing them with the milk in order to ensure that the batter is evenly combined. Let the bread soak in the milk mixture before putting it in the oven for the best results. Once you assemble the bread pudding, I recommend you let it sit at room temperature for 15 minutes before baking.
Make It Ahead
This recipe is great for prepping ahead of time. You can assemble the bread pudding completely, cover the casserole dish with plastic wrap, and place it in the refrigerator overnight. Make the sauce and store it separately in the refrigerator. When you are ready to bake, take the casserole out of the fridge, remove the plastic, and bake for 45 minutes. Reheat the sauce in a saucepan over medium heat for 3 to 4 minutes.
How to Store Leftovers
Leftover bread pudding can be stored in an airtight container at room temperature for up to 4 days. Reheat it in the oven at 350°F for 10 minutes, or in the microwave for 1 minute. Store the sauce separately in an airtight container in the fridge. Reheat in a saucepan over medium heat for 3 to 4 minutes or in the microwave for 30-second increments until warm and melted.
Use Up Your Stale Bread
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1 pound brioche or challah bread, cut into 1-inch cubes 3 large apples, peeled and chopped into 1/2-inch pieces 1/2 cup light brown sugar 4 tablespoons unsalted butter 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon salt 2 1/2 cups whole milk 4 large eggs 1/2 cup sugar
For the bourbon sauce
1 cup light brown sugar 1/2 cup unsalted butter 1/4 cup heavy cream 3 tablespoons bourbon
Add the bread cubes to the prepared casserole dish. Pour the apple filling on top. Using a large spoon or rubber spatula, toss the bread chunks and apple filling together until evenly distributed. Pour the egg and milk mixture on top. Let sit at room temperature for 15 minutes before baking so that the bread can soak up most of the liquid. Add the heavy cream and continue to stir the mixture over heat for 1 to 2 minutes. Stir in the bourbon and let the sauce simmer for 1 minute. Remove from heat. As the sauce cools, mix it every 1 to 2 minutes to prevent the butter from separating. Pour the sauce over the bread pudding and serve warm. Love the recipe? Leave us stars below!
