Apple Cinnamon Bread Pudding
Warm, comforting, and perfect for fall, this apple cinnamon bread pudding blends the sweetness of cinnamon swirl bread with tender apples for a flavorful dessert. Whether you’re serving it fresh from the oven or with a drizzle of caramel sauce, it’s sure to be a family favorite!
If you’re a fan of easy to make, fall desserts, this apple cinnamon bread pudding is going to be a new favorite! The combination of store-bought cinnamon swirl bread and fresh apples brings together warm fall flavors without the fuss.
We think this apple bread pudding is great on its own but becomes truly decadent with a generous drizzle of caramel sauce. Try pairing it with a scoop of vanilla ice cream or serve it with a hot cup of coffee or tea.
Looking for other bread pudding recipes? Try our pumpkin bread pudding and bread pudding with rum sauce.
What You’ll Need
- Cinnamon Swirl Bread: This pre-flavored bread is perfect for adding cinnamon flavor without needing extra steps. For best results, use stale or day-old bread.
- Apples: Granny Smith or Honeycrisp apples are our favorite because they don’t get too soft while they bake. You can also try other varieties if preferred.
- Eggs, Milk, and Heavy Cream: These form the custard base.
- Sugars (Granulated and Brown): A mix of both sugars adds depth, with brown sugar providing a subtle caramel-like flavor.
- Spices (Cinnamon and Nutmeg): The cinnamon highlights the flavor of the bread, while nutmeg adds a warm undertone.
- Vanilla Extract and Butter: The vanilla enhances the overall flavor, while melted butter gives the pudding richness.
- Nuts (Optional): Pecans or walnuts add crunch.
- Caramel Sauce (Optional): A drizzle of my easy caramel sauce takes this dessert to the next level!
How to Make Apple Cinnamon Bread Pudding
- Prep Your Dish: Start by greasing a 9×13-inch baking dish with butter or non-stick spray.
- Combine the Bread and Apples: Place the cubed cinnamon bread, apples, and nuts (if using) into the dish. Gently toss them together.
- Make the Custard: In a blender, briefly combine the eggs, milk, heavy cream, both sugars, cinnamon, vanilla extract, and nutmeg. Be cautious when using a blender; overmixing can turn the cream into whipped cream! If you’re not using a blender, whisk everything together in a large bowl until well combined.
- Pour the Custard: Evenly pour the custard mixture over the bread and apples. Gently press the bread cubes down with a spatula to help them absorb the liquid.
- Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 30 minutes.
- Bake: Remove the plastic wrap and add aluminum foil. Bake at 350°F for 30 minutes. Then, remove the foil and continue baking for 14-17 more minutes, or until the top is golden brown and the custard is set.
- Serve: Let the bread pudding cool slightly before adding caramel sauce.
What if I can’t find cinnamon swirl bread?
No problem! You can use any slightly stale bread like challah, brioche, or even a French baguette. To mimic the cinnamon flavor, add 1-2 extra teaspoons of ground cinnamon to your custard mixture.
What’s the best way to make packaged bread stale for bread pudding?
If your bread is fresh from the package, you can either leave it out on the counter uncovered for several hours to dry it out, or lightly toast the bread cubes in a low-temperature oven (about 300°F/150°C) for 10-15 minutes. This will help the bread absorb the custard properly without getting too soggy.
Can I make this ahead of time?
Yes! You can assemble the bread pudding, cover it with foil, and store it in the refrigerator for up to 24 hours before baking. Just pop it in the oven when you’re ready.
What’s the best way to reheat bread pudding?
Reheat leftovers in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. You can also microwave individual servings for 30-60 seconds at half power until warmed through.
Storage and Freezing
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat as needed in the oven or microwave.
- Freezing: To freeze, cool the bread pudding without caramel sauce completely and wrap it tightly in plastic wrap, followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
More Dessert Recipes
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Ingredients
For the Bread Pudding:
- 1 loaf store-bought cinnamon swirl bread, cut into 1-inch cubes
- 2 medium apples, Granny Smith or Honeycrisp, peeled, cored, and diced
- ½ cup chopped pecans, or walnuts; optional
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup unsalted butter, melted and cooled
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
For the Caramel Sauce:
- 11 ounces caramel squares
- ½ cup heavy cream
Instructions
To Make the Bread Pudding:
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Add the cubed bread, apples, and nuts (if using) to the dish. Toss to combine.1 loaf store-bought cinnamon swirl bread2 medium apples½ cup chopped pecans
- In a blender or mixing bowl, combine the eggs, milk, cream, sugars, butter, cinnamon, vanilla, and nutmeg until smooth. Be careful not to over-blend if using a blender.4 large eggs2 cups whole milk1 cup heavy cream½ cup granulated sugar¼ cup light brown sugar1 teaspoon ground cinnamon1 teaspoon vanilla extract¼ teaspoon ground nutmeg¼ cup unsalted butter
- Pour the custard mixture over the bread and apples. Press the bread down gently to help it absorb the custard.
- Cover with plastic wrap, and refrigerate for at least 30 minutes.
- When ready to bake, preheat your oven to 350°F (175°C).
- Remove the plastic wrap, cover with foil, and bake for about 25-30 minutes. Remove the foil and continue baking for another 14-17 minutes until golden brown and set. A butter knife should come out clean when inserted in the center.
To Make the Caramel Sauce:
- While the bread pudding bakes, prepare the caramel sauce.11 ounces caramel squares½ cup heavy cream
- In a medium saucepan over low heat, melt the caramel squares and heavy cream, stirring constantly.
- Once smooth and fully combined, remove from heat. Drizzle over the bread pudding just before serving.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread pudding. Actual calories will vary.
- See our nutrition disclaimer.