If you love comforting desserts filled with warm spices and luscious textures, then you will adore this Apple Bread Pudding with Cinnamon Apples and Vanilla Custard Recipe. Imagine soft, fluffy brioche cubes drenched in a creamy vanilla custard, studded with tender cinnamon-spiced apples that melt in your mouth. This dish brings the cozy feelings of autumn into your kitchen, delivering a perfect harmony of sweet, creamy, and fruity flavors that everyone will ask for again and again.
Ingredients You’ll Need
With simple, everyday ingredients, this Apple Bread Pudding with Cinnamon Apples and Vanilla Custard Recipe comes together beautifully. Each element plays a special role in creating the perfect balance of flavors and textures that make this pudding sing.
- Green apples: Their tartness balances the sweetness and adds juicy texture to the pudding.
- Lemon juice: Enhances the brightness of the apples and prevents browning while mixing.
- Pure maple syrup: Adds natural sweetness and a hint of rich, earthy flavor.
- Light brown sugar: Provides deep caramel notes that complement the cinnamon perfectly.
- All-purpose flour: Helps thicken the apple filling, ensuring it’s wonderfully luscious.
- Ground cinnamon: The warm spice that defines the cozy character of the dish.
- Water: Used to gently soften apples while cooking on the stove.
- Brioche bread: Soft and buttery, it soaks up the custard for that melt-in-your-mouth texture.
- Whole milk and heavy cream: Create a rich and velvety custard base.
- Eggs: Bind the custard and bread, giving the pudding structure and silkiness.
- Granulated sugar: Sweetens the custard without overpowering the other flavors.
- Vanilla extract: Adds fragrant depth and rounds out the creaminess.
- Ground nutmeg: A hint of warmth and complexity alongside cinnamon.
- Fine sea salt: Balances sweetness and enhances every flavor.
- Unsalted butter: Melted and drizzled over the top for a golden, rich finish.
How to Make Apple Bread Pudding with Cinnamon Apples and Vanilla Custard Recipe
Step 1: Prepare the Cinnamon Apples
Start by tossing the peeled and diced apples with lemon juice to keep them fresh and bright. Mix in the flour, brown sugar, and cinnamon so each apple piece is perfectly coated, then stir in the maple syrup for that lovely natural sweetness. Cook this mixture gently over medium heat, stirring occasionally until the apples are soft and tender. Adding a splash of water as needed prevents sticking and helps create a thick, jammy filling that will soak into the bread beautifully.
Step 2: Ready the Oven and Bread
Preheat your oven to a cozy 350°F and grease a 9×13-inch baking dish to prevent sticking. Cube your brioche bread into about 1-inch pieces. If your bread is fresh rather than slightly stale, toast the cubes in the oven for about 8 to 10 minutes so they dry out just enough to absorb the custard without turning soggy. This step is crucial for that perfect bread pudding texture everyone loves.
Step 3: Whisk the Vanilla Custard
In a large mixing bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and creamy. This custard is the heart of the pudding, infusing every bite with warmth and luscious flavor. Pour the cubed brioche into this custard, gently folding it in so each piece is soaked but intact. Let it sit for 10 to 15 minutes, allowing the bread to absorb all of that creamy goodness.
Step 4: Combine and Bake
Fold your cooked cinnamon apples into the custard-coated bread, ensuring even distribution so every mouthful has that delightful apple surprise. Pour the entire mixture into your prepared baking dish and drizzle melted butter over the top to create a golden crust during baking. Bake uncovered for 45 to 50 minutes, watching as the top turns a beautiful golden brown while the custard sets to a tender, creamy consistency. Once out of the oven, give it 10 to 15 minutes to rest so the flavors meld and the custard firms up perfectly.
How to Serve Apple Bread Pudding with Cinnamon Apples and Vanilla Custard Recipe
Garnishes
This pudding is fantastic on its own, served warm and comforting. For an extra-special touch, top it with a dollop of freshly whipped cream or a scoop of vanilla ice cream that melts deliciously into the warm bread. A drizzle of caramel sauce adds a decadent sweetness that plays perfectly with the cinnamon apples. A sprinkle of toasted pecans or walnuts adds crunch and a toasty flavor to contrast the softness of the pudding.
Side Dishes
If you’re serving this at a holiday meal or special brunch, pair it with simple sides like freshly brewed coffee or a spiced chai latte to complement the warm spices. A crisp green salad with a tangy vinaigrette provides a refreshing contrast to the sweetness and richness of the bread pudding. Even a glass of dessert wine, like a late harvest Riesling, can elevate this dish into a luxurious finale.
Creative Ways to Present
For a crowd-pleaser, serve individual portions in small ramekins, topped with whipped cream and a cinnamon stick for a rustic look. Layer the bread pudding and apple filling in a clear trifle dish to show off the beautiful texture and colors. To impress guests, sprinkle powdered sugar over the top and add a few thin apple slices fanned out for an elegant garnish. These little touches make your Apple Bread Pudding with Cinnamon Apples and Vanilla Custard Recipe feel truly special.
Make Ahead and Storage
Storing Leftovers
You can store any leftover bread pudding in an airtight container in the refrigerator for up to 3 to 4 days. It tastes even better the next day as the flavors continue to meld. Just be sure to cool it completely before refrigerating to keep the texture just right.
Freezing
This Apple Bread Pudding with Cinnamon Apples and Vanilla Custard Recipe freezes beautifully. Portion it into airtight containers or cover your baking dish tightly with foil and plastic wrap. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor retention.
Reheating
Reheat leftovers gently in a 350°F oven for about 15 to 20 minutes until warmed through and the custard is soft again. You can also microwave individual portions on medium power, but be careful not to overheat as the texture might toughen. Adding a small pat of butter or a splash of cream before reheating keeps everything moist and luscious.
FAQs
Can I use a different type of bread?
Absolutely! While brioche’s buttery richness makes it ideal, you can substitute challah, French bread, or even sturdy sandwich bread. Just make sure the bread is slightly stale or toasted so it soaks the custard without falling apart.
Do I have to peel the apples?
Peeling the apples ensures a smooth texture in the pudding, but if you prefer a bit more rustic feel and extra fiber, leave the skins on. Just cut the apples into smaller pieces so they soften evenly during cooking.
Can I make this recipe dairy-free?
Yes! Swap whole milk and heavy cream for your favorite plant-based milk like oat or almond milk, and use a dairy-free butter substitute. Keep in mind the flavor and texture will be slightly different, but it will still be delicious.
How do I know when the bread pudding is done?
The top should be golden brown and the custard set but slightly soft in the middle. You can gently shake the baking dish to check for a slight wobble in the center—it should not be liquid, but a little softness is perfect for creamy pudding.
Can I add nuts or raisins to the bread pudding?
Definitely! Toasted pecans, walnuts, or raisins make fantastic additions. Fold them into the custard and bread mixture before baking for added texture and bursts of flavor.
Final Thoughts
This Apple Bread Pudding with Cinnamon Apples and Vanilla Custard Recipe is like a warm, delicious hug in dessert form, perfect for cozy nights or holiday celebrations. With its combination of tender apples, spiced custard, and buttery brioche, it’s sure to become a beloved classic in your kitchen. Give it a try and share the joy wrapped in every bite!
Print
Apple Bread Pudding with Cinnamon Apples and Vanilla Custard Recipe
This homemade apple bread pudding combines fluffy brioche bread with tender cinnamon-spiced apples baked in a warm, creamy vanilla custard. Perfect for fall, this dessert is served warm and pairs wonderfully with a scoop of ice cream and a drizzle of caramel sauce for extra indulgence.
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
Ingredients
For the Apple Filling
- 3 medium-sized green apples, peeled and diced
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (15ml) pure maple syrup
- 2 tablespoons light brown sugar
- 1 tablespoon (7.5g) all-purpose flour
- 1 teaspoon (3g) ground cinnamon
- 2 tablespoons (30ml) water
For the Bread Pudding
- 6 cups cubed brioche bread, slightly stale
- 2 cups (472ml) whole milk
- 1 cup (236ml) heavy cream
- 4 large eggs
- 3/4 cup (143g) granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons (10ml) vanilla extract
- 1 teaspoon (3g) ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 2 tablespoons (28g) unsalted butter, melted for drizzling
Instructions
- Prepare the Apple Filling: In a large mixing bowl, toss the diced apples with lemon juice to prevent browning. Add the flour, cinnamon, and brown sugar, mixing until the apples are evenly coated. Drizzle the maple syrup over the mixture and gently stir to combine.
- Cook the Apples: Heat a saucepan over medium heat and add the prepared apple mixture. Cook for 15-20 minutes, stirring occasionally, until the apples become soft. If the apples begin to stick, add 2-4 tablespoons of water as needed. Remove from heat and let cool.
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
- Prepare the Bread: Cube the brioche bread into 1-inch pieces. If the bread is fresh, toast the cubes on a baking sheet in the preheating oven for 8–10 minutes until they are slightly dried but not browned.
- Make the Custard: In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt until smooth and well combined.
- Soak the Bread: Add the cubed bread to the custard mixture and gently stir to coat all pieces. Allow it to soak for 10–15 minutes so the bread absorbs the custard.
- Combine Apples and Bread Custard: Fold the cooled apple mixture into the bread and custard mixture evenly, ensuring the apples are well distributed throughout.
- Assemble and Bake: Pour the combined mixture into the prepared baking dish. Drizzle the melted unsalted butter evenly over the top. Bake uncovered for 45–50 minutes until the top is golden brown and the center is set but still slightly soft.
- Rest and Serve: Remove the pudding from the oven and allow it to rest for 10–15 minutes to let the custard finish setting. Serve warm on its own, or topped with whipped cream, ice cream, or caramel sauce for an extra special treat.
Notes
- Using slightly stale brioche helps the bread absorb the custard better, but toasting fresh bread cubes is a good substitute.
- Adjust the amount of cinnamon and nutmeg to taste for more or less spice.
- If apples start sticking during cooking, adding a bit of water helps prevent burning without diluting flavor.
- Letting the bread soak in custard for at least 10 minutes is crucial for a moist, tender bread pudding.
- This dessert is best served warm and can be stored covered in the refrigerator for up to 3 days.
- Reheat leftovers gently in the oven or microwave to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
