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Apple Bread Pudding with Cinnamon Apples and Vanilla Custard Recipe

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4 from 2 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine Apples and Bread Custard: Fold the cooled apple mixture into the bread and custard mixture evenly, ensuring the apples are well distributed throughout.
  8. 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.
  9. 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.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/apple-bread-pudding-with-cinnamon-apples-and-vanilla-custard-recipe/