Cinnamon Apple Bread Pudding – Cozy, Comforting, and Easy

This is the kind of dessert that makes the whole house smell like a hug. Warm cinnamon, soft baked apples, and custard-soaked bread come together in one comforting dish. It feels special but is simple enough for a weeknight.

You can bake it for brunch, bring it to a potluck, or serve it after dinner with a scoop of vanilla ice cream. Best of all, it uses pantry staples and slightly stale bread you might already have.

Print Recipe

Cinnamon Apple Bread Pudding – Cozy, Comforting, and Easy

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 8 servings

Ingredients

• Bread: 8–10 cups of day-old bread cubes (brioche, challah, or French bread)
• Apples: 3 medium firm apples (like Honeycrisp, Granny Smith, or Pink Lady)
• Eggs: 5 large
• Milk: 2 cups whole milk
• Cream: 1 cup heavy cream (or use all milk for a lighter version)
• Sugar: 2/3 cup granulated sugar
• Brown sugar: 1/3 cup, plus 2 tablespoons for topping
• Cinnamon: 2 teaspoons
• Vanilla extract: 2 teaspoons
• Butter: 3 tablespoons, melted (plus more for greasing)
• Salt: 1/2 teaspoon
• Optional add-ins: 1/2 cup raisins or chopped pecans
• Optional finish: Powdered sugar, caramel sauce, or vanilla ice cream

Instructions

• Prep the pan and oven: Heat oven to 350°F (175°C).Grease a 9x13-inch baking dish with butter.
• Cube the bread: Cut bread into 1-inch cubes. If it’s fresh, spread cubes on a sheet pan and toast 8–10 minutes to dry them slightly.
• Prep the apples: Peel (optional), core, and chop apples into small bite-size pieces. Aim for even dice so they bake uniformly.
• Make the custard: In a large bowl, whisk eggs, milk, cream, granulated sugar, 1/3 cup brown sugar, cinnamon, vanilla, and salt until smooth.
• Combine: Add bread cubes and apples to the bowl.Stir to coat thoroughly. Let sit 10–15 minutes so the bread absorbs the custard. Fold in raisins or nuts if using.
• Assemble: Pour mixture into the baking dish.Drizzle melted butter over the top. Sprinkle the remaining 2 tablespoons brown sugar evenly for a caramelized crust.
• Bake: Bake 40–50 minutes, until the center is set and a knife inserted comes out mostly clean. The top should be golden with crisp edges.
• Rest and serve: Let cool 10 minutes.Serve warm as is, or add powdered sugar, caramel sauce, or a scoop of ice cream.

What Makes This Special

This bread pudding is all about texture and warmth. The edges get golden and crisp, while the center stays soft and custardy.

Tart-sweet apples balance the richness and add a little bite. A touch of vanilla and cinnamon gives it that classic fall flavor without overpowering the fruit. It’s flexible, forgiving, and tastes even better the next day.

Shopping List

• Bread: 8–10 cups of day-old bread cubes (brioche, challah, or French bread)
• Apples: 3 medium firm apples (like Honeycrisp, Granny Smith, or Pink Lady)
• Eggs: 5 large
• Milk: 2 cups whole milk
• Cream: 1 cup heavy cream (or use all milk for a lighter version)
• Sugar: 2/3 cup granulated sugar
• Brown sugar: 1/3 cup, plus 2 tablespoons for topping
• Cinnamon: 2 teaspoons
• Vanilla extract: 2 teaspoons
• Butter: 3 tablespoons, melted (plus more for greasing)
• Salt: 1/2 teaspoon
• Optional add-ins: 1/2 cup raisins or chopped pecans
• Optional finish: Powdered sugar, caramel sauce, or vanilla ice cream

Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C).

   Grease a 9×13-inch baking dish with butter.

2. Cube the bread: Cut bread into 1-inch cubes. If it’s fresh, spread cubes on a sheet pan and toast 8–10 minutes to dry them slightly.
3. Prep the apples: Peel (optional), core, and chop apples into small bite-size pieces. Aim for even dice so they bake uniformly.
4. Make the custard: In a large bowl, whisk eggs, milk, cream, granulated sugar, 1/3 cup brown sugar, cinnamon, vanilla, and salt until smooth.
5. Combine: Add bread cubes and apples to the bowl.

   Stir to coat thoroughly. Let sit 10–15 minutes so the bread absorbs the custard. Fold in raisins or nuts if using.

6. Assemble: Pour mixture into the baking dish.

   Drizzle melted butter over the top. Sprinkle the remaining 2 tablespoons brown sugar evenly for a caramelized crust.

7. Bake: Bake 40–50 minutes, until the center is set and a knife inserted comes out mostly clean. The top should be golden with crisp edges.
8. Rest and serve: Let cool 10 minutes.

   Serve warm as is, or add powdered sugar, caramel sauce, or a scoop of ice cream.

How to Store

Cool leftovers to room temperature, then cover tightly. Refrigerate for up to 4 days. Reheat individual servings in the microwave for 30–60 seconds, or warm the whole dish in a 300°F (150°C) oven for 15–20 minutes.

For longer storage, freeze portions for up to 2 months, wrapped well. Thaw overnight in the fridge before reheating.

Health Benefits

• Apples provide fiber and antioxidants, which support digestion and overall wellness.
• Eggs add protein, helping make this dish more satisfying and balanced.
• Customizable sweetness: You can reduce sugar slightly or use more apples for natural sweetness.
• Calcium from milk and cream supports bone health. Use low-fat milk if you prefer a lighter option.

Common Mistakes to Avoid

• Using fresh, soft bread: It can turn mushy.

  Dry or lightly toasted bread holds texture better.

• Skipping the soak: Give the bread time to absorb custard; otherwise, the pudding bakes unevenly.
• Overbaking: Pull it when the center is just set. Overbaking leads to a dry, rubbery texture.
• Cutting apples too large: Big chunks take longer to soften and may stay crunchy.
• Under-seasoning: Apples need enough cinnamon and salt to bring out their flavor.

Recipe Variations

• Maple twist: Replace half the granulated sugar with pure maple syrup. Reduce milk slightly to keep the custard balanced.
• Crumble topping: Mix 3 tablespoons cold butter, 1/4 cup brown sugar, 1/3 cup flour, and a pinch of cinnamon.

  Sprinkle on top before baking.

• Bourbon vanilla: Add 1–2 tablespoons bourbon to the custard for depth and warmth.
• Gluten-free: Use a sturdy gluten-free loaf and ensure other ingredients are certified gluten-free.
• Dairy-light: Use all milk or a mix of milk and unsweetened almond milk; the texture will be slightly less rich but still delicious.

FAQ

What’s the best bread to use?

Brioche or challah are classic for their richness, but a day-old French or Italian loaf works great. The key is density and dryness so it can soak up custard without falling apart.

Do I have to peel the apples?

No. Peeled apples give a softer texture, while unpeeled add a bit of chew and color.

Choose based on your preference.

Can I make this ahead?

Yes. Assemble the pudding, cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding 5–10 minutes if needed.

How do I know it’s done?

The edges should be golden, and the center should jiggle slightly but not look liquid.

A knife inserted near the center should come out mostly clean.

Can I reduce the sugar?

Absolutely. Reduce total sugar by 2–4 tablespoons without affecting structure. Add an extra apple for sweetness if you like.

Final Thoughts

Cinnamon Apple Bread Pudding is the kind of simple baking that feels like a treat without the stress.

It’s cozy, adaptable, and welcoming to whatever bread and apples you have on hand. Serve it warm, share it with people you love, and enjoy the way it makes your kitchen smell like home.