Go Back

Cinnamon Apple Bread Pudding – Cozy, Comforting, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

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

Method
 

  1. Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9x13-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.