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Best Apple Bread Pudding Recipes

Best Apple Bread Pudding Recipes

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Apple Bread Pudding Shopping Tips

All the best pumpkin recipes, tips, and techniques for cooking pumpkin.

Apple Bread Pudding Cooking Tips

All the best pumpkin recipes, tips, and techniques for cooking pumpkin.

Recipe Summary

  • 6 tablespoons unsalted butter, plus more for dish
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs
  • 8 ounces brioche, cut into 1-inch cubes (6 cups)
  • 2/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 2 teaspoons pure vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 2 Granny Smith apples, peeled, quartered, cored, and sliced crosswise in 1/4-inch thick pieces (2 cups)
  • Turbinado sugar, for sprinkling (optional)
  • Vanilla ice cream, for serving

Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter a 9-inch pie plate set aside.

In a large bowl, whisk together cream, milk, and eggs. Add brioche and gently toss to coat. Set aside at room temperature for 30 minutes to soak.

Meanwhile, melt butter in a medium saucepan over medium heat. Remove from heat and add granulated sugar, brown sugar, vanilla, spices, and salt stir until smooth and well combined. Add apples and toss to coat.

Gently fold apple mixture into the bread mixture until well combined. Spoon bread and apple mixture into prepared pie plate, then pour remaining liquid over top just to fill to the edge of the dish (you may not use all of it). Sprinkle with turbinado sugar, if desired.

Bake, covered with parchment-lined foil, for 45 minutes (with a parchment-lined baking sheet placed at the bottom of the oven to catch drips). Uncover and continue to bake until bread pudding is golden brown and set in the center, 30 to 35 minutes more. Let sit on a wire rack 10 to 20 minutes before serving with ice cream. Bread pudding is best served warm, but can be kept refrigerated, tightly covered, up to 3 days.

French Apple Bread Pudding

Serving Size 1/6 of recipe
Calories Per Serving 480
Total Fat 16g
Calories From Fat 140g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 130mg
Sodium 300mg
Carbohydrates 75g
Dietary Fiber 4g
Sugar 50g
Protein 11g
Percent Daily Value*: Vitamin A 10%, Calcium 25%, Vitamin C 8%, Iron 10%.


HEAT oven to 350ºF. Butter 9-inch square baking pan.

BEAT eggs in large bowl add sweetened condensed milk, apples, water, butter, cinnamon and vanilla. Stir in bread and raisins, if desired, moistening completely. Turn into prepared baking pan.

BAKE 50 to 55 minutes or until knife inserted near center comes out clean. Cool. Serve warm with ice cream, if desired.


Serving Size 1/6 of recipe
Calories Per Serving 480
Total Fat 16g
Calories From Fat 140g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 130mg
Sodium 300mg
Carbohydrates 75g
Dietary Fiber 4g
Sugar 50g
Protein 11g
Percent Daily Value*: Vitamin A 10%, Calcium 25%, Vitamin C 8%, Iron 10%.

Apple Pie Bread Pudding

CARAMEL APPLE PIE BREAD PUDDING! Oh my! You combined apple pie and bread pudding?! I must try this. It looks and sounds incredible! Perfect for dessert, or even breakfast!

S omehow, in the 4 years that we’ve been doing this blog, we’ve never posted a bread pudding.
I’ve had it on the calendar so many times (just wait…truffles…pumpkin…chicken…I’m not sure why it hasn’t happened, but when it does, it’ll be awesome), but it seems like it always gets bumped. Or I don’t want to make it. Or it’s too hot. Or some kind of lame excuse.
Well, no more excuses, I just wanted to share this recipe while you’re still craving apples. (You are still craving apples, and things made with apples, and bread, and pudding, and caramel….aren’t you? . . . Good. Me too.)
It starts with a bread cubes (If you can leave them out for a few hours so they get nice and dry, that’s great. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.), eggs, apples…as well as vanilla yogurt, milk, and spices.

Your kitchen is going to smell really, really good while this baby’s baking. Just warning you.
And the caramel sauce formula is a simple adaptation of similar recipes, they always seem to be called either “caramel sauce”, “brown-sugar sauce”, “butterscotch sauce” or “brown-sugar butter sauce” or some variation thereof. I think this one tastes more caramel-like than anything else, so that’s what we’re calling it here, okay? Okay.

Recipe Summary

  • 1 (14 ounce) wide loaf French bread, crust removed and bread cut into 2x1-inch cubes
  • 2 tablespoons butter
  • 2 apples - peeled, quartered, cored, sliced crosswise into 1/4-inch thick pieces
  • 1 cup muscovado or packed brown sugar, plus more for garnish
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 large eggs
  • 2 large egg yolks
  • 3 cups milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Spread bread cubes on a baking sheet and bake until crisp, about 20 minutes.

Meanwhile, melt butter in a skillet over medium heat. Saute apples until tender, 7 minutes, then transfer to prepared baking dish along with bread. Toss to combine.

Whisk together sugar, cinnamon, and salt in a large bowl. Whisk in whole eggs and yolks until well combined, then whisk in milk, cream, and vanilla. Pour mixture evenly over bread mixture. Let stand, covered, 45 minutes at room temperature.

Preheat oven to 325 degrees F (165 degrees C).

Bake pudding until bread has absorbed custard and is set, about 50 minutes.

19 Delicious Reasons to Make Bread Pudding With That Day-Old Bread In Your Pantry

Southern cooks have always been resourceful with their leftovers (when there are leftovers around, that is). There&rsquos always a jar of bacon grease in Mama&rsquos fridge, and there are countless ways to get creative with that Thanksgiving turkey the day after. You could easily make homemade croutons with that day-old bread you don&rsquot want to go bad, but Southern chefs&rsquo favorite way to repurpose it is with a bread pudding recipe. With bread pudding recipes, there are endless possibilities. You can go the sweet route or opt for savory you can use a country loaf or Challah. Bread pudding welcomes creativity.

Of course, all bread puddings start with some sort of bread, whether slightly stale French baguette or even Krispy Kreme doughnuts (we really did that), and are usually filled with some sort of custard and topped with a sweet sauce. Because we never stop coming up with fun twists on Southern classics, we have plenty of amazing takes on old-school bread pudding. If you love fall baking, try our Caramel-Pecan-Pumpkin Bread Puddings or Spiced Caramel-Apple Bread Pudding to fill your house with the delectable smells of autumn. If you want to try out a breakfast bread pudding recipe, the kids will love our Cinnamon-Pecan Breakfast Bread Pudding and your girls&rsquo brunch group will be begging for our Spinach-and-Broccoli Breakfast Bread Pudding recipe. Say goodbye to drab breakfasts for good, and never let another good loaf of bread go stale! These are the best bread pudding recipes to keep on hand, whether you want to enjoy them at dessert, breakfast, or with a savory twist.

Apple Cinnamon Bread Pudding

Bread pudding is a super tasty and homey dessert. It is hot and comforting, but special enough to serve at a holiday or fall-themed dinner party. Serve this wonderful bread pudding with the delicious apple brandy sauce or use your favorite vanilla sauce. A big scoop of vanilla ice cream is also a perfect topper to this hot bread pudding. For an elegant serving trick, sprinkle powdered sugar over the top of the bread pudding just before serving it.

This recipe uses Granny Smith apples in this pudding, but just about any good baking apple could be used in the dish. Jonathan, Fuji, Rome Beauty, and Cortland would all be good apple choices. The recipe calls for cinnamon bread. If you cannot locate cinnamon bread without the raisins, don't worry. The recipe also calls for raisins, so they are a welcome ingredient. If you are using cinnamon raisin bread, you can decide if you want to omit the additional raisins or use them. You can also use dried cranberries, for a tart twist that will pair well with the cinnamon (or cinnamon raisin) bread.

Dairy-Free Apple Bread Pudding

Warming and comforting, this dairy-free apple bread pudding is perfect for the fall and winter months and will fill your home with scents of the season. While these puddings are easy enough for a weeknight dessert, they also have a beautiful home-cooked essence that's perfect for holidays and special family dinners.

Typical bread pudding recipes use milk, half-and-half, or evaporated milk—this recipe swaps in almond milk. If you prefer other types of milk substitutes, most work equally well for baking. You can use soy milk, rice milk, or coconut milk. Be sure to choose unflavored and unsweetened varieties. Naturally, if you are eliminating dairy you won't be serving this bread pudding with ice cream and you'd need a bourbon sauce that isn't made with the usual butter.

You will have to ensure you are using dairy-free bread for this recipe. Loaves of sandwich bread often contain casein, whey, or nonfat milk powder. Look for the sandwich breads that are located in the refrigerated or frozen section of your local health food grocer, such as Ezekiel bread.

Recipe Summary

  • 2 tablespoons butter
  • 3 large apples, such as Honeycrisp (about 1 1/2 lb.), peeled and cut into 1/4- to 1/2-inch cubes
  • 3 cups heavy cream
  • 4 large eggs
  • 1 large egg yolk
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 (16-oz.) cinnamon-raisin bread loaf, cut into 3/4-inch cubes
  • 4 tablespoons turbinado sugar
  • Apple Brandy Crème Anglaise
  • Sautéed Apples

Preheat oven to 375°. Melt butter in a large nonstick skillet over medium-high heat add apples, and cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned.

Whisk together cream and next 4 ingredients in a large bowl until smooth. Stir in bread cubes let stand 5 minutes. Stir in cooked apples.

Sprinkle 2 Tbsp. turbinado sugar into a buttered 13- x 9-inch baking dish. Add bread-and-apple mixture to dish, and spread in an even layer. Sprinkle with remaining 2 Tbsp. turbinado sugar.

Bake at 375° for 40 to 45 minutes or until light golden and center is set. (Bread pudding will puff to top of dish and pull away slightly from sides as it bakes.) Cool 10 minutes. Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples.

Note: We tested with Panera Bread Cinnamon Raisin Bread. To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes reheat in a 350° oven 20 minutes.

Apple Bread Pudding

Recipe Courtesy of Pastry Chef Jessica Craig and Pastry Sous Chef Janee Humphreys, L’Artusi, New York City

Yield: One 9-by-13-inch casserole dish

2 cups whole milk
2 cups heavy cream
3/4 cup sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground clove
4 whole eggs
4 egg yolks
1 1/2 teaspoons vanilla purée (vanilla extract can be substituted)
1/4 teaspoon salt
1 brioche loaf (or challah bread), cut into cubes
2 medium Honeycrisp apples, cut into a medium-small dice
Non-stick cooking spray
Whiskey crème anglaise, for serving (recipe below)
Apple crisps, for serving

1. Preheat the oven to 350˚F.

2. Place the milk, cream and half of the sugar into a medium saucepot and heat until scalding.

3. Meanwhile, whisk the other half of the sugar and spices in a separate bowl. Add the eggs, yolks, vanilla and salt to sugar-spice mixture and whisk until well-combined.

4. Temper the egg mixture with the hot liquid—do not cook any further.

5. Place brioche cubes in a bowl, leaving enough space to toss with the bread pudding mixture. Add the apples and custard mixture, and toss all the components together to make sure the bread gets coated well.

6. Place mix into a 9-by-13-inch casserole dish coated with non-stick cooking spray. Spread the bread pudding mixture evenly in the dish. Bake in oven until the top is golden in color, 30 to 45 minutes. Remove from oven and cool before cutting.

7. To serve, ladle reserved whiskey anglaise into a bowl, and add a portion of bread pudding. Top with an apple crisp.

Apple brioche bread pudding

Dear SOS: I recently visited the Savannah Chop House in Laguna Niguel and tried their amazingly decadent apple brioche bread pudding. Will you print the recipe?


DEAR LESLIE: Wow. Thank goodness decadence is alive and well in Laguna Niguel, huh? This is really, really good (it’s the four cups of cream). When you make this at home, after caramelizing the apples, let them cool slightly before adding them to the rest of the mixture.

Heat the oven to 350 degrees. Cut the brioche into 1/4-inch cubes and place them in a large bowl.

Combine the whipping cream and vanilla bean in a small saucepan and bring to a boil.

In another bowl, whisk together 1 1/2 cups of sugar and the egg yolks until well incorporated, about 30 seconds. Pour 1/4 of the hot cream into the egg mixture, mixing immediately. Return all of the egg mixture to the milk and whisk well.

Sprinkle the brioche with 1 teaspoon cinnamon, then moisten the bread with the cream and egg yolk mixture.

Place the apples in a saucepan with the water, the remaining cinnamon and 1/2 cup sugar. Bring the mixture to a boil, reduce the heat to medium-low. Simmer, stirring frequently, until the apples are soft but hold their shape, 15 to 20 minutes. They will caramelize. Be careful not to burn them. You may have to remove the pieces that are done to a separate bowl, leaving those that are still too hard in the syrup to finish cooking. Let them cool slightly.

Fold the apples and the raisins into the brioche.

Divide the mixture among 8 (8-ounce) ramekins, topping them off with any excess liquid. Place the ramekins in a large baking dish. You may need to use 2 to fit all of the containers. Fill the dish with water so that it reaches halfway up the ramekins.

Bake until the puddings are puffed and golden brown, about 30 minutes.

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