Apple Bread Pudding

     Traditionally, bread pudding is made by breaking day old or stale bread into pieces, soaking it in a mixture of eggs, milk, and sugar, and then baking it in the oven. Many bread puddings feature raisins, but my husband is not a fan of them. I thought I’d experiment and add a finely diced Jonagold apple into the mixture. To give the pudding a caramel flavor, I used brown sugar instead of white. What resulted was a very comforting and delicious dessert for a cold winter day.
Pieces of Italian bread to make the base of the pudding

Diced apple in place of raisins

Whisking together the egg mixture

Allowing the bread to soak up the liquid before baking

Warm out of the oven
  • Apple Bread Pudding
  • 7 slices Italian bread
  • 3 tablespoons butter, melted
  • 1 medium apple, diced
  • 4 eggs, beaten
  • 2 cups milk
  • 3/4 cup light brown sugar
  • 1&1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

1. Preheat oven to 350 degrees. Break up the bread into small pieces and place in a 2 quart casserole dish. Add diced apples and mix together.
2. In a medium bowl, whisk together the melted butter, eggs, milk, brown sugar, vanilla, cinnamon, and salt until well mixed. Pour over bread and apples.
3. Using the whisk, press down the bread so that it soaks up the liquid. Let set on shelf for at least a half hour before baking.
4. Bake for 50 minutes to 1 hour, or until the top springs back when lightly touched. Serve warm.

A nice warm bowl of the pudding

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  1. Yum, that caramelized apple flavor sounds like a great choice for bread pudding.  Perfect dessert for this winter weather.  I hope you’ll come by and link this up to Sweets for a Saturday #3.

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