Baked Apple Cinnamon Bread Pudding

This bread pudding layers cubed bread and thin apple slices, then soaks the whole thing in a cinnamon spiced custard before baking until the top turns golden and slightly crisp.

Unlike a smooth custard dessert, the bread keeps its texture in places, so the finished dish has soft, custard soaked centers next to crisper, caramelized edges where the bread and apples poke up above the liquid.

Cinnamon and a touch of nutmeg run through both the custard and a sprinkle over the top, so the spice shows up in every layer rather than sitting only on the surface.

Ingredients

• 8 cups cubed day old bread, such as brioche or French bread
• 2 large apples, cored and thinly sliced
• 4 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar, plus more for topping
• 1 tablespoon ground cinnamon, divided
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons butter, melted, plus more for the dish

Why You’ll Love This Baked Cinnamon Apple Bread Pudding

• Day old bread that might otherwise go to waste turns into the base of a full dessert or breakfast dish.
• Layering apple slices throughout means every serving gets some fruit, not just a few pieces scattered on top.
• It’s a make ahead friendly dish, since the bread can soak in the custard overnight before baking.
• The mix of soft, custardy bread and crisper, caramelized edges gives more textural variety than a smooth pudding would.
• It works equally well as a dessert with a scoop of ice cream or as a sweet baked breakfast on its own.

Ingredient Notes

Day old bread absorbs the custard without turning to mush the way fresh, soft bread can. If your bread is fresh, cube it and leave it out uncovered for a few hours, or toast the cubes lightly in a low oven, to dry it out a bit before using.

Firm apples like Honeycrisp or Granny Smith hold their shape better through baking than a softer variety like McIntosh, which tends to break down into more of a sauce. Slice them thin so they cook through in the same time the custard needs to set.

Whole milk and heavy cream together give the custard enough richness to soak into the bread fully, while still setting up firm enough to slice. Using only milk will work, but the finished texture will be noticeably lighter and less rich.

Ground cinnamon is used in two places here: mixed into the custard itself and sprinkled over the top before baking. Splitting it this way means the spice comes through in every bite of custard as well as in the slightly toasted, spiced crust that forms on top.

Brown sugar brings a deeper, slightly molasses tinged sweetness than white sugar would, which pairs well with both the apples and the toasted bread. A light or dark brown sugar both work, though dark brown sugar will give a slightly stronger flavor.

How to Make Baked Cinnamon Apple Bread Pudding

Grease a 9-by-13-inch baking dish with butter. Add the cubed bread to the dish and tuck the apple slices throughout, distributing them evenly rather than piling them all in one spot.

In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, half of the cinnamon, the nutmeg, vanilla extract, and salt until fully combined. Pour this custard evenly over the bread and apples, pressing down gently with a spatula so the bread cubes near the top get soaked too.

Let the dish sit for at least 20 minutes, or cover and refrigerate for up to overnight, so the bread has time to absorb the custard fully before baking. This resting time is what keeps the finished dish from tasting dry in the center.

Preheat the oven to 350°F. Drizzle the melted butter over the top of the soaked bread, then sprinkle with the remaining cinnamon and a little extra brown sugar for a caramelized finish.

Bake for 40 to 45 minutes, until the top is deeply golden and a knife inserted into the center comes out mostly clean, with just a little moist custard clinging to it. If the top browns too quickly before the center sets, loosely tent the dish with foil for the last 10 to 15 minutes.

Let the bread pudding rest for about 10 minutes before serving, which gives the custard a chance to firm up slightly and makes it easier to cut into clean squares.

Serve warm on its own, or with a scoop of vanilla ice cream or a drizzle of cream for something closer to dessert.

Tips for Success

• Use bread that’s a day or two old, or dry fresh bread out slightly, so it soaks up the custard without turning mushy.
• Slice the apples thin so they cook through fully in the same time the custard sets.
• Let the assembled dish rest before baking, ideally overnight, so the bread absorbs the custard all the way through.
• Tent the dish with foil if the top is browning faster than the center is setting.
• Let the finished dish rest for a few minutes before cutting, since it firms up as it cools and slices more cleanly.

Storage

Store leftover bread pudding covered in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish covered in a 300°F oven until heated through.

This dish also freezes reasonably well once fully baked and cooled. Wrap tightly and freeze for up to 2 months, then thaw overnight in the fridge before reheating.

FAQ

Can I make this ahead of time?

Yes. Assemble everything up to the point of baking, cover, and refrigerate overnight. Add the butter, cinnamon, and sugar topping right before it goes into the oven.

What bread works best for this?

A sturdy bread like brioche, challah, or a French loaf holds up best, since they’re rich enough to soak up plenty of custard without falling apart completely.

Can I use a different fruit instead of apples?

Yes. Pears work with a very similar method, and a mix of apples and pears together is also a good option if you want to combine the two.

Why is my bread pudding soggy in the middle?

This usually means either the bread wasn’t dry enough to begin with, or the dish needed a bit more time in the oven. Check the center with a knife, and if it’s still very wet, give it another 5 to 10 minutes, tenting with foil if the top is already dark enough.