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Apple Bread Pudding

A dessert that’s been enjoyed for generations, bread pudding gets an autumn makeover in this recipe.

by Heidi StrawnAugust 3, 2012

Apple Bread Pudding. Photo by Virginia Pinkston (HobbyFarms.com)
Photo by Virginia Pinkston

Yield: 8 servings


  • 1 large apple, preferably McIntosh, Cortland or Macoun
  • 2 cups stale bread (such as white, French, oatmeal or whole-grain), cut into 1-inch cubes
  • 1/4 cup packed light-brown sugar
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 2¼ cups milk
  • 2 eggs, slightly beaten
  • 1/2 cup raisins (optional)
  • light cream, whipped cream or ice cream to garnish

Preheat oven to 350 degrees F.

Peel apple and cut into 2-inch slices. Place apple slices and bread cubes in the bottom of an 8- by 8-inch baking dish.

Combine brown sugar, cinnamon and salt, and sprinkle over apple-bread mixture.

Whisk together milk, eggs and vanilla, and pour over apple-bread mixture.

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Place baking dish in larger, shallow pan on middle oven rack, and pour 1 inch hot water into outer pan.

Bake 45 minutes or until knife inserted just off-center comes out clean. Serve warm with light cream, whipped cream or ice cream.


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