Apple Bread Pudding

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

by Dani Yokhna
Apple Bread Pudding. Photo by Virginia Pinkston (
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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