Sometimes the simplest recipes are the most delicious. This Apple Bread Pudding is a comforting classic that will have your taste buds singing. Get ready for an intoxicating combination of flavors – sweet apples, crunchy walnuts, savory dried cranberries and a cinnamon-laced custard – all in one delectable dessert!
Apple bread pudding is a classic fall dessert that is easy to make and always a hit with family and friends. This dish is made with simple ingredients like bread, apples, eggs, and milk, and can be easily adaptable to your liking. Whether you like your bread pudding sweet or savory, there’s a recipe out there for you. And what’s not to love about a dessert that’s packed with warm, cozy flavors?
This recipe is easy to follow and results in a delicious, moist bread pudding. Plus, it’s a great way to use up any leftover bread you have!
1. Whip up a batch of this easy apple bread pudding for a cozy fall dessert that everyone will love!
2. To make this recipe even easier, start with a loaf of store-bought cinnamon raisin bread. Simply slice it into cubes and proceed with the recipe as directed.
3. For a little extra flavor, stir in a teaspoon of ground cinnamon to the pudding mixture before baking.
4. This bread pudding is best served warm, topped with a scoop of vanilla ice cream or whipped cream. Enjoy!
Conclusion & Recipe:
Apple bread pudding is a delicious and easy to make dessert. It is a great way to use up leftover bread, and the apples add a lovely sweetness and crunch. This pudding can be served warm or cold, and is sure to please everyone.
Apple Bread Pudding
- BREAD AND ADD-INS
- 1 16- ounce loaf Brioche or Challah Bread
- 3 medium Granny Smith apple slices peeled and chopped 1/4-inch
- 2/3 cup chopped walnuts
- 2/3 cup dried cranberries
- 5 large eggs
- 1 egg yolk
- 1/2 cup applesauce regular, but not unsweetened.
- 1/2 cup granulated Sugar
- 1/3 cup brown sugar packed
- 1 3/4 cups milk
- 1 3/4 cups heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 tsp EACH ground nutmeg ground ginger
- 1/4 teaspoon each ground cloves ground cardamom
- 1/4 teaspoon salt
- You can add later
- 4 Tablespoons Danish Creamery Butter cubed
- CARAMEL SAUCE
- 12 Tablespoons Danish Creamery Butter
- 3/4 cup brown sugar packed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pre-heat oven to 350°F. Slice bread into 1-inch pieces. Toast cubes in an even layer on a baking tray for 7-10 minutes, or until they are dry but not too hard/crispy.
- Lightly grease a 9x13 baking pan. Mix all the ingredients for the custard in a bowl. Set aside.
- In a separate bowl, combine the bread, nuts, and apples. Mix well and then pour the mixture into the prepared baking dish. Let the custard sit on top of the bread for a few minutes. Then, press down gently on the bread to completely submerge it. Allow the casserole to rest for 15 minutes before topping it with cubed butter.
- Bake at 350°F for 45-55 mins or until edges are set. A toothpick inserted in the center of the cake will show a few moist crumbs, but no raw/wet custard. Let cool on a rack for about 10-15 minutes before serving. Make the caramel sauce in the meantime.
- Caramel Sauce Melt butter in small saucepan over medium heat. Mix in brown sugar and heavy cream. Stir until sugar dissolves. Stir in vanilla. The caramel can be made ahead of time and reheated when you are ready to serve. However, the sauce will thicken upon standing.
- Serve warm with the desired amount of Caramel Sauce.