Easy Cinnamon Apple Bread Pudding: Irresistible Fall Treat!!

Warm from the oven, this Cinnamon Apple Bread Pudding arrives with a caramelized crust, soft, steaming pockets of custard, and the comforting perfume of cinnamon and baked apples that fills the kitchen like a gentle embrace. Each spoonful is a textural conversation — crisp edges give way to pillowy custard and tender apple slices, while a whisper of vanilla and browned butter rounds the flavor into something wholly nostalgic. As you prepare it, youll feel that slow, satisfying rhythm of home baking: chopping apples, tearing bread, whisking custard — simple motions that culminate in a dessert that looks rustic, smells intoxicating, and tastes like a memory being made.

Why You’ll Love This Cinnamon Apple Bread Pudding:

This version of bread pudding balances crisp and cream, sweetness and spice, and the bright, tart personality of fresh apples against a lusciously rich custard. It manages to be elegant enough for a holiday table yet forgiving enough for a cozy weeknight treat. The browned top offers a satisfying contrast to the tender interior, and the cinnamon and nutmeg weave warmth into every bite without overpowering the natural apple brightness. It’s versatile — serve it plain, with a drizzle of caramel, or a scoop of vanilla ice cream for an indulgent finish. Above all, it is a comforting crowd-pleaser that transforms simple pantry staples into something heartening and celebratory.

Ingredients for This Cinnamon Apple Bread Pudding:

Step-by-Step Instructions for Cinnamon Apple Bread Pudding:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter, ensuring the edges are well coated so the pudding releases easily after baking. Preheating is essential for an even rise and golden top.
2. Cube the bread into roughly 1-inch pieces and spread them on a tray to dry slightly if the bread is very fresh; day-old or lightly stale bread soaks custard without collapsing into mush. The surface should feel dry to the touch but still pliable.
3. Peel, core, and slice the apples into thin wedges. In a skillet over medium heat, melt 2 tablespoons butter and add the apple slices with 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Sauté until they begin to soften and caramelize, about 5–7 minutes; they should still hold their shape with glossy, browned edges.
4. Transfer the bread cubes to the prepared baking dish and scatter the warm apples evenly among the bread, tucking some slices into pockets to create a swirl of fruit throughout. Sprinkle optional raisins or pecans if using, to introduce textural contrast.
5. In a large bowl, whisk together the eggs, remaining brown sugar and granulated sugar, whole milk, heavy cream, vanilla, remaining cinnamon, nutmeg, lemon zest (if using), and a pinch of salt until smooth and slightly frothy. If using maple syrup or bourbon, whisk it in now for depth.
6. Pour the custard slowly and evenly over the bread and apples, pressing gently with a spatula so the bread begins to absorb the liquid. You should see the custard sink into the crevices; this gentle pressing ensures full saturation without compacting the bread.
7. Allow the dish to rest for 20–30 minutes at room temperature so the bread fully soaks up the custard. This pause is where the texture is decided: a longer soak yields a creamier center, while a shorter soak leaves more distinct bread pockets.
8. Before baking, sprinkle the top with a light dusting of turbinado sugar or an extra pinch of cinnamon for a caramelized finish. Place the dish on a baking sheet to catch any drips, and bake in the preheated oven for 40–50 minutes, rotating halfway through for even browning.
9. Check for doneness by inserting a knife or thermometer into the center — the custard should be set and the internal temperature should read about 165°F (74°C). The surface should be golden-brown and slightly crackled while the interior remains moist and custardy.
10. Remove from the oven and let the pudding rest for 10–15 minutes; this gentle cooling allows the custard to finish setting and makes slicing neater. Serve warm with a drizzle of caramel sauce, a dusting of powdered sugar, or a scoop of vanilla ice cream for contrast between hot and cold.

How Long to Cook:

Bake at 350°F (175°C) for approximately 40–50 minutes. The exact time depends on the depth of your dish and the moisture of your bread and apples. A shallow 9x13 pan will generally finish closer to 40 minutes; deeper dishes may require up to 55 minutes. Use an instant-read thermometer inserted into the center: aim for around 165°F (74°C) for a fully set, safe-to-eat custard that remains tender.

If the top browns too quickly before the center is set, tent loosely with foil for the remaining baking time. Let the pudding rest 10–15 minutes after baking to allow the custard to stabilize; slices will hold their shape better and flavors will deepen during this short rest.

Tips for Perfect Results:

• Use day-old bread: Slightly stale bread absorbs custard evenly and avoids a gummy texture.
• Sauté the apples: Browning them first concentrates their flavor and prevents them from releasing too much water into the pudding.
• Don’t overpack the dish: Leave some airspace so the custard can circulate and set properly.
• Let it rest before baking: A 20–30 minute soak improves custard penetration and results in a uniformly creamy interior.
• Check the center temperature: 165°F (74°C) ensures a safe and perfectly set custard without drying it out.
• For a crispier top, finish briefly under the broiler for 1–2 minutes while watching closely to avoid burning.

Options for Substitutions:

• For dairy-free: Replace whole milk and heavy cream with full-fat coconut milk or a blend of almond milk and coconut cream for richness. Reduce any added sugar slightly if using sweetened plant milks.
• For lower fat: Use 2 cups reduced-fat milk and 1 cup half-and-half instead of heavy cream, or replace one cup of milk with plain Greek yogurt whisked smooth into the custard for tang and protein.
• Egg alternatives: For an egg-free version, use a commercial egg replacer according to package instructions or a blend of silken tofu and a tablespoon of cornstarch per egg to help set the custard (texture will be slightly different).
• Bread swaps: Sturdy, slightly enriched breads like challah, brioche, or even croissants yield the best texture; for a whole-grain note, use a sturdy sourdough or country loaf but expect denser results.
• Apple varieties: Tart Granny Smith hold shape well; Honeycrisp, Pink Lady, or Fuji provide more sweetness and a juicier bite. Mix varieties for complex flavor.
• Spice variations: Swap cinnamon for pumpkin pie spice, cardamom, or a pinch of ground clove for a different aromatic profile.

Watch Out for These Mistakes:

One common error is using very fresh bread without drying it first; it soaks too quickly and can collapse into a soggy mass. Conversely, leaving bread out too long until rock-hard will prevent adequate custard absorption. Another pitfall is overbaking — a dry, crumbly interior signals that the oven ran too hot or the custard overset. Underbaking leaves the center runny; rely on an instant-read thermometer rather than timing alone. Finally, skipping the apple sauté step can result in pale, unevenly textured fruit that releases excess water into the pudding, diluting flavor and altering texture.

Estimated Nutrition:

The following is an approximate nutrition estimate per serving, based on 8 servings.

• Calories: ~420 kcal
• Protein: ~8 g
• Carbohydrates: ~56 g (Sugars ~28 g)
• Fat: ~18 g (Saturated fat ~9 g)
• Fiber: ~3 g
• Sodium: ~350 mg

These values will vary depending on the type of bread, choice of milk or cream, and optional add-ins like nuts or caramel. Consider lighter dairy choices or portion sizes if you are monitoring calorie intake.

Frequently Asked Questions:

Can I make this pudding ahead of time?

Yes. You can assemble the pudding, cover it, and refrigerate for up to 24 hours before baking. Allow it to sit at room temperature for 20–30 minutes before placing it in the oven to ensure even baking.

How do I reheat leftovers without drying them out?

Reheat individual portions in the microwave for 30–60 seconds, covered with a damp paper towel to retain moisture, or warm a whole pan at 325°F (160°C) for 15–25 minutes, tented with foil to prevent excessive browning.

Can I freeze bread pudding?

Yes, once fully cooled, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 325°F (160°C) until warm throughout. Texture may soften slightly after freezing.

What’s the best way to serve it?

Serve warm with a drizzle of caramel or maple syrup, a dusting of powdered sugar, or a scoop of vanilla ice cream for contrast. A spoonful of mascarpone or crème fraîche also adds a lovely tangy richness.

Conclusion:

Cinnamon Apple Bread Pudding is more than a dessert; it is the kind of dish that gathers people close, invites conversation, and carries the warmth of the kitchen into the heart of an evening. With its fragrant cinnamon, tender apples, and custardy interior framed by a golden top, it is reliably comforting and unexpectedly elegant. Whether you prepare it for a holiday table or a quiet Sunday, the process of making it — from peeling apples to watching the custard set — is slow, generous, and deeply satisfying. Enjoy the ritual of tasting and sharing, and remember that a well-loved recipe is as much about the moments it creates as the flavors on the plate.