Apple Cinnamon Bread Pudding is a comforting and delicious dessert that combines the warm flavors of cinnamon and apple with the rich, creamy texture of bread pudding. This recipe is perfect for using up day-old bread and is a great way to enjoy the flavors of fall. Whether you’re serving it for breakfast, brunch, or dessert, this bread pudding is sure to be a hit with family and friends.
Ingredients
For the Bread Pudding:
- 6 cups cubed day-old bread (French bread or brioche works well)
- 2 large apples, peeled, cored, and chopped
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Bread and Apples
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized dish.
- Cube the Bread: Cut the day-old bread into 1-inch cubes and place them in the prepared baking dish.
- Add Apples: Peel, core, and chop the apples into small pieces. Sprinkle the chopped apples evenly over the cubed bread.
Step 2: Make the Custard
- Whisk the Wet Ingredients: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, ground cinnamon, vanilla extract, ground nutmeg, and salt until well combined.
- Add Melted Butter: Slowly whisk in the melted butter until incorporated.
Step 3: Assemble and Bake
- Pour the Custard: Pour the custard mixture over the bread and apples, ensuring all the bread pieces are soaked. Gently press down on the bread with a spatula to help it absorb the custard.
- Let it Soak: Allow the mixture to sit for about 15 minutes to ensure the bread absorbs the custard.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
Step 4: Make the Glaze
- Mix the Glaze Ingredients: In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the consistency with more milk if necessary.
Step 5: Serve
- Drizzle the Glaze: Once the bread pudding is done baking, remove it from the oven and let it cool slightly. Drizzle the glaze over the top of the warm bread pudding.
- Serve: Serve the bread pudding warm, either by itself or with a scoop of vanilla ice cream or a dollop of whipped cream.
Cooking Notes and Variations
Cooking Notes:
- Bread Choice: French bread, brioche, or challah works best for this recipe. Make sure the bread is a day or two old for the best texture.
- Apple Variety: Granny Smith, Honeycrisp, or Fuji apples are great choices for this recipe due to their firm texture and sweet-tart flavor.
Variations:
- Add Nuts: Add 1/2 cup of chopped walnuts or pecans to the bread pudding mixture for added crunch and flavor.
- Spiced Rum: For an adult twist, add 2 tablespoons of spiced rum to the custard mixture.
- Raisins or Cranberries: Mix in 1/2 cup of raisins or dried cranberries for extra sweetness and texture.
Keto and Low-Carb Version
Ingredients:
- 6 cups cubed low-carb bread
- 2 large apples (reduce to 1 for lower carbs or substitute with 1/2 cup unsweetened apple sauce)
- 4 large eggs
- 2 cups unsweetened almond milk
- 1 cup heavy cream
- 3/4 cup erythritol or another low-carb sweetener
- 1/2 cup packed brown erythritol
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Instructions:
- Prepare and Bake: Follow the same instructions as the regular version, substituting the ingredients with the low-carb alternatives.
Frequently Asked Questions (FAQs)
Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding and refrigerate it overnight. Bake it the next day, allowing a few extra minutes for baking time if it goes into the oven cold.
Q: Can I freeze bread pudding?
A: Yes, you can freeze bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Q: What can I use instead of heavy cream?
A: You can substitute half-and-half or whole milk for the heavy cream. The texture might be slightly less rich, but it will still be delicious.
Q: Can I use a different type of fruit?
A: Yes, you can substitute pears, peaches, or berries for the apples. Adjust the spices to complement the fruit you choose.
Q: How do I store leftovers?
A: Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Apple Cinnamon Bread Pudding is a delightful and comforting dessert that’s perfect for any occasion. The combination of sweet apples, warm cinnamon, and rich custard-soaked bread creates a dish that’s both satisfying and delicious. Whether you’re making the traditional version or a low-carb variation, this bread pudding is sure to be a hit. Enjoy it warm, topped with a sweet glaze, and watch it disappear in no time!
