Health meal, low carbs meals, keto meal

Apple Cinnamon Bread Pudding


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.



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


Step 1: Prepare the Bread and Apples

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized dish.
  2. Cube the Bread: Cut the day-old bread into 1-inch cubes and place them in the prepared baking dish.
  3. 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

  1. 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.
  2. Add Melted Butter: Slowly whisk in the melted butter until incorporated.

Step 3: Assemble and Bake

  1. 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.
  2. Let it Soak: Allow the mixture to sit for about 15 minutes to ensure the bread absorbs the custard.
  3. 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

  1. 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

  1. 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.
  2. 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.


  • 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


  • 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


  1. 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!