This cozy apple bread pudding is my go-to dessert when apple season rolls around. It’s packed with tender apple slices, soft cubes of bread, and just the right amount of sweetness from brown sugar and raisins. Everything bakes together in a simple custard made with milk—no cream needed. I love how easy it is to throw together and how comforting every bite tastes, especially when served warm with a drizzle of cream or a scoop of vanilla ice cream.
Why You’ll Love This Recipe
I keep coming back to this apple bread pudding because it’s easy, satisfying, and made with ingredients I usually have on hand. I like that it doesn’t rely on heavy cream to get that rich, custardy texture. It’s adaptable, too—I can leave out the raisins, switch up the spices, or even splash in a bit of bourbon for a twist. Whether I serve it fresh from the oven or reheat leftovers, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups cubed day-old bread
2 tablespoons butter (for sautéing apples)
2 cups baking apples, peeled and sliced (I used Cortland)
1/4 cup raisins (optional)
1 3/4 cups milk (2% or 3%)
3/4 cup light brown sugar
2 tablespoons butter (for milk mixture)
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
I preheat the oven to 350°F (not fan-assisted).
I add the cubed bread to a large bowl and set it aside.
In a cast iron skillet (or any skillet), I melt 2 tablespoons of butter over medium heat, then add the sliced apples and raisins. I sauté them for about 3–5 minutes until slightly softened, then pour them over the bread in the bowl.
Using the same skillet, I combine 1 3/4 cups milk, 3/4 cup brown sugar, and 2 tablespoons butter. I warm it over medium heat until the butter is melted.
I pour the warm milk mixture over the bread and apples, stirring everything together gently.
In a separate bowl or measuring cup, I whisk 2 eggs with 1 teaspoon cinnamon and 1 teaspoon vanilla extract. I pour this over the bread mixture and stir until everything is evenly combined.
I spoon the mixture into the same cast iron skillet or a 7×11-inch (or 9×9-inch) baking dish.
I bake it in the preheated oven for 40–50 minutes, until it’s golden on top and the apples are tender.
I let it rest for 5 minutes before serving. When making it ahead, I let it cool completely, cover, and refrigerate.
Servings and timing
This recipe yields 8 servings. It takes about 15 minutes to prep and 40–50 minutes to bake, so the total time is approximately 55 minutes from start to finish.
Variations
I sometimes add a splash of rum, bourbon, or whiskey to the milk mixture for added flavor. If I don’t have raisins, I use dried cranberries or leave them out entirely. Around the holidays, I’ve used panettone instead of regular bread, which adds a sweet and festive touch. Swapping white bread with brioche or challah also gives it a richer texture.
Storage/Reheating
I store any leftover bread pudding in the fridge, covered, for up to 2 days. To reheat, I either microwave individual servings or place the entire dish in a 350°F oven, loosely covered with foil, and warm it for 10–15 minutes. When I freeze it, I wrap portions tightly and store them for up to 3 months. To reheat from frozen, I thaw it overnight in the fridge and warm it in the oven.
FAQs
What type of apples should I use?
I go for baking apples that hold their shape—Cortland, Granny Smith, Honeycrisp, or Pink Lady work really well for this.
Can I make this recipe without raisins?
Yes, I leave them out when I want a smoother texture or when someone in my family isn’t a fan of dried fruit.
What kind of bread works best?
I use day-old white or French bread. When I want a more indulgent pudding, I go with brioche or challah.
Can I prepare this in advance?
Yes, I often make it a day ahead and keep it in the fridge. It reheats nicely in the oven when I’m ready to serve.
Do I have to use a cast iron skillet?
Not at all. I like using it because I can cook and bake in one pan, but any oven-safe baking dish works just as well.
Conclusion
This apple bread pudding is everything I love about fall in one simple dish—warm, sweet, and full of seasonal flavor. It’s a practical recipe I can make with pantry staples and a few apples, and it always turns out comforting and delicious. Whether I serve it fresh from the oven or reheated the next day, it never disappoints.
A cozy apple bread pudding featuring tender apples, soft cubes of bread, and a lightly sweet custard—perfect for fall when served warm with cream or a scoop of ice cream.
Ingredients
4 cups cubed day‑old bread
2 tablespoons butter (for sautéing apples)
2 cups baking apples, peeled and sliced (e.g., Cortland)
¼ cup raisins (optional)
1 ¾ cups milk (2% or 3%)
¾ cup light brown sugar
2 tablespoons butter (for milk mixture)
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (about 175°C). Grease or prepare a 7×11‑inch or 9×9‑inch baking dish (or use a cast iron skillet).
Cube the day‑old bread and place it in a large mixing bowl.
In a skillet over medium heat, melt 2 tablespoons butter. Add the sliced apples and raisins, and sauté for about 3–5 minutes until the apples are slightly softened. Pour the apple‑raisin mixture over the bread cubes.
In the same skillet (or in a saucepan), combine the milk, light brown sugar, and 2 tablespoons of butter. Warm the mixture over medium heat until the butter melts and the sugar dissolves.
In a separate bowl, whisk together the eggs, cinnamon, and vanilla extract. Pour this egg mixture into the warm milk‑sugar‑butter mixture, stirring to combine.
Pour the combined custard mixture over the bread and apples. Gently stir to ensure most of the bread is moistened. Transfer everything into the prepared baking dish.
Bake for 40–50 minutes, until the top is golden and the apples are tender—insert a knife and it should come out mostly clean around the center.
Let the bread pudding rest for about 5 minutes before serving. Serve warm, optionally with a drizzle of cream or a scoop of vanilla ice cream.
Notes
Use a tart baking apple variety (e.g., Granny Smith, Pink Lady, Cortland) so the apple flavor holds up well through baking.
If you don’t have raisins, you can use dried cranberries or omit them entirely.
For extra richness, you can swap part of the milk with heavy cream or use half‑and‑half.
If the bread isn’t day‑old, you can dry it out by baking the cubes briefly at 300°F for about 10 minutes.
This pudding freezes well—once cooled, wrap in plastic and foil, freeze up to 3 months; thaw and reheat.
