Apple Cinnamon Bread Pudding

A Cozy Twist on Classic Bread Pudding

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There’s something about the scent of apples, cinnamon, and vanilla baking away that just feels like fall. This Apple Cinnamon Bread Pudding is everything you love about the season—warm, comforting, and just sweet enough—with tender caramelized apples and buttery bread in every bite.

It’s easy to make, family-friendly, and perfect for using up day-old brioche or challah. Serve it for brunch with a drizzle of maple glaze or save it for dessert with a dollop of whipped cream. Either way, it’s a crowd-pleaser you’ll want on repeat all season long.

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Key Ingredient Highlights

• Brioche or Challah – These soft, buttery breads soak up the custard beautifully without getting soggy.
• Honeycrisp Apples – Crisp, tart-sweet, and ideal for baking. You can also use Granny Smith or Pink Lady.
• Cinnamon & Nutmeg – Classic fall spices that warm up the flavor profile.
• Greek Yogurt – Adds a creamy texture to the custard and a little protein boost.
• Maple Syrup – Natural sweetness that pairs perfectly with apples and cinnamon.

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Ingredients

For the bread pudding:

• 4 cups day-old brioche or challah, cubed (about 6–7 oz)
• 2 medium Honeycrisp apples, peeled and diced
• 2 tbsp butter
• 2 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 3 large eggs
• 1 ¾ cups milk (whole or 2%)
• ¼ cup Greek yogurt
• ¼ cup pure maple syrup (or brown sugar)
• 1 ½ tsp vanilla extract

Optional:

• ¼ cup chopped pecans, golden raisins, or walnuts
• 1 tbsp bourbon or dark rum for added depth

Topping:

• 1–2 tbsp turbinado sugar for crunch
• Powdered sugar, maple glaze, or whipped cream for serving

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Instructions

1. Prep the bread: If your bread is fresh, toast the cubes at 300°F for 10 minutes to dry them out. Let cool.
2. Sauté the apples: In a skillet, melt butter over medium heat. Add apples, cinnamon, nutmeg, and salt. Cook for 5–7 minutes until softened and lightly caramelized.
3. Make the custard: In a large bowl, whisk together eggs, milk, Greek yogurt, maple syrup, and vanilla.
4. Combine: Add the bread cubes, sautéed apples, and any optional mix-ins to the custard. Toss gently and let sit for 15–20 minutes so the bread can fully absorb the mixture.
5. Assemble & bake: Preheat oven to 350°F. Grease an 8×8 or similar baking dish. Pour the mixture in, sprinkle with turbinado sugar, and bake for 40–45 minutes, until the top is golden and the center is just set.
6. Serve: Let cool for 10 minutes. Dust with powdered sugar or drizzle with maple glaze before serving.

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Tips for Success

• Use rich, soft bread like brioche or challah—baguette or sandwich bread won’t give the same texture.
• Let it soak before baking so the bread can fully absorb the custard and stay tender inside.
• Make ahead: Assemble the night before and refrigerate. Bake in the morning for a fuss-free brunch.
• Serving ideas: Top with maple glaze, whipped cream, or vanilla ice cream if serving for dessert.

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FAQ

Can I make this dairy-free?
Yes! Use dairy-free milk and swap the Greek yogurt for a plant-based alternative.

How do I store leftovers?
Store covered in the fridge for up to 3 days. Reheat individual portions in the microwave or oven.

Can I freeze it?
Yes! Slice and freeze portions in an airtight container for up to 2 months. Reheat from frozen or thaw overnight.