Apple Bread Pudding

Ingredients

• 28 g (2 tablespoons)unsalted butter
• 4 mediumGranny Smith apples, peeled, cored and diced into 2.5 cm cubes
• 15 ml (1 tablespoon)lemon juice
• 4 largeeggs
• 480 ml (2 cups)half-and-half
• 10 ml (2 teaspoons)vanilla extract
• 10 ml (2 teaspoons)cinnamon
• 15 ml (1 tablespoon)allspice
• 5 g (1 teaspoon)salt
• 200 g (1 cup)sugar
• 220 g (1 cup)brown sugar
• 8 cupsbrioche bread, cubed
• to servewhipped cream or ice cream
• to servehomemade or shop-bought caramel sauce

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Butter the dish

   Grease a 33 × 23 cm (13 × 9-inch) baking dish with the butter and set it aside.

3. 3

   Coat the apples

   Toss the diced apples with the lemon juice in a medium bowl.

4. 4

   Mix the custard

   In a separate large bowl, whisk together the eggs, half-and-half, vanilla, cinnamon, allspice, salt, sugar and brown sugar. Add the brioche and fold until coated, then gently fold in the apples.

5. 5

   Chill the pudding

   Tip the bread mixture and any remaining liquid into the prepared dish and spread it evenly. Cover securely with plastic wrap and refrigerate for at least 1 hour, or up to overnight.

6. 6

   Bake and serve

   When ready to serve, take the dish from the fridge and remove the plastic wrap. Bake for 25–30 minutes, until set and golden on top. Leave to cool for at least 30 minutes, then serve with whipped cream or ice cream and a drizzle of caramel sauce.

What is apple bread pudding?

Bread pudding is a baked custard dessert with roots in the practical tradition of using up stale bread. This American version pairs brioche with tart apples, warm spices and a sweet custard.

Brioche gives the pudding a pillowy, rich texture, while Granny Smith apples bring a tangy contrast. A caramel drizzle and a cool spoonful of cream or ice cream make it especially inviting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 9g protein, 84g carbs, 17g fat.

The brioche and sugars provide most of the carbohydrates, while butter, half-and-half and brioche contribute fat; eggs and dairy supply some protein. Serve a portion with fresh fruit or alongside a lighter meal if you want a more balanced plate.

The bread and apples

Brioche: Its soft crumb readily takes up the egg custard, so fold it gently to keep some shape in the finished pudding.

Apples: Granny Smiths hold their tart character against the sugars and spiced custard. Tossing them with lemon juice helps keep their flavour bright while you prepare the rest.

Building the custard

Whisking: Combine the eggs, half-and-half, flavourings and sugars until evenly mixed before adding the bread. This helps distribute the spices and sweetness through the dish.

Coating: Fold the brioche until it is covered, then add the apples. Include the liquid left in the bowl when transferring the mixture so the bread can absorb it during chilling.

Why chilling matters

Resting time: The covered dish needs at least 1 hour in the fridge, with overnight chilling also suitable. This gives the brioche time to take on the custard rather than leaving it pooled at the bottom.

Make-ahead: Assemble and chill the pudding ahead, then bake it when you are ready to serve. Remove the plastic wrap before the dish goes into the oven.

When it is ready

Top: Look for a golden surface after 25–30 minutes in a 175°C oven. The pudding should look set rather than liquid in the centre.

Rest: Cool it for at least 30 minutes before serving. This allows the custard to settle and makes it easier to portion.

Serving the pudding

Cream: Whipped cream gives each serving a light, cool finish, while ice cream melts into the warm spices.

Caramel: Drizzle homemade or shop-bought sauce over the pudding just before serving. Add it to individual portions so everyone can choose how much they want.

Recipe notes & tips

• Cut the apples into similarly sized cubes so they are distributed evenly through the dish.
• Use a large bowl when folding the brioche and apples into the custard to avoid crushing the bread.
• Scrape all the custard mixture from the bowl into the baking dish.
• Cover the dish securely while it chills so the bread does not dry out in the fridge.
• Let the pudding cool for at least 30 minutes before cutting and serving.

Variations

• Pear swap: Replace the apples with peeled, diced pears for a milder fruit flavour.
• Nutty finish: Scatter chopped pecans over the top before baking for added crunch.
• Spice adjustment: Reduce the allspice if you prefer the cinnamon to stand out more.
• Bourbon caramel: Use bourbon caramel sauce for a richer, aromatic topping.
• Extra fruit: Add raisins to the bread mixture for little bursts of sweetness.

Common mistakes to avoid

• Skipping the lemon juice: Toss the apples with it as directed to keep their flavour bright.
• Adding the bread too late: Fold it into the custard before adding the apples so it gets evenly coated.
• Leaving out the bowl liquid: Pour any remaining custard into the dish along with the bread mixture.
• Baking with the wrap on: Remove the plastic wrap before putting the dish in the oven.
• Serving it straight from the oven: Allow at least 30 minutes of cooling so the pudding can settle.

How to store

Cover leftovers and refrigerate for up to 3 days. Reheat portions in the microwave or warm the covered baking dish in a low oven until heated through. The assembled pudding can also be frozen; thaw it in the fridge before baking.

Frequently asked questions