This Apple Pecan Bread Pudding is something special, especially when the weather starts to cool down and you’re craving something warm and comforting. It’s perfect for a weekend brunch, a holiday dessert, or even just a cozy weeknight treat.

What I really love about this recipe is how the soft, custardy bread combines with the sweet apples and crunchy pecans. It’s like a hug in a bowl!

Recipe Overview: Apple Pecan Bread Pudding

This dish is essentially a baked custard with bread, apples, and pecans mixed in.

It’s sweet, but not overly so, and has a wonderful texture contrast between the soft interior and the slightly crispy top.

Think of it as a comforting cross between French toast and apple pie.

You can serve it warm, at room temperature, or even cold. I love it with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs nicely with a drizzle of caramel sauce.

Detailed Ingredients for Apple Pecan Bread Pudding

Here’s what you’ll need to gather:

Bread: 1 loaf (about 1 pound) of challah, brioche, or French bread. Day-old bread works best because it soaks up the custard better.
Apples: 2 large apples (about 1 pound). I like to use Honeycrisp, Gala, or Fuji apples, but feel free to use your favorite.
Pecans: 1 cup, chopped. You can toast them lightly for extra flavor, if you like.
Eggs: 6 large. These create the rich, custardy base.
Milk: 2 cups. Whole milk gives the best results, but you can use 2% if that’s what you have.
Heavy Cream: 1 cup. This adds extra richness and creaminess.
Sugar: 3/4 cup, granulated. You can adjust this to your sweetness preference.
Brown Sugar: 1/4 cup, packed, light or dark.
Vanilla Extract: 2 teaspoons. Use pure vanilla extract for the best flavor.
Cinnamon: 1 teaspoon, ground.
Nutmeg: 1/4 teaspoon, ground.
Salt: 1/4 teaspoon. This helps balance the sweetness.
Butter: 2 tablespoons, unsalted, melted, for greasing the dish.

If you don’t have pecans, walnuts or almonds would be good substitutes. For the apples, you can also try pears. If you are allergic to eggs, consider using an appropriate egg substitute according to package directions.

Step-by-Step Instructions: Making Your Apple Pecan Bread Pudding

Prepare the Bread: Start by cutting the bread into 1-inch cubes. You can leave the crust on or remove it, depending on your preference. I usually leave it on for a bit of extra texture. Spread the bread cubes out on a baking sheet and let them sit out for a few hours, or even overnight, to dry out a bit. This helps them absorb the custard better without getting soggy.
Prepare the Apples: Peel, core, and dice the apples into small, bite-sized pieces, about 1/2 inch.
Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until everything is well combined and the sugar is mostly dissolved.
Combine Ingredients: Add the bread cubes, diced apples, and chopped pecans to the custard mixture. Gently stir everything together until the bread is evenly coated and the apples and pecans are well distributed.
Let it Soak: Pour the mixture into a greased 9×13 inch baking dish. I use melted butter to grease the dish, but you can also use cooking spray. Gently press down on the bread to make sure it’s submerged in the custard. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight. This allows the bread to fully absorb the custard, resulting in a more flavorful and evenly textured bread pudding.
Bake the Bread Pudding: Preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish. Bake for 45-60 minutes, or until the bread pudding is golden brown and set. The center should be slightly puffed up and a knife inserted into the center should come out clean.
Cool and Serve: Let the bread pudding cool for at least 10-15 minutes before serving. This allows it to set up a bit more and makes it easier to slice.

Variations & Tips for the Perfect Bread Pudding

Add Dried Fruit: Feel free to add 1/2 cup of raisins, dried cranberries, or chopped dried apricots along with the apples.
Spice it Up: Add a pinch of ground cloves or allspice for a warmer flavor.
Make it Ahead: You can assemble the bread pudding the night before and bake it the next day.
Storage: Leftover bread pudding can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container.
Reheating: Reheat individual portions in the microwave for 30-60 seconds, or reheat the entire dish in a preheated 350°F (175°C) oven for 15-20 minutes, or until warmed through.
Serving Ideas: Serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.

Key Details

Prep time: 20 minutes (plus soaking time)
Cook time: 45-60 minutes
Total time: 1 hour 5 minutes (plus soaking time)
Servings: 8-10
Equipment you’ll need: 9×13 inch baking dish, large bowl, whisk, baking sheet (optional).

Apple Pecan Bread Pudding

A warm and comforting Apple Pecan Bread Pudding, perfect for brunch, holidays or a cozy treat. Soft, custardy bread combines with sweet apples and crunchy pecans for a delightful dessert.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine American

Servings 8 servings

Calories 400 kcal

Ingredients

1 loaf about 1 pound challah, brioche, or French bread, day-old
2 large apples about 1 pound, such as Honeycrisp, Gala, or Fuji
1 cup pecans chopped
6 large eggs
2 cups milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 cup packed brown sugar light or dark
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter melted, for greasing

Instructions

Cut the bread into 1-inch cubes. Spread on a baking sheet and let dry for a few hours or overnight.
Peel, core, and dice the apples into 1/2 inch pieces.
In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
Add bread cubes, diced apples, and chopped pecans to the custard mixture. Stir gently to coat.
Grease a 9x13 inch baking dish with melted butter. Pour mixture into the dish, press down gently to submerge bread. Cover and refrigerate for at least 30 minutes, or overnight.
Preheat oven to 350°F (175°C). Remove plastic wrap and bake for 45-60 minutes, until golden brown and set. A knife inserted into the center should come out clean.
Let cool for 10-15 minutes before serving.