Apple Cinnamon Bread Pudding
This Apple Cinnamon Bread Pudding recipe is like a warm hug on a chilly day. It's comforting, delicious, and surprisingly easy to make! Perfect for breakfast, brunch, or dessert, this dish combines the familiar flavors of apple pie and cinnamon rolls into a delightful bread pudding.
Ingredients
- 6 cups stale bread cubed (French bread, brioche, or challah work well)
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 medium apples peeled, cored, and diced
- 1/4 cup butter melted
Instructions
- Spread the cubed bread on a baking sheet and bake in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until slightly dried out. This step helps the bread absorb the custard better. Let the bread cool slightly.
- In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. Make sure the sugar is fully dissolved into the wet mixture.
- Place the dried bread cubes in a greased 9x13 inch baking dish. Sprinkle the diced apples evenly over the bread.
- Pour the custard mixture evenly over the bread and apples. Gently press down on the bread to make sure it's fully submerged in the custard.
- Let the bread pudding sit for at least 30 minutes, or up to 1 hour, to allow the bread to soak up the custard. This step is crucial for a moist and delicious final product.
- Drizzle the melted butter evenly over the top of the bread pudding.
- Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out mostly clean.
- Let the apple cinnamon bread pudding cool for at least 15 minutes before serving. This allows it to set up a bit more and prevents it from being too soggy.