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.
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.