Apple Cinnamon Bread Pudding is the perfect cozy dessert that combines the warm flavors of cinnamon and nutmeg with tender apples and buttery bread. It’s a wonderful way to use up leftover bread and makes for a delightful treat any time of the year.
Bread acts as the foundation, soaking up all the delicious custard flavors. The staler the bread, the better it absorbs.
Whole milk provides a creamy base for the custard, giving the pudding its rich texture.
Eggs are crucial for setting the custard, binding the ingredients together.
Granulated sugar sweetens the dish, balancing the spices and apples.
Vanilla extract adds a warm, mellow flavor that enhances the overall taste.
Cinnamon and nutmeg are key spices that give the pudding its signature autumnal flavor.
Apples contribute freshness and a slight tartness, which complements the sweetness.
Unsalted butter adds richness and helps create a golden crust on top.
Brown sugar caramelizes during baking, giving the top a lovely, sweet crunch.
Raisins (optional) provide bursts of sweetness throughout the pudding.
This bread pudding is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For a bit of extra indulgence, drizzle some caramel sauce over the top.
Start by preheating your oven to 350°F (175°C). While that's warming up, grease a 9x13-inch baking dish with a bit of butter or non-stick spray to ensure easy removal later.
In a large bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg until the mixture is smooth and well-combined. This will be your custard base.
Fold in the bread cubes and diced apples, making sure every piece is nicely coated with the custard. This is where the bread starts soaking up all those amazing flavors.
Transfer the mixture into your prepared baking dish, spreading it out evenly. Drizzle the melted butter over the top, then sprinkle the brown sugar and raisins (if using) evenly across the surface. This will form a beautiful caramelized top.
Bake it in the preheated oven for 45-50 minutes. You'll know it's done when the pudding is golden brown and set in the center. Let it cool for about 10 minutes before diving in.
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