19 Irresistible Apple Bread Pudding Delights

Kick off autumn with these 19 irresistible apple bread pudding delights! As the crisp air settles in, nothing beats the warm, comforting aroma of cinnamon-spiced apples and soft, custardy bread baking in your oven. Whether you’re craving a cozy weekend treat or planning a festive gathering, these recipes will transform simple ingredients into extraordinary desserts. Get ready to fall in love with apple season all over again—let’s dive in!

Classic Cinnamon Apple Bread Pudding

Softly spiced and wonderfully comforting, this cinnamon apple bread pudding transforms humble ingredients into an elegant dessert that fills your kitchen with the most inviting aromas. Slices of tender apple and day-old bread soak in a rich custard, baking up into a golden-brown treat that’s perfect for cozy autumn evenings or holiday gatherings.

Ingredients

• About 6 cups of day-old bread cubes, torn into bite-sized pieces
• A couple of large apples, peeled and thinly sliced
• 2 cups of whole milk
• 4 large eggs
• 3/4 cup of granulated sugar
• A generous 2 teaspoons of ground cinnamon
• A splash of pure vanilla extract
• 4 tablespoons of unsalted butter, melted
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
2. Spread the 6 cups of day-old bread cubes evenly across the bottom of the prepared baking dish.
3. Scatter the thinly sliced apples over the bread in an even layer.
4. In a large mixing bowl, whisk together the 2 cups of whole milk, 4 large eggs, 3/4 cup of granulated sugar, 2 teaspoons of ground cinnamon, splash of vanilla extract, 4 tablespoons of melted butter, and pinch of salt until completely smooth and well combined.
5. Pour the custard mixture evenly over the bread and apples, making sure all pieces are thoroughly soaked.
6. Let the mixture stand for 20 minutes to allow the bread to fully absorb the custard, pressing down gently with a spatula halfway through to ensure even saturation.
7. Bake in the preheated 350°F oven for 45-50 minutes, until the top is golden brown and the center is set with no liquid custard visible when gently jiggled.
8. Remove from the oven and let cool on a wire rack for at least 15 minutes before serving.

Heavenly when served warm, this bread pudding boasts a custardy interior with crisp, caramelized edges. The tender apples provide little bursts of sweetness that complement the warm cinnamon spice beautifully. For an extra indulgent touch, drizzle with warm caramel sauce or serve alongside a scoop of vanilla bean ice cream.

Caramel Apple Bread Pudding with Pecan Topping

Heirloom autumn apples meet rich, buttery caramel in this sophisticated bread pudding that transforms humble ingredients into a showstopping dessert. Velvety custard soaks into artisanal bread before baking to golden perfection beneath a crunchy pecan streusel topping. Vivid flavors of cinnamon and brown sugar mingle with tender fruit in every decadent bite.

Ingredients

– About 6 cups of day-old bread cubes (I used brioche)
– 3 large eggs
– 2 cups of whole milk
– A generous half-cup of brown sugar
– A good splash of vanilla extract
– 1 teaspoon of cinnamon
– A pinch of salt
– 2 medium apples, peeled and chopped
– A handful of caramel bits
– For the topping: 1/2 cup chopped pecans, 1/4 cup flour, 3 tablespoons cold butter cubes, and 2 tablespoons brown sugar

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking dish.
2. Arrange the bread cubes evenly in the prepared baking dish.
3. Whisk the eggs vigorously in a large bowl until frothy and pale yellow, about 1 minute.
4. Pour in the milk while continuously whisking to create a smooth custard base.
5. Add the brown sugar, vanilla extract, cinnamon, and salt, whisking until fully dissolved.
6. Stir in the chopped apples and caramel bits until evenly distributed.
7. Pour the custard mixture over the bread cubes, pressing down gently with a spatula to ensure all bread is submerged.
8. Let the mixture sit for 20 minutes to allow the bread to fully absorb the custard.
9. Combine the pecans, flour, butter, and brown sugar in a small bowl, rubbing with your fingers until crumbly.
10. Sprinkle the pecan topping evenly over the soaked bread mixture.
11. Bake for 45-50 minutes until the top is golden brown and the center springs back when lightly touched.
12. Cool for 15 minutes before serving to allow the custard to set properly.
Velvety soft interior contrasts beautifully with the crisp pecan crust, while warm caramel pockets create delightful surprises throughout. Serve it warm with a drizzle of salted caramel sauce or a scoop of vanilla bean ice cream for an extra indulgent treat that celebrates autumn’s finest flavors.

Spiced Rum Apple Bread Pudding

Drenched in autumnal warmth, this sophisticated dessert transforms humble bread into a luxurious celebration of the season. With spiced rum caramelizing tender apples and vanilla-kissed custard soaking through every layer, this bread pudding emerges from the oven as the ultimate comfort with an elegant twist.

Ingredients

– About 6 cups of day-old challah or brioche, torn into generous chunks
– 2 large eggs
– 1 ½ cups of heavy cream
– ¾ cup of packed brown sugar
– A good splash of spiced rum (around 3 tablespoons)
– 1 teaspoon of pure vanilla extract
– A couple of firm apples, peeled and diced
– 2 tablespoons of unsalted butter
– A pinch of salt
– A sprinkle of cinnamon (about ½ teaspoon)

Instructions

1. Preheat your oven to 350°F and generously butter a 9×9-inch baking dish.
2. Melt 2 tablespoons of unsalted butter in a skillet over medium heat, then add the diced apples and cook for 5–7 minutes until they soften and begin to caramelize at the edges.
3. Stir in ½ teaspoon of cinnamon and cook for another minute to bloom the spice—this deepens its flavor beautifully.
4. In a large bowl, whisk together 2 large eggs, 1 ½ cups of heavy cream, ¾ cup of packed brown sugar, 3 tablespoons of spiced rum, 1 teaspoon of pure vanilla extract, and a pinch of salt until the mixture is smooth and the sugar has dissolved.
5. Tip: Let the custard sit for a minute after whisking to ensure no sugar granules remain, which prevents graininess in the final texture.
6. Add the torn bread chunks and sautéed apples to the custard, gently folding until every piece is thoroughly coated.
7. Transfer the mixture to the prepared baking dish, pressing down lightly to create an even layer.
8. Bake for 40–45 minutes, until the top is golden brown and the center springs back when touched—a toothpick inserted should come out clean.
9. Tip: If the top browns too quickly, loosely tent it with foil to prevent burning while the center finishes cooking.
10. Remove from the oven and let it rest for 15 minutes before serving; this allows the custard to set for cleaner slices.
11. Tip: For an extra glossy finish, brush the top with a tablespoon of warmed spiced rum right after baking.

Zesty with warm spices and rich rum, this bread pudding boasts a custardy interior contrasted by crisp, caramelized edges. Serve it warm with a drizzle of salted caramel or a scoop of vanilla bean ice cream to highlight its decadent layers, making it perfect for cozy gatherings or a refined holiday finale.

Maple-Glazed Apple and Walnut Bread Pudding

On crisp autumn afternoons, when golden light filters through turning leaves, there’s no greater comfort than the warm, spiced aroma of this elegant dessert emerging from the oven. This sophisticated bread pudding transforms humble ingredients into something truly extraordinary, with caramelized apples and toasted walnuts creating delightful textural contrasts. Each spoonful delivers the perfect balance of sweet maple richness and warm cinnamon spice that feels both nostalgic and refined.

Ingredients

– About 6 cups of day-old bread cubes (I prefer brioche or challah)
– 2 large eggs
– 1 ½ cups of whole milk
– ½ cup of heavy cream
– ¾ cup of pure maple syrup (the good stuff!)
– 3 medium apples, peeled and chopped into ½-inch pieces
– ½ cup of chopped walnuts
– ¼ cup of packed brown sugar
– 2 tablespoons of melted butter
– 1 teaspoon of vanilla extract
– ½ teaspoon of cinnamon
– A pinch of salt

Instructions

1. Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
2. Spread the bread cubes evenly in the prepared baking dish.
3. In a large bowl, whisk together the eggs, milk, cream, ½ cup of maple syrup, vanilla extract, cinnamon, and salt until completely smooth.
4. Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all bread absorbs the liquid.
5. Let the mixture stand for 20 minutes to allow the bread to fully soak up the custard.
6. Meanwhile, toss the chopped apples with brown sugar and remaining ¼ cup of maple syrup in a separate bowl.
7. Scatter the apple mixture and chopped walnuts evenly over the soaked bread.
8. Drizzle the melted butter over the entire surface of the pudding.
9. Bake for 45-50 minutes until the top is golden brown and the center springs back when lightly pressed.
10. Let the bread pudding rest for 15 minutes before serving to allow the custard to set properly.

You’ll find the texture wonderfully creamy beneath that caramelized crust, with tender apples and crunchy walnuts creating delightful surprises in every bite. The maple glaze forms a beautiful sheen that catches the light, making this dessert as visually stunning as it is delicious. For an extra touch of elegance, serve warm with a drizzle of additional maple syrup and a dollop of lightly sweetened whipped cream.

Apple Bread Pudding with Vanilla Bean Sauce

Drenched in autumnal warmth, this apple bread pudding transforms humble ingredients into a sophisticated dessert that captures the essence of fall. With tender apples nestled within a custard-soaked bread base and crowned with a luxurious vanilla bean sauce, each spoonful delivers comforting elegance. Perfect for entertaining or cozy evenings, this dish elevates traditional bread pudding to new heights of refinement.

Ingredients

For the pudding: a loaf of day-old brioche bread, cubed; 2 large eggs; 1 ½ cups of whole milk; ½ cup of heavy cream; ¾ cup of granulated sugar; 1 teaspoon of cinnamon; ¼ teaspoon of nutmeg; a pinch of salt; 2 medium apples, peeled and diced; 4 tablespoons of unsalted butter, melted. For the sauce: 1 cup of heavy cream; ½ cup of granulated sugar; 2 egg yolks; 1 vanilla bean, seeds scraped; a splash of vanilla extract.

Instructions

1. Preheat your oven to 350°F and grease an 8×8-inch baking dish with butter. 2. Arrange the cubed brioche evenly in the prepared baking dish. 3. In a large bowl, whisk together the eggs, whole milk, ½ cup of heavy cream, ¾ cup of sugar, cinnamon, nutmeg, and salt until smooth. 4. Stir in the diced apples and melted butter into the egg mixture. 5. Pour the mixture over the bread cubes, pressing down gently to ensure all bread is soaked. 6. Let the mixture sit for 20 minutes to allow the bread to fully absorb the custard. 7. Bake for 45-50 minutes, until the top is golden brown and the center is set when a knife inserted comes out clean. 8. While baking, make the sauce by heating 1 cup of heavy cream and ½ cup of sugar in a saucepan over medium heat until it simmers. 9. In a separate bowl, whisk the egg yolks until pale, then slowly pour in the hot cream mixture while whisking constantly to temper the eggs. 10. Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon, about 5-7 minutes. 11. Remove from heat and stir in the scraped vanilla bean seeds and a splash of vanilla extract. 12. Strain the sauce through a fine-mesh sieve to remove any lumps. The finished pudding boasts a custardy interior with tender apple pieces, while the vanilla bean sauce adds a rich, aromatic sweetness. Serve it warm with the sauce drizzled generously, perhaps with a scoop of vanilla ice cream for an extra indulgent touch.

Cream Cheese Apple Bread Pudding

A sophisticated twist on classic comfort, this cream cheese apple bread pudding transforms humble ingredients into an elegant dessert that marries creamy richness with the bright sweetness of autumn apples. As the seasons shift toward cooler days, this warm, custardy creation offers the perfect balance of indulgence and nostalgia, filling your kitchen with the comforting aromas of cinnamon and baked fruit.

Ingredients

– About 8 cups of day-old bread cubes (I like using brioche or challah)
– 2 large apples, peeled and chopped into bite-sized pieces
– 8 ounces of cream cheese, softened to room temperature
– 4 large eggs
– 2 cups of whole milk
– 1 cup of heavy cream
– 3/4 cup of granulated sugar
– 1/4 cup of brown sugar
– 2 teaspoons of vanilla extract
– 1 tablespoon of ground cinnamon
– A pinch of salt
– A couple tablespoons of melted butter for greasing

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with melted butter, making sure to coat the bottom and sides thoroughly.
2. Arrange the bread cubes evenly in the prepared baking dish, creating a solid base layer.
3. Scatter the chopped apple pieces evenly over the bread cubes, distributing them throughout the dish.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 2 minutes.
5. Add the eggs one at a time to the cream cheese mixture, beating well after each addition until fully incorporated.
6. Gradually pour in the milk and heavy cream while continuing to mix on low speed until the liquid is fully combined with the cream cheese mixture.
7. Add both sugars, vanilla extract, cinnamon, and salt to the mixture, then increase mixer speed to medium and beat for 1-2 minutes until everything is perfectly smooth and well-blended.
8. Slowly pour the custard mixture over the bread and apples in the baking dish, making sure to cover all the bread cubes evenly.
9. Use the back of a spoon to gently press down on the bread, ensuring every piece becomes fully saturated with the custard mixture.
10. Let the pudding sit undisturbed for 20 minutes to allow the bread to absorb the liquid completely—this prevents a soggy bottom layer.
11. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center appears set when gently jiggled.
12. Insert a knife into the center of the pudding—if it comes out clean with no liquid custard, the pudding is properly cooked through.
13. Remove from the oven and let the pudding rest for 15-20 minutes before serving to allow the custard to fully set.

Decadently creamy with pockets of tender apples, this bread pudding achieves a perfect textural contrast between the crisp golden top and the soft, custard-soaked interior beneath. The cream cheese adds a subtle tang that beautifully balances the warm cinnamon and sweet fruit, creating layers of flavor that deepen as it cools. Serve it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra touch of indulgence that makes this dessert feel truly special.

Almond-Crusted Apple Bread Pudding

A symphony of autumnal flavors awaits in this sophisticated dessert that transforms humble ingredients into an elegant finale. Almond-crusted apple bread pudding marries the comforting warmth of spiced apples with the satisfying crunch of toasted nuts, creating a dessert that feels both nostalgic and distinctly refined. This elevated take on classic bread pudding delivers layers of texture and flavor that will impress at any dinner party or cozy family gathering.

Ingredients

– About 6 cups of day-old challah bread, torn into bite-sized pieces
– 3 medium Granny Smith apples, peeled and thinly sliced
– 2 cups of whole milk
– 4 large eggs
– 3/4 cup of granulated sugar
– A generous splash of pure vanilla extract
– 1 teaspoon of ground cinnamon
– A pinch of freshly grated nutmeg
– 1/2 cup of sliced almonds
– 2 tablespoons of unsalted butter, melted
– A couple of tablespoons of brown sugar for sprinkling

Instructions

1. Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
2. Arrange the torn challah pieces evenly in the prepared baking dish.
3. Scatter the thinly sliced apples evenly over the bread layer.
4. In a large mixing bowl, whisk together the eggs until frothy and pale yellow.
5. Add the granulated sugar to the eggs and whisk vigorously for about 2 minutes until the mixture lightens in color.
6. Pour in the whole milk while continuously whisking to create a smooth custard base.
7. Stir in the vanilla extract, cinnamon, and nutmeg until fully incorporated.
8. Slowly pour the custard mixture over the bread and apples, ensuring all pieces are thoroughly soaked.
9. Let the mixture sit for 20 minutes, pressing down occasionally to help the bread absorb the liquid.
10. Meanwhile, combine the sliced almonds with the melted butter in a small bowl.
11. Sprinkle the buttered almonds evenly over the top of the bread pudding.
12. Dust the entire surface with brown sugar for a caramelized crust.
13. Bake for 45-50 minutes until the top is golden brown and the center springs back when lightly pressed.
14. Insert a knife into the center – it should come out clean with no liquid custard clinging to it.
15. Let the pudding rest for 15 minutes before serving to allow the custard to set properly.

What emerges from the oven is a dessert of contrasting textures – the creamy, custard-soaked interior gives way to a satisfyingly crisp almond crust. The tart apples provide bright counterpoints to the rich, spiced custard, while the caramelized edges offer delightful crunch. Consider serving warm with a drizzle of caramel sauce or alongside a scoop of vanilla bean ice cream for an extra indulgent treat that celebrates the best of fall flavors.

Brown Sugar Crumble Apple Bread Pudding

Perfectly bridging the gap between rustic comfort and sophisticated dessert, this brown sugar crumble apple bread pudding transforms humble ingredients into an extraordinary autumnal centerpiece. Picture tender, custard-soaked bread layered with cinnamon-kissed apples, all crowned with a buttery, crisp topping that crackles with each spoonful. It’s the kind of dessert that fills your kitchen with the warm, inviting aromas of baked apples and caramelized sugar.

Ingredients

• About 6 cups of day-old bread cubes (something sturdy like brioche or challah works wonders)
• 2 large apples, peeled and sliced into thin half-moons
• A generous 1/2 cup of packed brown sugar for that deep molasses flavor
• 1/2 cup of granulated sugar to balance the sweetness
• 2 cups of whole milk for richness
• 4 large eggs to bind it all together
• A good splash of vanilla extract (about 1 tablespoon)
• A couple of teaspoons of ground cinnamon
• A pinch of salt to elevate the flavors
• 1/2 cup (1 stick) of cold unsalted butter, cubed
• 3/4 cup of all-purpose flour for the crumble

Instructions

1. Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
2. Spread the bread cubes evenly in the prepared baking dish.
3. In a medium bowl, toss the sliced apples with 1/4 cup of the brown sugar and 1 teaspoon of cinnamon until evenly coated.
4. Scatter the sugared apples over the bread cubes in an even layer.
5. In a large mixing bowl, whisk together the milk, eggs, remaining 1/4 cup brown sugar, granulated sugar, vanilla, remaining 1 teaspoon cinnamon, and salt until fully combined and smooth.
6. Pour the custard mixture evenly over the bread and apples, pressing down gently with a spatula to ensure all bread is submerged.
7. Let the mixture sit for 15 minutes to allow the bread to fully absorb the custard.
8. While the bread soaks, make the crumble: in a small bowl, combine the flour and remaining 1/4 cup brown sugar.
9. Using your fingers or a pastry cutter, work the cold butter into the flour mixture until coarse crumbs form.
10. Sprinkle the crumble evenly over the top of the bread pudding.
11. Bake for 45-50 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
12. Let cool for at least 15 minutes before serving to allow the custard to set properly.

Final bites reveal a beautiful contrast between the soft, eggy bread and the tender apples, while the brown sugar crumble adds a delightful crunch that melts on the tongue. For an extra indulgence, serve warm with a drizzle of caramel sauce or a scoop of vanilla bean ice cream that slowly melts into the warm pockets of cinnamon and apple.

Apple Pie Bread Pudding with Streusel

Tender, caramelized apples nestled within a custardy bread base and crowned with buttery streusel—this apple pie bread pudding transforms humble ingredients into an autumnal showstopper that marries the cozy familiarity of pie with the comforting richness of bread pudding.

Ingredients

– 6 cups of day-old bread cubes (about half a loaf)
– 3 large eggs
– 1 ½ cups of whole milk
– ½ cup of heavy cream
– ¾ cup of granulated sugar
– 2 teaspoons of vanilla extract
– A good pinch of salt
– 3 medium apples, peeled and chopped
– 2 tablespoons of unsalted butter
– 1 teaspoon of cinnamon
– ¼ teaspoon of nutmeg
– For the streusel: ½ cup of all-purpose flour, ¼ cup of brown sugar, 3 tablespoons of cold cubed butter, and another pinch of cinnamon

Instructions

1. Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
2. In a large skillet over medium heat, melt 2 tablespoons of butter and add the chopped apples, cooking for 6–8 minutes until they soften and begin to caramelize.
3. Sprinkle 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg over the apples, stir to coat, then remove from heat. (Tip: Using a mix of sweet and tart apple varieties like Honeycrisp and Granny Smith adds depth to the flavor.)
4. In a large bowl, whisk together 3 large eggs, 1 ½ cups of whole milk, ½ cup of heavy cream, ¾ cup of granulated sugar, 2 teaspoons of vanilla extract, and a pinch of salt until fully combined.
5. Add 6 cups of day-old bread cubes to the egg mixture, pressing down gently to ensure every piece soaks up the custard. Let it sit for 10 minutes to absorb. (Tip: Stale, sturdy bread like brioche or challah holds its shape better and creates a richer texture.)
6. Fold the cooked apples into the bread mixture, then pour everything into the prepared baking dish, spreading it evenly.
7. For the streusel, combine ½ cup of all-purpose flour, ¼ cup of brown sugar, and a pinch of cinnamon in a small bowl.
8. Cut in 3 tablespoons of cold, cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. (Tip: Keep the butter cold for a crumbly, crisp streusel that doesn’t melt into the pudding.)
9. Sprinkle the streusel evenly over the bread pudding.
10. Bake for 45–50 minutes, or until the top is golden brown, the edges are set, and a knife inserted into the center comes out clean.
11. Let the pudding cool for 15 minutes before serving to allow the custard to set. Perfectly warm, each spoonful offers a contrast of creamy, spiced custard and crunchy streusel. Pair it with a drizzle of caramel sauce or a scoop of vanilla ice cream for an indulgent twist on classic fall desserts.

Apple Raisin Bread Pudding with Bourbon Sauce

Meticulously crafted for autumn evenings, this Apple Raisin Bread Pudding with Bourbon Sauce transforms humble ingredients into a sophisticated dessert that balances sweet, spiced, and boozy notes. Imagine tender cubes of day-old bread soaked in a rich custard, studded with caramelized apples and plump raisins, then baked until golden and served warm with a velvety bourbon-laced sauce. It’s the kind of comforting yet elegant treat that turns a simple gathering into a memorable occasion.

Ingredients

• 6 cups of day-old bread cubes, roughly torn
• 2 large eggs
• 1 ½ cups of whole milk
• ½ cup of heavy cream
• ⅓ cup of granulated sugar
• 1 teaspoon of vanilla extract
• A pinch of salt
• 2 medium apples, peeled and diced
• ½ cup of raisins
• 1 teaspoon of ground cinnamon
• 2 tablespoons of unsalted butter
• For the bourbon sauce: ½ cup of brown sugar, ¼ cup of unsalted butter, a splash of heavy cream, and 2 tablespoons of bourbon

Instructions

1. Preheat your oven to 350°F and grease an 8×8-inch baking dish with butter.
2. Spread the bread cubes evenly in the prepared baking dish.
3. In a medium bowl, whisk the eggs until frothy and pale yellow, about 1 minute.
4. Pour in the milk, cream, granulated sugar, vanilla, and salt, whisking until fully combined.
5. Tip: Let the custard mixture sit for 5 minutes to dissolve the sugar, ensuring a smooth texture.
6. Melt 2 tablespoons of butter in a skillet over medium heat, then add the diced apples.
7. Sauté the apples for 5–7 minutes, stirring occasionally, until they soften and edges turn golden.
8. Sprinkle the cinnamon over the apples, stir to coat, and remove from heat.
9. Scatter the sautéed apples and raisins evenly over the bread cubes.
10. Slowly pour the custard mixture over the bread, pressing down gently with a spatula to submerge everything.
11. Let the pudding sit for 15 minutes to allow the bread to absorb the custard fully.
12. Tip: Cover the dish with foil for the first 25 minutes of baking to prevent over-browning.
13. Bake for 45–50 minutes, removing the foil halfway, until the top is golden and a knife inserted in the center comes out clean.
14. While the pudding bakes, make the bourbon sauce: melt ¼ cup butter in a saucepan over medium heat.
15. Stir in the brown sugar and cook for 2–3 minutes, until bubbly and dissolved.
16. Whisk in the heavy cream and bourbon, simmering for 1–2 minutes until slightly thickened.
17. Tip: For a smoother sauce, strain it through a fine-mesh sieve to remove any sugar granules.
18. Drizzle the warm bourbon sauce over individual servings of the pudding right before serving.

Decadently rich and warmly spiced, this pudding boasts a custardy interior with crisp edges, while the bourbon sauce adds a smoky sweetness that lingers on the palate. Serve it alongside a scoop of vanilla bean ice cream to contrast the warmth, or garnish with toasted pecans for a delightful crunch that elevates each bite.

Gluten-Free Apple Bread Pudding

Warm, cinnamon-spiced aromas wafting from the oven signal the arrival of autumn’s most comforting dessert—a gluten-free apple bread pudding that transforms humble ingredients into an elegant, custard-soaked masterpiece. With tender chunks of apple and a golden, crisp-top crust, this dessert balances rustic charm with refined flavors perfect for cozy gatherings or holiday feasts. Each spoonful delivers the nostalgic essence of fall, wrapped in a gluten-free embrace that doesn’t compromise on richness or texture.

Ingredients

– 4 cups of cubed gluten-free bread, preferably a day-old loaf
– 2 large eggs
– 1 ½ cups of whole milk
– ½ cup of granulated sugar
– 1 teaspoon of vanilla extract
– A pinch of salt
– 2 medium apples, peeled and chopped into bite-sized pieces
– 1 teaspoon of ground cinnamon
– 2 tablespoons of unsalted butter, melted
– A splash of heavy cream for drizzling (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved and the mixture is smooth.
3. Add the cubed gluten-free bread to the bowl and gently toss to coat every piece evenly with the custard mixture, letting it soak for 10 minutes to absorb the liquid.
4. Fold in the chopped apples and ground cinnamon, ensuring they are distributed throughout the bread mixture for even flavor in every bite.
5. Transfer the mixture to the prepared baking dish, pressing it down lightly with a spatula to create an even layer.
6. Drizzle the melted butter evenly over the top of the pudding to help it develop a golden, crisp crust as it bakes.
7. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean, indicating the custard is set.
8. Remove from the oven and let it cool for 15 minutes before serving to allow the custard to firm up slightly for easier slicing.
9. If desired, drizzle a splash of heavy cream over individual servings for added richness and a glossy finish.
You’ll adore the contrast between the soft, custard-soaked interior and the slightly crisp top, with bursts of sweet apple and warm cinnamon in every forkful. For a creative twist, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream to elevate this humble dessert into a show-stopping finale.

Pumpkin Spiced Apple Bread Pudding

Lusciously aromatic and deeply comforting, this autumnal dessert transforms humble ingredients into an elegant centerpiece. Imagine tender bread soaked in rich custard, punctuated by sweet apple chunks and the warm embrace of pumpkin spice. Perfect for crisp October evenings, it fills your kitchen with the quintessential scents of fall.

Ingredients

– A loaf of day-old brioche bread, torn into rough chunks
– A couple of large apples, peeled and diced
– A generous 2 cups of heavy cream
– 4 large eggs
– A heaping ¾ cup of brown sugar
– A good splash of vanilla extract
– 2 teaspoons of pumpkin pie spice
– A pinch of fine sea salt
– A tablespoon of melted unsalted butter for greasing
– A handful of turbinado sugar for sprinkling

Instructions

1. Preheat your oven to 350°F and generously brush a 9×13-inch baking dish with the melted unsalted butter.
2. Arrange the torn brioche bread chunks evenly in the prepared baking dish.
3. Scatter the peeled, diced apples evenly over the bread layer.
4. In a large mixing bowl, whisk together the 4 large eggs until smooth and pale yellow.
5. Add the 2 cups of heavy cream, ¾ cup of brown sugar, splash of vanilla extract, 2 teaspoons of pumpkin pie spice, and pinch of fine sea salt to the eggs, whisking vigorously until fully combined and slightly frothy.
6. Slowly pour the custard mixture over the bread and apples, ensuring all pieces are thoroughly soaked.
7. Gently press down on the bread with a spatula to help it absorb the custard, then let it sit for 20 minutes to fully saturate.
8. Evenly sprinkle the handful of turbinado sugar over the top for a caramelized crunch.
9. Bake at 350°F for 45-50 minutes, until the top is golden brown and the center is set but still slightly jiggly.
10. Remove from the oven and let it rest for 15 minutes before serving to allow the custard to fully set. As it cools, the bread pudding firms up beautifully while remaining incredibly moist inside. Each spoonful offers a delightful contrast between the creamy custard-soaked interior and the crisp, sugary crust. For an extra indulgence, serve it warm with a drizzle of caramel sauce or a scoop of vanilla bean ice cream melting into the spiced apples.

Gingerbread Apple Bread Pudding

You’ll find this gingerbread apple bread pudding transforms humble ingredients into a spectacular autumnal dessert that fills your kitchen with the most comforting aromas. Yearning for cozy flavors, this elegant bake combines spiced gingerbread with tender apples in a rich custard base that’s both sophisticated and deeply satisfying.

Ingredients

– 6 cups of day-old gingerbread cubes (about 1-inch pieces)
– 2 medium apples, peeled and chopped into ½-inch chunks
– 4 large eggs
– 2 cups of heavy cream
– 1 cup of whole milk
– ¾ cup of packed brown sugar
– 2 teaspoons of vanilla extract
– 1 teaspoon of ground cinnamon
– ½ teaspoon of ground ginger
– A pinch of salt
– A generous splash of bourbon (optional)
– A couple tablespoons of melted butter for greasing

Instructions

1. Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
2. Arrange the gingerbread cubes evenly across the bottom of the prepared baking dish.
3. Scatter the chopped apple pieces evenly over the gingerbread layer.
4. In a large mixing bowl, whisk the 4 eggs until they’re completely smooth and pale yellow.
5. Add the heavy cream, whole milk, brown sugar, vanilla extract, cinnamon, ginger, and salt to the eggs.
6. Whisk vigorously for about 2 minutes until the sugar has completely dissolved and the mixture is perfectly smooth.
7. Stir in the optional bourbon if using, then carefully pour the custard mixture over the bread and apples.
8. Use the back of a spoon to gently press down any floating bread pieces, ensuring everything is fully submerged in the custard.
9. Let the pudding sit for 30 minutes at room temperature to allow the bread to fully absorb the custard.
10. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the center is set but still has a slight jiggle.
11. Remove from the oven and let it rest for at least 20 minutes before serving.

Ultimate comfort in dessert form, this bread pudding emerges with a crisp, caramelized top giving way to a luxuriously soft interior where the gingerbread’s warm spices meld beautifully with the tender apples. Serve it warm with a drizzle of salted caramel sauce or a dollop of freshly whipped cream for an extra indulgent treat that makes any autumn evening feel special.

Chocolate Chip Apple Bread Pudding

Savor the perfect marriage of autumn’s crisp bounty and comforting indulgence in this sophisticated dessert. Imagine tender apple chunks and rich chocolate chips nestled within a custardy bread base, creating a harmonious blend of textures and flavors that feels both nostalgic and elegantly contemporary. This bread pudding transforms humble ingredients into a truly decadent experience worthy of any special occasion or cozy evening.

Ingredients

– About 6 cups of day-old bread cubes (I like using brioche or challah for extra richness)
– 2 large eggs plus a couple of extra yolks for that golden custard
– 1½ cups of heavy cream with a generous splash of whole milk
– A good ¾ cup of brown sugar (the dark kind adds lovely molasses notes)
– A couple of peeled and chopped apples (Granny Smiths hold their shape beautifully)
– A hearty handful of semi-sweet chocolate chips
– A pat of melted butter for that golden crust
– A dash of vanilla extract and a pinch each of cinnamon and salt

Instructions

1. Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
2. Arrange the bread cubes evenly in the prepared baking dish, making sure they’re loosely packed to allow the custard to penetrate.
3. In a large mixing bowl, whisk together the eggs, egg yolks, heavy cream, milk, brown sugar, vanilla extract, cinnamon, and salt until completely smooth and well combined.
4. Tip: Let the custard mixture sit for 5 minutes after whisking to ensure the sugar fully dissolves, preventing graininess in your final pudding.
5. Scatter the chopped apples and chocolate chips evenly over the bread cubes in the baking dish.
6. Slowly pour the custard mixture over the bread, apples, and chocolate chips, making sure to saturate every piece.
7. Gently press down on the bread with a spatula to help it absorb the custard, then let it sit for 30 minutes at room temperature.
8. Tip: Cover the dish with plastic wrap during soaking to prevent the top bread from drying out while the bottom absorbs the liquid.
9. Drizzle the melted butter evenly over the top of the soaked bread mixture.
10. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the center springs back lightly when touched.
11. Tip: Check for doneness by inserting a knife in the center—it should come out clean with no liquid custard, though melted chocolate is expected.
12. Remove from oven and let rest for 15 minutes before serving to allow the custard to set properly.
Velvety custard envelops each tender bread cube while the apples provide gentle tartness against the rich chocolate pockets. The contrast between the crisp top and soft interior creates a delightful textural experience, perfect when served warm with a drizzle of caramel sauce or a scoop of vanilla bean ice cream melting into the crevices.

Vegan Apple Bread Pudding with Cinnamon Sauce

A comforting embrace of autumn’s bounty, this vegan apple bread pudding transforms humble ingredients into an elegant dessert worthy of any gathering. With tender apples nestled between layers of custard-soaked bread and crowned with a warm cinnamon sauce, it captures the very essence of cozy sophistication.

Ingredients

– About 6 cups of day-old bread cubes (a good crusty loaf works wonders)
– 3 medium apples, peeled and sliced into thin half-moons
– 2 cups of unsweetened almond milk
– A generous half-cup of maple syrup
– A quarter-cup of melted coconut oil
– 2 tablespoons of cornstarch
– A good splash of vanilla extract
– A couple of teaspoons of cinnamon
– A pinch of salt
– For the sauce: another half-cup of maple syrup, a quarter-cup of water, and another teaspoon of cinnamon

Instructions

1. Preheat your oven to 350°F and lightly grease an 8×8 inch baking dish with coconut oil.
2. Arrange the bread cubes evenly in the prepared baking dish, then scatter the apple slices over the top in an even layer.
3. In a medium bowl, whisk together the almond milk, maple syrup, melted coconut oil, cornstarch, vanilla extract, cinnamon, and salt until completely smooth and no cornstarch lumps remain.
4. Pour the custard mixture slowly over the bread and apples, making sure to saturate every piece evenly.
5. Let the mixture sit for 15 minutes to allow the bread to fully absorb the custard, pressing down gently with a spatula halfway through.
6. Bake for 45-50 minutes until the top is golden brown and the center springs back lightly when touched.
7. While the pudding bakes, combine the remaining maple syrup, water, and cinnamon in a small saucepan over medium heat.
8. Bring the sauce to a gentle simmer, stirring frequently, and cook for 3-4 minutes until slightly thickened.
9. Remove the pudding from the oven when a knife inserted in the center comes out clean and let it rest for 10 minutes before serving.
10. Drizzle the warm cinnamon sauce generously over individual portions just before serving.

The finished pudding emerges with a crisp golden crust giving way to a custardy interior where soft apples melt into spiced bread. This dessert shines when served warm with an extra drizzle of sauce, perhaps accompanied by a scoop of vegan vanilla ice cream that slowly melts into the cinnamon-spiced crevices.

Apple Cider Bread Pudding with Creamy Glaze

Kindly imagine the comforting embrace of autumn captured in a single dessert—this apple cider bread pudding transforms humble ingredients into an elegant celebration of fall. With each spoonful, you’ll discover tender bread soaked in spiced cider and crowned with a silky glaze that melts upon contact. Perfect for crisp evenings or holiday gatherings, this dessert balances nostalgic warmth with sophisticated flavor.

Ingredients

– About 6 cups of day-old bread cubes (a good crusty loaf works wonders)
– 2 cups of rich apple cider
– 1 cup of heavy cream
– 3 large eggs
– ½ cup of brown sugar
– A couple of tablespoons of melted butter
– A generous teaspoon of cinnamon
– A pinch of nutmeg
– A splash of vanilla extract
– For the glaze: 1 cup of powdered sugar, 2-3 tablespoons of cream, and a dash of vanilla

Instructions

1. Preheat your oven to 350°F and grease a 9×9-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the apple cider, heavy cream, eggs, brown sugar, melted butter, cinnamon, nutmeg, and vanilla extract until fully combined.
3. Tip: Let the mixture sit for a minute to allow the sugar to dissolve, ensuring a smooth custard base.
4. Add the bread cubes to the bowl and gently toss until every piece is evenly coated with the liquid mixture.
5. Transfer the soaked bread mixture into the prepared baking dish, pressing down lightly to create an even layer.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set (check by inserting a knife—it should come out clean).
7. Tip: If the top browns too quickly, loosely tent it with aluminum foil to prevent burning while the center finishes cooking.
8. While the pudding bakes, prepare the glaze by whisking the powdered sugar, cream, and vanilla in a small bowl until smooth and pourable.
9. Remove the pudding from the oven and let it cool on a wire rack for at least 15 minutes to allow the custard to firm up.
10. Drizzle the creamy glaze evenly over the warm pudding just before serving.
11. Tip: For extra flavor, warm the glaze slightly to make it more fluid and easier to drizzle artistically.

Lusciously tender with a hint of spice, this bread pudding offers a creamy interior that contrasts beautifully with the crisp, glazed top. Serve it warm with a scoop of vanilla ice cream for a decadent twist, or enjoy it as a cozy breakfast treat the next day—its flavors deepen overnight, making every bite a reminder of autumn’s simple pleasures.

Savory Apple and Cheddar Bread Pudding

Hearty yet refined, this savory bread pudding transforms humble ingredients into an autumnal masterpiece. Imagine golden bread cubes enveloped in a rich custard, punctuated by sweet-tart apple slices and pockets of sharp cheddar cheese. Perfect for brunch entertaining or a cozy family supper, this dish celebrates the beautiful marriage of fruit and fromage.

Ingredients

• About 6 cups of day-old bread cubes (a rustic loaf works wonders)
• A couple of firm apples, peeled and sliced thin
• A good 2 cups of shredded sharp cheddar cheese
• 4 large eggs
• 2 cups of whole milk
• A splash of heavy cream (about 1/2 cup)
• A tablespoon of Dijon mustard for a little zing
• A teaspoon of fresh thyme leaves
• Half a teaspoon of smoked paprika
• A pinch of salt and a few cracks of black pepper
• A tablespoon of butter for greasing the dish

Instructions

1. Preheat your oven to 350°F (175°C) and generously butter a 9×13 inch baking dish.
2. Spread the 6 cups of day-old bread cubes evenly in the prepared baking dish.
3. Scatter the thinly sliced apples and 2 cups of shredded sharp cheddar cheese over the bread cubes.
4. In a large bowl, whisk the 4 large eggs until they are pale and frothy.
5. Whisk in the 2 cups of whole milk, 1/2 cup of heavy cream, and 1 tablespoon of Dijon mustard until the mixture is completely smooth.
6. Stir in 1 teaspoon of fresh thyme leaves, 1/2 teaspoon of smoked paprika, a pinch of salt, and a few cracks of black pepper.
7. Tip: Letting the custard mixture sit for a minute allows the flavors to meld beautifully before baking.
8. Pour the custard mixture evenly over the bread, apples, and cheese in the baking dish.
9. Using a spatula, gently press down on the bread to ensure every cube is submerged in the custard.
10. Tip: For the best texture, let the pudding sit for 20 minutes so the bread fully absorbs the custard.
11. Place the baking dish in the preheated oven and bake for 45-50 minutes.
12. Bake until the top is deeply golden brown, the edges are bubbling, and a knife inserted into the center comes out clean.
13. Tip: If the top browns too quickly, tent it loosely with aluminum foil for the remaining baking time.
14. Remove the pudding from the oven and let it rest on a wire rack for 10 minutes before serving.

Velvety custard gives way to soft, savory bread with delightful bursts of sweet apple and gooey cheese. The finished pudding boasts a crisp, golden top that contrasts wonderfully with the tender interior. Serve it warm, perhaps with a simple arugula salad dressed in a sharp vinaigrette to cut through the richness.

Conclusion

Perfect for cozy mornings or holiday gatherings, these 19 apple bread pudding recipes offer endless comfort and creativity. We hope you find new favorites to bake and share! Try one (or several!), then leave a comment telling us which you loved most. Don’t forget to pin this roundup on Pinterest to save these delicious ideas for later. Happy baking!