Apple Bread Pudding with Cinnamon and Maple Recipe
A warm and comforting Apple Bread Pudding made with tender cooked green apples, rich brioche bread soaked in a creamy cinnamon-spiced custard, baked to golden perfection. This dessert is infused with warm spices like cinnamon and nutmeg and finished with a buttery drizzle, making it a perfect treat for cozy gatherings or holiday meals.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Apple Mixture
- 3 medium-sized green apples, peeled and diced
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (15ml) pure maple syrup
- 2 tablespoons light brown sugar
- 1 tablespoon (7.5g) all-purpose flour
- 1 teaspoon (3g) ground cinnamon
- 2 tablespoons (30ml) water (as needed during cooking)
Bread Pudding
- 6 cups cubed brioche bread, slightly stale
- 2 cups (472ml) whole milk
- 1 cup (236ml) heavy cream
- 4 large eggs
- 3/4 cup (143g) granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons (10ml) vanilla extract
- 1 teaspoon (3g) ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 2 tablespoons (28g) unsalted butter, melted (for drizzling)
Instructions
- Prepare the Apple Mixture: In a large mixing bowl, toss the peeled and diced apples with lemon juice. Add the dry ingredients—light brown sugar, all-purpose flour, and ground cinnamon—and mix well to coat the apples. Drizzle the pure maple syrup over the mixture and gently stir to combine.
- Cook the Apples: Transfer the apple mixture to a saucepan and heat over medium heat for 15–20 minutes, stirring occasionally, until the apples are soft. If the apples begin to stick, gradually add 2–4 tablespoons of water as needed. Once softened, remove from heat and allow to cool completely.
- Preheat the Oven and Prepare the Baking Dish: Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and ensure easy serving.
- Prepare the Bread: Cube the brioche bread into 1-inch pieces. If your bread is not stale, spread the cubes on a baking sheet and toast them in the preheating oven for 8–10 minutes, until lightly dried but not browned. This step helps the bread absorb the custard better.
- Make the Custard and Soak the Bread: In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, packed light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and fine sea salt until the mixture is smooth and fully combined. Add the cubed bread to this custard and gently stir to coat all pieces. Let the bread soak in the custard for 10–15 minutes to soften and absorb flavors.
- Combine Apples with Bread Mixture: Fold the cooled, cooked apple mixture into the soaked bread and custard, distributing the fruit evenly throughout the mixture for balanced flavor and texture.
- Assemble and Bake: Pour the combined mixture into the prepared baking dish, spreading evenly. Drizzle the melted unsalted butter over the top to encourage a golden crust. Bake uncovered for 45–50 minutes, or until the top is golden brown and the center is mostly set but still slightly soft.
- Rest and Serve: Remove the bread pudding from the oven and let it rest for 10–15 minutes. This allows the custard to finish setting and makes it easier to serve. Serve warm on its own or paired with whipped cream, vanilla ice cream, or caramel sauce if desired.
Notes
- Use slightly stale brioche bread for optimal texture; to stale fresh bread quickly, toast cubes in the oven as directed.
- You can substitute green apples with other tart varieties like Bramley or Granny Smith.
- For lactose-free versions, use plant-based milk and cream alternatives.
- Adjust the amount of maple syrup and sugar according to your preferred sweetness level.
- Ensure not to overbake; the pudding should be set but retain a slight softness in the center.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
