A warm, comforting dessert that perfectly blends tender bread, spiced apples, and a creamy custard base. This cinnamon apple bread pudding captures the essence of cozy autumn flavors, making it an irresistible treat for both dessert and breakfast.
Why You’ll Love This Recipe
This recipe combines rich challah or brioche bread with buttery caramelized apples and a luscious cinnamon-scented custard. It’s easy to prepare, versatile, and can be served warm, cold, or reheated for a comforting morning indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 apples
4–6 cups cubes or torn pieces of bread (brioche, challah, or baguette)
5 eggs
2 cups whole milk
2 cups heavy cream
1 cup sugar
1 cinnamon stick
2 tablespoons calvados (apple brandy)
2 tablespoons butter
2 tablespoons brown sugar
1 pinch salt
Directions
Butter a 13×9-inch baking dish and preheat the oven to 325°F (160°C). Add bread cubes to the dish.
Core and finely dice the apples. In a pan, cook them with butter, brown sugar, and a pinch of salt over medium heat until caramelized, about 7 minutes. Pour over the bread and mix evenly.
In a bowl, whisk eggs with sugar. In a saucepan, heat milk and cream with the cinnamon stick until bubbles form at the edges. Remove the cinnamon stick.
Slowly temper the hot milk mixture into the eggs, whisking constantly, then add calvados.
Pour the custard evenly over the bread and apples. Let it soak for several minutes, gently pressing down the bread. Place the cinnamon stick in the dish.
Bake for 45–60 minutes, until the center is just set but slightly wobbly. Serve warm, room temperature, or chilled.
Servings and timing
Serves 8–10 people
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes
Variations
Raisin Twist: Add ½ cup golden raisins for extra sweetness.
Nutty Version: Sprinkle chopped pecans or walnuts over the top before baking.
Spiced Option: Add nutmeg or cloves for a deeper spice flavor.
Bourbon Touch: Substitute calvados with bourbon for a smoky twist.
Dairy-Free: Use coconut milk and plant-based cream alternatives.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 4 days. To reheat, place slices in a pan with a bit of butter and warm over medium heat, or microwave for 30–45 seconds. It can also be served cold for a denser texture.
FAQs
How do I prevent my bread pudding from becoming soggy?
Use slightly stale bread—it absorbs the custard without falling apart.
Can I prepare this recipe ahead of time?
Yes, assemble it the night before and refrigerate. Bake it fresh in the morning.
What are the best apples to use?
A mix of tart and sweet apples like Granny Smith and Honeycrisp works beautifully.
Can I omit the calvados?
Yes, simply replace it with apple juice or cider.
Do I have to use challah?
No, brioche or baguette are great alternatives that provide a similar texture.
How do I know when it’s done baking?
The center should be barely set and jiggle slightly when shaken.
Can I freeze bread pudding?
Yes, wrap tightly and freeze for up to 2 months. Reheat in the oven before serving.
Can I add more spices?
Absolutely—try adding ground cinnamon, nutmeg, or allspice for warmth.
What toppings go well with it?
Vanilla ice cream, whipped cream, or a drizzle of maple syrup pair perfectly.
Can I make this gluten-free?
Yes, substitute with your favorite gluten-free bread.
Conclusion
Cinnamon Apple Challah Bread Pudding is the perfect blend of cozy flavors and textures, ideal for holidays, brunches, or simply to warm up a chilly evening. Whether you serve it fresh from the oven or enjoy it the next day, this recipe delivers comforting sweetness in every bite.
A warm and comforting dessert featuring rich challah bread, caramelized apples, and a cinnamon-scented custard. This cinnamon apple bread pudding is perfect for autumn evenings, holiday brunches, or a cozy breakfast treat.
Author:Sophia
Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Yield:8–10 servings
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
4 apples, cored and diced
4–6 cups cubes or torn pieces of bread (challah, brioche, or baguette)
5 eggs
2 cups whole milk
2 cups heavy cream
1 cup sugar
1 cinnamon stick
2 tablespoons calvados (apple brandy)
2 tablespoons butter
2 tablespoons brown sugar
1 pinch salt
Instructions
Preheat oven to 325°F (160°C) and butter a 13×9-inch baking dish. Add the bread cubes to the dish.
In a skillet, cook diced apples with butter, brown sugar, and a pinch of salt over medium heat for about 7 minutes until caramelized. Pour over the bread and toss to combine.
In a mixing bowl, whisk together eggs and sugar until smooth.
In a saucepan, heat milk and cream with the cinnamon stick until bubbles form around the edges. Remove the cinnamon stick.
Slowly whisk the hot milk mixture into the eggs to temper. Stir in the calvados.
Pour the custard evenly over the bread and apples. Let sit for several minutes, gently pressing the bread to soak.
Place the cinnamon stick in the dish and bake for 45–60 minutes until just set in the center with a slight jiggle.
Serve warm, at room temperature, or chilled. Optional: top with whipped cream or vanilla ice cream.
Notes
Use slightly stale bread for best texture—it absorbs the custard without becoming mushy.
Substitute calvados with apple cider or juice if desired.
Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for depth.
Letting the pudding soak before baking ensures even custard distribution.
Serve with a drizzle of maple syrup or caramel sauce for extra indulgence.
