This apple bread pudding recipe is loaded with more almost 2 pounds of tart Granny Smith apples, cooked in butter and sugar until caramelized, then folded into the challah and brown sugar custard. Reduced apple cider deepens the apple flavor, and melted butter on top bakes into a golden crust.
My apple bread pudding, which I serve with warm with apple cider caramel sauce. is so good that with one bite and my husband became a bread pudding convert. This recipe started as an apple version of my roasted peach bread pudding, and it's the one that won him over.
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Cheryl's Baker's Notes
- This is packed with apples. Most apple bread puddings use one or two apples. Mine starts with over 2 pounds apples, so every bite has tart apple.
- Cooked apples taste the best. I tested this recipe originally with fresh apples and the bread pudding was kind of bland and a little soggy because of the liquid from apples. Cooking them over high heat with sugar pulls the juice out of the apples, and high heat caramelizes the apples before they turn too soft. The texture of the cooked apple matches the rest of the bread pudding and the butter and cinnamon add flavor.
- Use reduced apple cider. Boiling cider evaporates water and as it reduces, the cider takes on a slightly syrupy texture and a tangy‑sweet flavor that pairs beautifully with the creamy custard and spiced apples.
- I bake by sight and temperature. There are visual cues to know when the bread pudding is done, but using an instant read thermometer ensures it's not under or over baked. At 170°F in the center, the egg proteins in the custard have set, and the pudding slices cleanly after it cools.
Apple Bread Pudding Ingredients
- Challah Bread. Challah bread is soft and has a rich flavor from the eggs and butter that I prefer over regular bread for bread pudding. I also prefer it over brioche because is softer and does it hold up as well in a custard as the challah. Buy the bread 3-4 days before you make the bread pudding so it has time to dry out.
- Unfiltered Apple Cider. Unfiltered apple cider is more tart than regular apple juice so the reduction will be both tart and sweet. Taste the apple cider you buy to ensure that you like it before using it in the bread pudding. Don't useapple cider vinegar.
- Granny Smith Apples. Since the custard is sweet, tart apples work best in the recipe. Other tart apples like Honey Crisp or Cosmic Crisp also work well in this recipe.
How to Make Apple Bread Pudding from Scratch
The recipe is easy to make and you'll love how delicious it is when it's done.
Step 1: Boil 2 cups of fresh apple cider until it's reduced to 3/4 cup. This step concentrates the flavor of the cider.
Step 2: Peel and chop the apples into 1/2-inch chunks.
Step 3: Melt the butter until bubbly. Add the apples and granulated sugar
Step 4: Cook the apples until the liquid is cooked off and the apples are lightly caramelized.
Step 5: Add the cinnamon and nutmeg to the apples and cook for about another minute.
Step 6: Whisk together the eggs, spices, brown sugar, and granulated sugar.
Step 7: Whisk in the heavy cream, milk, and reduced apple cider.
Step 8: Add the cubed challah and the cooked apples to the custard and let sit for 15 minutes.
Step 9: Spoon the bread pudding into the prepared baking dish. Spread the reserved apples over the top.
Step 10: Bake the bread pudding until it puffs up and is slightly firm on top.
Can You Soak This Bread Pudding Overnight
I know many bread pudding recipes tell you that you can assemble the pudding the night before and bake it the next morning. I tested that with this recipe and I did not like the texture. For me it was too mushy and that's why I always bake my bread puddings the same day.
If you want to get a head start on this recipe, here's what you can do:
- Reduce the apple cider 2 or 3 days in advance
- Make the apple cider caramel sauce the day before.
- Cube the challah the day before and place it in a storage bag.
Tips for Baking Success (from My Testing & Mistakes)
- Dry or slightly stale bread works best. Fresh bread can fall apart or soak up too much liquid, leading to a soggy pudding. Let challah or brioche sit for a day or two before cubing.
- Cook the apples first — trust this step. When I tried raw apples, the pudding ended up watery or uneven. Cooking the apples helps evaporate excess liquid while infusing them with butter‑cinnamon flavor.
- Stick to the bread-to-custard ratio. Too much liquid will sink the bread and make the pudding dense or mushy; too little, and it will be dry.
- Don’t skip the melted butter on top. It adds richness and gives the pudding a nice browned crust.
- Let it rest a bit before serving. The custard firms up slightly as it cools; that helps the slices hold together and makes them easier to serve.
If you make this apple bread pudding please leave a rating and a comment below.
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Apple Bread Pudding with Caramelized Apples and Cider
Ingredients
Apple Cider Caramel Sauce (Optional)
Apple Filling
- 3-4 large (1000 grams) Granny Smith apples or other tart baking apple
- 3 tablespoons (42 grams) unsalted butter
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons ground cinnamon
Bread Pudding
- 2 cups (480 ml) apple cider
- 20 ounces (567 grams) challah bread 6 cups cubed
- 5 large (250 grams) eggs
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup (150 grams) packed dark (or light) brown sugar
- 1/2 teaspoon freshly grated nutmeg
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1-1/4 cups (300 ml) whole milk
- 2 cups (480 ml) heavy cream
- 2 teaspoons vanilla extract
- 4 tablespoons (57 grams) unsalted butter melted
Instructions
Make the Apple Cider Caramel Sauce
- If you are serving the bread pudding with apple cider caramel sauce, make it first, either the day before or the morning you bake the bread pudding. If you make it the day before store it in the refrigerator in a heatproof container after it has cooled.
Reduce the Apple Cider
- Place the apple cider in a 3-quart saucepan and bring it to a boil. Boil it until it is reduced to one (1) cup. Pour the cider into a measuring cup and let it cool to room temperature. This step can be done three (3) days in advance.
Cook the Apples
- Peel the apples and cut them into 1/2-inch dice. Melt 3 tablespoons of unsalted butter over medium heat in a non-stick 12-inch pan. Once the butter is melted, add all the apples and sprinkle 1/2 cup sugar over the apples. Use a spatula to toss the apples and sugar together until the apples are coated.
- Increase the heat to high and cook the apples on high until most of the liquid is evaporated and the apples begin to caramelize. Cooking the apples on high heat will evaporate the liquid without overcooking the apples and turning them mushy.
- As the liquid starts to disappear occasionally turn the apples so most of the apples caramelize on both sides. If the apples start to burn before the liquid is evaporated reduce the heat to medium-high.
- When the liquid has completely evaporated remove the pan from the heat, sprinkle the apples with cinnamon, and stir the apples to mix in the cinnamon. Scrape the apples into a pie plate or large bowl and allow them to cool to room temperature.
Make the Bread Pudding
- Preheat the oven to 350°F and butter a 13 by 9-inch baking dish. It should be be able to hold at least 3 quarts. Cut the challah bread into 1-inch cubes.
- In a large bowl, whisk the eggs and then whisk in the granulated sugar, brown sugar, nutmeg, cinnamon and salt. Whisk in the milk, the cream, vanilla extract, and cooled apple cider. Whisk until thoroughly combined. Add the cubed bread and gently push the bread down into the liquid until the bread is submerged and all of it is wet. Let it soak for 15 minutes.
- Reserve 1/4 of the cooked apples and add the remaining cooked apples to the bread pudding mixture and gently fold into the mixture until thoroughly combined. Pour into the prepared baking dish. Spread the reserved cooked apples over the top of the bread pudding and then drizzle melted butter over the top.
- Bake the bread pudding for 45-60 minutes. The bread pudding should be golden brown, puffed up, slightly firm in the center, and an instant-read thermometer inserted in the center reads 170-175°F.
- Remove the bread pudding from the oven and cool it on a wire rack for at least 30 minutes before serving it.
Serving the Bread Pudding
- Cut a piece of bread pudding (as big or as small as you want) and serve with apple cider caramel sauce or ice cream or both.
Storage
- The bread pudding can remain at room temperature until it is completely cooled. Because it contains dairy it can't be stored at room temperature overnight. Refrigerate the bread pudding for up to a week in an airtight container or covered in foil.
Suzi Clancy says
This recipe looks delicious, but you did not give any measurements of the ingredients. How am I supposed to know how much milk, how much sugar?
Cheryl Norris says
Hi Suzi
The ingredients and the amounts are in the recipe card.
allie keeling says
Hi ! Can I make this dairy free ? If so, what would you suggest?
Cheryl Norris says
Hi Allie
I haven't tested this recipe with dairy-free options so I don't know how it would turn out. You could experiment by making half a recipe and using something like oat milk. Leave out the butter in the cooked apples and on top of the bread pudding. If you try it please let me know how it turns out.
Rachel says
The directions say to peel the apples, but they don't looked peeled in the photo. Can you use unpeeled apples? I'm planning to make a triple recipe and would love to skip that step.
Cheryl Norris says
Hi Rachel
I just looked at the picture again and you're right they don't looked peeled, but they are peeled. It's just the way the light is hitting the apples. You don't have to peel them, but the texture of the bread pudding is better when you do peel the apples.
Stacie says
Where are you supposed to use the vanilla extract? I'm assuming with egg/milk mixture, but it's not in your directions.
Cheryl Norris says
Hi Stacie
Thank you for letting me know I missed this step. The vanilla extract is added along with the milk and heavy cream. I have corrected the recipe.
Julie Hale says
Where is the recipe for the apple cider carmel?
Cheryl Norris says
Hi Julie
I'm so sorry for the oversight. I thought I had placed a link in the bread pudding recipe for the apple cider caramel. Here is the link to the recipe - Prune Clafoutis. It's part of that recipe.
Bruce Weitzman says
I’m excited to make this recipe for my mom’s 88th birthday. I need a clarification though. Are you recommending dark or light brown sugar. In the section, WHAT YOU'LL NEED FOR THIS RECIPE, you say Dark Bown Sugar. But in the recipe card you specify light. Which do you recommend? Thanks.
Cheryl Norris says
Hi Bruce
Thank you for trying my recipe for your mom's birthday party. The recipe should have read dark or light brown sugar. I have corrected the recipe card. Thank you for bringing it to my attention, I appreciate that.
Bruce Weitzman says
Cheryl,
My mom’s 88th birthday dinner was a success, and there was no better way to top it off than with your Apple Bread Pudding. I followed the recipe to the letter with one exception: I used a steam oven to bake the bread pudding. The result was incredibly moist. Your Apple cider caramel sauce is inspired; sweet, tangy, unique. And the bread pudding was to die for. My mom took home two pieces for later. Thank you for sharing the recipe.
Cheryl Norris says
Hi Bruce
Thank you so much for trusting my recipe for your mom's birthday party and leaving such a wonderful review. I'm so glad your mom enjoyed it enough to take 2 pieces home, reading that made my day. And thank you for the compliment on the apple cider caramel, it's one of my favorite things to make when fresh apple cider is available. And I love the idea on the steam oven, that's an excellent idea.
Janice Stout says
Question: Instead of using whole milk and heavy cream, can you use half and half?
Cheryl Norris says
Hi Janice
This is good question. I haven't tested this recipe with half and half, but traditional bread puddings are made with just whole milk, so the half and half should work. I used heavy cream in mine for the extra richness that comes from the cream.
Despite it's name half and half is not necessarily 1/2 milk and 1/2 cream. If the milk fat percentage is 12%, then ratio is 3 parts milk and 1 part heavy cream. If you use the half and half please let me know how it turns out.
Lisa Blackburn says
Cheryl, can I make and put in fridge overnight and then bake next day?
Cheryl Norris says
Hi Lisa
I have tested this recipe overnight in the fridge, and I didn't like the texture. It was too mushy for me. Having said that you can try it to see if you like it.
Steve says
Can this be frozen after it’s made? If so do you know how long?
Cheryl Norris says
Hi Steve
I have not frozen bread pudding, but I would assume that the custard base will become slightly grainy or watery when thawed. This happens because freezing causes the proteins and fats in the custard to separate somewhat, and ice crystals form in the liquid components. The texture will be different, but I can say if it will still be good. If you freeze it, wrap it plastic wrap than a layer of foil or place it in a freezer safe container. Since I haven't frozen bread pudding before I don't know how long it can be frozen. If you try this, try freezing it for a month and see how it tastes after it thaws and is warmed up in the oven.