Go Back
Apple Cinnamon Bread Pudding Recipe
Ben Carraoli

Apple Cinnamon Bread Pudding Recipe

I made this Apple Cinnamon Bread Pudding on a cool evening when I was craving something warm and comforting. The smell of baked apples and cinnamon instantly filled my kitchen, and I knew it was going to be special.
Print Recipe Pin Recipe
Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • ½ cup white sugar – sweetens the custard and balances the natural tartness of apples
  • 1 teaspoon ground cinnamon – adds warm spice; fresh cinnamon gives stronger aroma
  • 2 cups milk – whole milk creates a creamy custard; avoid skim for best texture
  • 2 large eggs – helps set the pudding and prevents sogginess
  • 2 tablespoons butter softened – adds richness and moisture
  • 8 slices brioche bread – absorbs custard beautifully; slightly stale bread works best
  • 2 apples peeled, cored, and shredded – fresh apples give better texture than canned

Method
 

  1. I start by preheating the oven so it’s ready when the pudding goes in. Lightly greasing the baking dish prevents sticking and helps with clean removal later.
  2. I tear the brioche bread into medium-sized pieces and spread them evenly in the dish. Using day-old bread helps absorb the custard without becoming mushy.
  3. I layer the shredded apples over the bread, making sure they’re evenly distributed. This helps ensure apple flavor in every bite.
  4. In a bowl, I whisk together milk and eggs until smooth and fully combined. This mixture creates the soft, custard-like texture of the pudding.
  5. I pour the custard over the bread and apples, gently pressing down so everything soaks evenly. I let it rest for about 10 minutes before baking.
  6. I bake the pudding at 375°F until the top turns golden and the center is set. Once done, I let it cool slightly before slicing and serving.

Notes

  • I always use slightly stale bread because it absorbs custard better
  • Letting the mixture rest before baking improves texture
  • Grating apples instead of chopping makes the pudding softer
  • I avoid overbaking to keep the center moist and creamy