Apple Bread Pudding
Thick cubes of bread are soaked in a succulent, brown sugar cinnamon cream and baked until golden brown then served with a generous scoop of ice cream and caramel sauce.
Equipment
- 9x13 Baking Dish
Ingredients
- 6 cups french or brioche bread cubed, day old bread
- 2 large granny smith or honeycrisp apples peeled, cored and diced
- 1/2 cup raisins
- 1/2 cup chopped nuts
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted
- pinch of salt
Optional
- caramel sauce
- ice cream
Instructions
- Preheat to 350°F, grease a 9x13 baking dish.
- Add cubed bread to a large mixing bowl with diced apples, raisins and chopped nuts. Pour into a prepared baking dish.
- In a separate bowl, add eggs, milk, heavy cream, brown sugar, white sugar, cinnamon, nutmeg, vanilla extract, melted butter, and salt.
- Pour custard mix over the bread in the pan, press bread with the back of a spoon, and make sure it’s evenly covered.
- Let this sit for 15 minutes before baking. Bake for 45-55 minutes until golden. Let cool before serving, with a scoop of ice cream and caramel!
Notes
Storage - You can refrigerate the leftover Apple Bread Pudding for up to 3-5 days. You can also freeze the leftovers by wrapping them tightly and storing in the freezer for up to 2-3 months.
Nutrition
Calories: 540kcal | Carbohydrates: 87g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 758mg | Potassium: 351mg | Fiber: 4g | Sugar: 25g | Vitamin A: 381IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 5mg
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