Grandma’s Apple Bread Pudding
Grandma’s Apple Bread Pudding is a cozy baked dessert made with bread, fresh apples, and creamy vanilla custard.Soft bread absorbs a rich mixture of milk, eggs, and sugar.Fresh apples provide natural sweetness and a tender fruit texture.Cinnamon and vanilla create a warm, comforting aroma.Raisins and nuts add optional sweetness and crunch.The top becomes lightly golden while the inside remains soft and moist.Serve warm with caramel sauce, custard, or vanilla ice cream.
Ingredients
- 6 cups day-old bread, cut into cubes (approximately 300 g)
- 2 medium apples, peeled, cored, and diced
- 3 large eggs
- ½ cup heavy cream, or additional milk
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup raisins
- A pinch of ground cloves for extra warmth
- ½ cup milk
- 1 teaspoon cornstarch
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish or a similar-sized oven-safe dish with butter. Set it aside while preparing the ingredients.
- Cut the bread into bite-sized cubes. Day-old bread works particularly well because it absorbs the custard without immediately becoming mushy.If your bread is fresh, spread the cubes on a baking sheet and bake them at a low temperature for approximately 8–10 minutes until slightly dry. Allow them to cool before using.
- Wash, peel if desired, core, and dice the apples into small pieces. Choose firm varieties such as Granny Smith, Honeycrisp, or Pink Lady to help the apples retain their texture during baking.For a sweeter pudding, you can use a combination of tart and sweet apples.
- In a large mixing bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt.Continue whisking until the eggs are fully incorporated and the mixture is smooth. This custard will soak into the bread and create the pudding's soft, creamy texture.
- Place the bread cubes and diced apples in the prepared baking dish. Add the raisins or chopped nuts if using them.Pour the custard mixture evenly over the bread and apples. Gently press the bread down with a spoon so that all the pieces have an opportunity to absorb the liquid.Let the mixture rest for about 10 minutes before baking.
- Sprinkle a little brown sugar and cinnamon over the surface for a lightly sweetened, aromatic crust. You can also add a few small pieces of butter on top to encourage browning.
- Place the baking dish in the preheated oven and bake for 40–50 minutes. The top should become golden brown, and the center should be set rather than liquid.If the surface browns too quickly, cover the dish loosely with aluminum foil for the remaining baking time. For food safety, the egg-based center should reach 160°F (71°C).
- While the pudding bakes, combine the milk, sugar, and cornstarch in a small saucepan. Whisk until smooth, then heat gently over medium-low heat, stirring constantly until the sauce thickens slightly.Remove from the heat and stir in the vanilla extract. Allow the sauce to cool briefly before serving.
- Remove the pudding from the oven and let it rest for 10–15 minutes. This helps the custard settle and makes serving easier.Spoon the warm pudding into bowls and finish with vanilla sauce, caramel sauce, whipped cream, or a scoop of vanilla ice cream.
Notes
Use day-old bread: Slightly stale bread absorbs custard more effectively than very fresh bread.
2. Choose suitable apples: Firm apples hold their shape better and provide a pleasant contrast to the soft bread.
3. Cut ingredients evenly: Similar-sized bread cubes and apple pieces help the pudding cook consistently.
4. Allow time for soaking: Resting the mixture before baking gives the bread time to absorb the custard.
5. Avoid excess liquid: Measure the milk and cream carefully to prevent a watery result.
6. Check the center: The middle should be set, with no pool of uncooked custard remaining.
7. Rest before serving: A short cooling period helps the pudding hold together when spooned into bowls.
8. Refrigerate leftovers: Because this recipe contains eggs and dairy, refrigerate leftovers within two hours of baking.
2. Choose suitable apples: Firm apples hold their shape better and provide a pleasant contrast to the soft bread.
3. Cut ingredients evenly: Similar-sized bread cubes and apple pieces help the pudding cook consistently.
4. Allow time for soaking: Resting the mixture before baking gives the bread time to absorb the custard.
5. Avoid excess liquid: Measure the milk and cream carefully to prevent a watery result.
6. Check the center: The middle should be set, with no pool of uncooked custard remaining.
7. Rest before serving: A short cooling period helps the pudding hold together when spooned into bowls.
8. Refrigerate leftovers: Because this recipe contains eggs and dairy, refrigerate leftovers within two hours of baking.