Name: Apple Bread Pudding
Prep time: 15 min
Cook time: PT-488200H21M4S
Cuisine: American
Ingredients: 2 tablespoons granulated sugar; 4 teaspoons ground cinnamon, divided; 2 cups diced Granny Smith apples; 4 eggs; 1 cup half-n-half; ½ cup apple sauce; ½ cup caramel syrup; ½ cup packed brown sugar; 8 cups cubed day-old hearty bread (French, challah, or brioche); 1 teaspoon vanilla extract; ½ cup chopped walnuts; ½ teaspoon ground nutmeg; ¼ teaspoon salt

Why You’ll Love This Recipe

I like this recipe because it’s incredibly versatile. I can serve it as a sweet dessert topped with ice cream and caramel sauce, or as a decadent breakfast with maple syrup and whipped cream. The combination of caramel, cinnamon, and apples makes every bite rich and satisfying. Plus, it’s a great way to use up day-old bread, turning it into something truly special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons granulated sugar
4 teaspoons ground cinnamon, divided
2 cups diced Granny Smith apples
4 eggs
1 cup half-n-half
½ cup apple sauce
½ cup caramel syrup
½ cup packed brown sugar
8 cups cubed day-old hearty bread (French, challah, or brioche)
1 teaspoon vanilla extract
½ cup chopped walnuts
½ teaspoon ground nutmeg
¼ teaspoon salt

Directions

I mix the granulated sugar with two teaspoons of cinnamon, then coat the diced apples with it and set them aside.
In another bowl, I whisk together the eggs, half-n-half, apple sauce, caramel syrup, brown sugar, vanilla extract, two teaspoons of cinnamon, nutmeg, and salt.
I grease my slow cooker or casserole dish, then spread four cups of bread cubes on the bottom. I sprinkle one cup of apples and a quarter cup of walnuts on top, then pour half of the egg mixture over it.
I repeat the layering with the remaining bread, apples, walnuts, and egg mixture.
I gently stir everything to make sure the bread is coated in the custard mixture.
For the crockpot, I cook on low for 3–4 hours until a knife inserted in the center comes out clean. I uncover it for the last 10 minutes to let any extra liquid absorb.
For the oven, I bake at 350°F for 50–55 minutes, covering loosely with foil during the last 20 minutes if it’s browning too much.
I serve warm with powdered sugar, ice cream, caramel syrup, or maple syrup and whipped cream if I’m making it for breakfast.

Servings and timing

This recipe makes 8 servings. It takes about 15 minutes to prep and 50–55 minutes to bake in the oven, or 3–4 hours on low in the slow cooker.

Variations

I sometimes swap the Granny Smith apples for Honeycrisp or Gala apples when I want more sweetness. Pecans can be used instead of walnuts for a softer crunch. I also like to drizzle extra caramel over the top before baking for a gooey, caramelized finish. If I want a lighter version, I replace half of the half-n-half with milk.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual servings in the microwave for about 30–45 seconds or reheat larger portions in the oven at 325°F until warmed through. I don’t recommend freezing, since the custard texture doesn’t hold up well.

FAQs

Can I make this ahead of time?

Yes, I assemble everything the night before, cover it, and refrigerate it. The next day, I bake or cook it in the slow cooker as directed.

Can I use fresh bread instead of day-old bread?

Yes, but I prefer day-old bread because it holds up better. If I only have fresh bread, I toast the cubes in the oven at 325°F for 5–10 minutes before using them.

Can I leave out the nuts?

Yes, I sometimes skip the nuts if I want a softer pudding or if I’m serving guests with allergies. The flavor is still delicious without them.

What’s the best bread to use?

I like hearty breads like challah, brioche, or French bread. They soak up the custard without turning mushy. Softer sandwich bread doesn’t work as well.

How do I know when it’s done?

I insert a knife into the center—if it comes out clean, the pudding is ready. The top should look golden and slightly crisp.

Conclusion

Apple bread pudding is one of those recipes I come back to again and again. I love how it transforms simple bread and apples into a rich, custardy dessert with warm spices and sweet caramel. Whether I bake it in the oven or let it cook low and slow in my crockpot, it always comes out comforting and delicious. It’s perfect for holidays, family dinners, or even a cozy breakfast treat.