Apple Cinnamon Bread Pudding You’ll Love

From My Kitchen to Yours: A Story of Apples, Cinnamon, and Coming Home

Have you ever stopped to think about what a scent can hold? For me, the aroma of apples and cinnamon baking together doesn’t just smell like autumn; it smells like memory. It’s the sound of leaves crunching underfoot on a crisp afternoon, the warmth of a favorite sweater, and the low hum of the oven working its quiet magic. It carries me back to my grandmother’s kitchen, with its flour dusted countertops and a window that looked out onto a sprawling maple tree. She believed that some recipes were more than just instructions; they were stories passed down, a way of saying “I love you” without uttering a word. This Apple Cinnamon Bread Pudding is one of those stories. It’s a recipe that has followed me from my Midwestern childhood to my life here in Bend, a constant, comforting presence through every season of life.

There’s a beautiful simplicity to bread pudding. It’s a dish born of thrift, of not letting good bread go to waste, yet it transforms into something utterly luxurious. It teaches us that humble ingredients, when brought together with a little patience and care, can create something truly extraordinary. In our house, this recipe has become a ritual. It’s the dessert I make when the air turns chilly, the one my children, Olivia and James, beg for after a day spent exploring the pine forests around our home. It’s the offering I bring to a friend who needs a little comfort, a warm, sweet reminder that they are cared for. This isn’t just one of many apple dessert recipes; it’s a feeling. It’s the feeling of being home, of being nourished, and of finding joy in the simple, beautiful act of making and sharing food.

Why You’ll Love This Apple Cinnamon Bread Pudding

Before we gather our ingredients, let me share a few reasons why this particular Apple Cinnamon Bread Pudding has become a cornerstone of my recipe collection and why I know it will find a special place in yours, too.

• It’s the Ultimate Comfort Food: This isn’t just a dessert; it’s a hug in a baking dish. The combination of soft, custard soaked bread, tender baked apples, and a warm blanket of cinnamon is the very definition of comfort. I believe comfort food desserts are a love language all their own. They have the power to soothe and to heal, to make a gray, rainy Oregon day feel cozy and bright. Every spoonful is rich with a gentle sweetness and a creamy texture that feels both indulgent and deeply grounding. When my husband Ethan and I need a moment to slow down after a busy week, we often find ourselves gravitating towards this recipe. We’ll eat it warm from the oven, sitting on the porch as the evening cools, and it feels like a quiet celebration of the day. It’s a simple pleasure, but those are often the most meaningful. It’s more than just a sweet treat; it’s an experience that nourishes the heart as much as the stomach.

• Incredibly Simple and Forgiving: Don’t let the elegant final result fool you; this is one of the most forgiving and best bread pudding recipe variations for cooks of all levels. There’s no complicated technique here, no need for fancy equipment. It’s a rustic, heartfelt dish that welcomes imperfection. In fact, I think it’s better for it. Did you tear the bread into slightly different sizes? Perfect. That creates more interesting textures. Did you forget to stir for a minute? It’s okay. The process is as gentle as the final product. This is a wonderful recipe to make with children. Olivia loves tearing the bread, and James is my official cinnamon sprinkler. Their little hands, covered in a light dusting of spice, are part of the story of our food. It’s a recipe that invites you into the kitchen to play, to create, and to not worry about getting everything exactly right. It’s about the joy of the process.

• A Perfect Way to Use Up Stale Bread: This recipe embodies the spirit of mindful cooking. It was born from a desire to waste nothing, to see the potential in ingredients that might otherwise be discarded. That day old baguette, the last few slices of brioche or challah they are the soul of a great bread pudding recipe. Dry bread is actually preferable because it acts like a sponge, eagerly soaking up the rich, spiced custard without turning to mush. It’s a beautiful lesson in transformation. What was once hard and overlooked becomes the foundation for something soft, decadent, and wonderful. Every time I make this, I feel a connection to generations of home cooks who knew the value of resourcefulness. It’s a small but powerful act of sustainability in your own kitchen, turning potential waste into a warm, delicious dessert that everyone will love.

• Endlessly Adaptable and Customizable: Think of this recipe as your starting point, a canvas for your own creativity. While the combination of apple and cinnamon is classic for a reason, this easy bread pudding is a playground for different flavors and textures. You can swap the apples for pears in the fall or berries in the summer. Add a handful of raisins or dried cranberries for a chewy burst of sweetness. Toss in some chopped pecans or walnuts for a delightful crunch. I’ve even been known to add a splash of bourbon or rum to the custard for a more grown up version. This recipe is your story to tell. It changes with the seasons, with your mood, and with what you have on hand. It’s a living recipe, one that can grow and evolve with you and your family’s tastes over the years.

Ingredients for Apple Cinnamon Bread Pudding

The beauty of this dish lies in its simple, wholesome ingredients. Here’s what you’ll need to create this comforting dessert. I always recommend using the best quality ingredients you can find; it truly makes a difference in these simple comfort food desserts.

• 8 cups day old bread, cut into 1 inch cubes (challah, brioche, or French bread work beautifully)
• 2 medium apples, peeled, cored, and diced (Honeycrisp, Gala, or Braeburn are great choices)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, melted
• Optional: 1/2 cup raisins or chopped walnuts

A Note on Substitutions:

• Bread: Almost any sturdy, day old bread will work. Avoid thinly sliced sandwich bread, as it can become too soft.
• Milk: You can substitute the whole milk and heavy cream with 3 cups of half and half. For a dairy free option, full fat oat milk or canned coconut milk are good alternatives.
• Apples: Pears are a wonderful substitute. If using tart apples like Granny Smith, you might want to add an extra tablespoon of sugar.

How to Make Apple Cinnamon Bread Pudding

Making this recipe is a sensory experience. It’s the gentle tearing of bread, the crisp sound of dicing apples, and the heavenly scent that fills your home. Let’s walk through it together.

Step-by-Step Instructions

1. Prepare Your Baking Dish and Bread: First, preheat your oven to 350°F (175°C). Take a 9×13 inch baking dish (or a similar 3 quart dish) and lightly grease it with butter or cooking spray. Spread your bread cubes in a single, even layer on a large baking sheet. Toast them in the preheated oven for about 10 to 12 minutes, or until they are lightly golden and dry to the touch. This step is my secret to a bread pudding that’s creamy on the inside but never soggy. It makes all the difference. Once toasted, transfer the bread cubes into your prepared baking dish and gently toss in the diced apples and optional raisins or walnuts. Let them get acquainted while you prepare the custard.

2. Whisk the Custard: In a large mixing bowl, find a quiet moment to create the heart of the dish. Crack in the four eggs and whisk them lightly, just until the yolks and whites are combined. There’s no need to be aggressive here; a gentle, steady hand is all you need. Now, pour in the whole milk and heavy cream. Add the granulated sugar, light brown sugar, vanilla extract, ground cinnamon, nutmeg, cloves, and salt. Whisk everything together until the sugar is dissolved and the spices are fragrant and fully incorporated. As you whisk, you’ll see the mixture turn a lovely café au lait color, and the kitchen will start to fill with the most incredible, spicy sweet aroma. This is the moment it starts feeling like you’re truly making something special.

3. Combine and Soak: Take your beautiful, fragrant custard and slowly pour it over the bread and apple mixture in the baking dish. Pour it evenly, making sure every piece of bread gets a chance to drink up the liquid. Once you’ve poured it all in, use a spatula or the back of a spoon to gently press down on the bread, encouraging it to absorb the custard. You want every cube to be saturated. Now for the most important, and perhaps most difficult, part: patience. Let the dish sit on the counter for at least 30 minutes, or up to an hour. This resting period is crucial. It’s when the stale bread transforms, soaking up all that creamy, spiced goodness, ensuring your final homemade apple cinnamon bread pudding is perfectly moist and flavorful through and through.

4. Drizzle and Bake: Just before it goes into the oven, drizzle the 4 tablespoons of melted butter evenly over the top of the bread pudding. This final touch adds a wonderful richness and helps the top to become beautifully golden and slightly crisp, creating a perfect contrast to the creamy interior. Place the baking dish in your preheated oven. Bake for 45 to 55 minutes. You’ll know it’s ready when the center is set (a knife inserted should come out mostly clean) and the top is a gorgeous golden brown. The edges will be bubbling slightly, and your entire home will be filled with the most comforting scent imaginable.

5. Rest and Serve: Once you pull the bread pudding from the oven, let it rest on a wire rack for at least 10 to 15 minutes before serving. This allows the custard to finish setting up, making it easier to slice and serve. It will be incredibly hot, and this cooling period prevents it from falling apart. Serve your Cinnamon Apple Bread Pudding warm, just as it is, or with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra touch of indulgence.

Pro Tips & Variations

Over the years, I’ve learned a few little secrets that elevate this easy apple cinnamon bread pudding recipe from delicious to absolutely unforgettable. Here are my best tips, along with some fun variations to make it your own.

• The Bread Matters Most: The soul of any good bread pudding is, of course, the bread. While many recipes work, enriched breads like challah or brioche are my top choices. Their high egg and butter content adds an incredible richness and results in a more tender, custardy texture. If you’re a fan of baking, you could even use stale homemade cinnamon rolls for an incredibly decadent twist. The key, no matter what bread you choose, is that it must be dry. If your bread is fresh, simply cube it and leave it out on the counter for several hours or toast it as described in the instructions. This single step prevents a gummy texture and is the most important tip for achieving the best bread pudding recipe possible.

• Don’t Rush the Soak: I mentioned this in the instructions, but it bears repeating because it’s so important. The 30 minute minimum soaking time is non negotiable. It’s the quiet, patient magic that happens before the baking even begins. This rest allows the dry bread to fully rehydrate and absorb all the nuances of the spiced custard. If you skip this step, you risk having dry pockets of bread and a separated, watery custard at the bottom of your dish. If you have the time, you can even assemble the entire dish, cover it, and let it soak in the refrigerator for several hours or overnight. This is a fantastic trick for entertaining; just pop it in the oven an hour before you’re ready for dessert. The extended soak results in an even creamier, more flavorful pudding.

• A Touch of Acidity: One thing that balances the richness of the custard and the sweetness of the sugar is a little bit of acidity from the apples. I love using a mix of apples for the best flavor and texture. A firm, sweet apple like a Honeycrisp or Gala provides great flavor, while a tarter apple like a Granny Smith adds a bright, acidic note that cuts through the richness beautifully. This small detail creates a more complex and balanced flavor profile, making your dessert feel less heavy and more vibrant. It’s a subtle touch that makes a world of difference, much like adding a pinch of salt to caramel.

Creative Variations:

• Gluten Free Apple Cinnamon Bread Pudding: To make this recipe gluten free, simply substitute the regular bread with a high quality gluten free bread. Look for a sturdy loaf, like a gluten free brioche or a rustic white bread. Just like with regular bread, make sure it’s dry and toasted before soaking it in the custard. The rest of the ingredients are naturally gluten free, making this an easy and delicious adaptation for anyone with gluten sensitivities.

• Vegan Apple Cinnamon Bread Pudding: Creating a vegan version is surprisingly simple and just as decadent. Use a vegan bread like a sturdy sourdough or a vegan brioche. For the custard, replace the 4 eggs with 1 cup of unsweetened applesauce or a commercial vegan egg replacer. For the liquid, use 3 cups of a rich, creamy plant based milk like full fat oat milk or canned coconut milk. Finally, use a high quality vegan butter or coconut oil in place of the dairy butter. The result is a wonderfully rich and creamy vegan apple cinnamon bread pudding that everyone can enjoy.

• Apple Cinnamon Bread Pudding with Raisins and Rum: For a more adult version with a classic flavor pairing, soak a half cup of raisins in two tablespoons of dark rum or bourbon for about 30 minutes before adding them to the bread mixture. The alcohol adds a wonderful warmth and depth that complements the apple and spices perfectly. This version is especially lovely for a dinner party or a holiday gathering, making it feel extra special.

Serving Suggestions

One of my favorite things about this Apple Cinnamon Bread Pudding is how beautifully it plays with other flavors. Serving it is an opportunity to add another layer of texture and taste. Ethan, my husband, always says the final presentation is like the cover of a book; it invites you in. Here are a few of our family’s favorite ways to serve this heartwarming dessert.

• The Classic: A La Mode: There is arguably no better companion for warm bread pudding recipes than a scoop of creamy vanilla bean ice cream. The contrast between the warm, soft pudding and the cold, melting ice cream is pure bliss. As the ice cream slowly melts, it creates its own delicious, creamy sauce that mingles with the cinnamon and apple. It’s a timeless combination for a reason. For an extra special touch, try a scoop of cinnamon or salted caramel ice cream. The simple act of adding a scoop of ice cream transforms a humble dessert into an event, perfect for a cozy family movie night or the satisfying conclusion to a Sunday dinner.

• Drizzled with a Homemade Sauce: While delicious on its own, a simple sauce can take this pudding to the next level. My go to is an apple cinnamon bread pudding with vanilla sauce. A simple crème anglaise or even a thinned out cream cheese glaze can be divine. But a warm caramel sauce is perhaps the most decadent choice. The buttery, toasty flavor of caramel is a natural partner for the apples and spices. I also love making a simple bourbon butter sauce for dinner parties, which adds a smoky-sweet complexity that is absolutely irresistible. Having a small pitcher of warm sauce on the table allows everyone to customize their own serving, making the experience more interactive and fun.

• For a Brunch Celebration: Who says bread pudding is only for dessert? This recipe makes a fantastic centerpiece for a special brunch. Its flavors are reminiscent of French toast or baked oatmeal, making it a natural fit for a morning meal. Serve it alongside a bowl of fresh fruit, a side of crispy bacon or savory sausage, and a pot of freshly brewed coffee. It’s a wonderful, hearty dish for a lazy weekend morning or a holiday brunch. It feels celebratory and special, but because you can assemble it the night before, it’s wonderfully low stress for the host. It bridges the gap between sweet and savory, much like our favorite Cinnamon Bread Pudding.

• Toppings for Texture and Crunch: A final flourish of texture can make each bite more interesting. Just before serving, I love to sprinkle the top with a handful of toasted pecans or walnuts. The crunch of the nuts is a wonderful contrast to the soft pudding. A light dusting of powdered sugar adds a touch of elegance and visual appeal. For a fresher take, a dollop of lightly sweetened whipped cream or tangy Greek yogurt can provide a cool, creamy counterpoint to the warm, rich pudding. These small additions don’t take much effort but make the dessert feel more complete and thoughtfully prepared. It’s similar to how a simple garnish can elevate other classic fall dessert recipes, like a perfect apple crisp.

Storage & Reheating

This Apple Cinnamon Bread Pudding is one of those wonderful desserts that is arguably just as good, if not better, the next day. Here’s how to store and reheat it to enjoy it all over again.

Storage:
Allow the bread pudding to cool completely to room temperature. Cover the baking dish tightly with plastic wrap or foil, or transfer the leftovers to an airtight container. Store it in the refrigerator for up to 4 days. The flavors will continue to meld and deepen overnight.

Reheating:

• Oven (Best Method): For the best texture, preheat your oven to 350°F (175°C). Place the desired portion in an oven safe dish, cover with foil to prevent it from drying out, and heat for 15 to 20 minutes, or until warmed through. This method helps it regain some of its original softness and custardy texture.
• Microwave (Quickest Method): For a quick and easy option, place a single serving on a microwave safe plate. Reheat in 30 second intervals until it’s warm. The texture will be a bit softer than when reheated in the oven, but it will still be delicious, especially with a splash of milk or a scoop of ice cream on top.

I do not recommend freezing this bread pudding, as the custard can sometimes separate upon thawing, affecting the texture. It’s best enjoyed fresh or within a few days from the refrigerator.

FAQ about Apple Cinnamon Bread Pudding

Here are some common questions I receive about making this recipe. I hope these answers help you on your baking journey!

1. What are the best apples for Apple Dessert Recipes?
For this Apple Cinnamon Bread Pudding, you want apples that hold their shape well when baked and offer a good balance of sweet and tart flavors. My favorites are Honeycrisp, Braeburn, Gala, and Jonagold. They become tender without turning to mush. If you prefer a more pronounced tartness to cut through the rich custard, Granny Smith apples are an excellent choice. I often use a mix of two different types, like one Honeycrisp and one Granny Smith, for the most complex and delicious apple flavor.

2. Can I use fresh bread instead of stale bread?
You can, but you really need to dry it out first for the best results. Stale, dry bread is a key to a great bread pudding because it eagerly soaks up the custard. Fresh, moist bread is already saturated and won’t absorb the liquid as well, which can lead to a soggy, dense pudding. If you only have fresh bread, simply cube it, spread it on a baking sheet, and bake at 300°F (150°C) for 15 to 20 minutes, or until it feels dry and crisp to the touch. Let it cool completely before using.

3. My bread pudding came out watery. What did I do wrong?
This is a common issue with bread puddings, and it usually comes down to one of two things: not soaking the bread long enough, or underbaking the custard. Be sure to let the bread soak for at least 30 minutes to give it plenty of time to absorb all that liquid. When baking, make sure the center is fully set. It should not be jiggly or liquidy. A knife inserted into the center should come out with moist crumbs, but not wet, uncooked custard. If it seems underdone, give it another 5 to 10 minutes in the oven.

4. How can I make this recipe even more special for a holiday?
This is one of my favorite Cinnamon Spice Desserts to adapt for holidays! To make it extra festive, consider adding a half cup of dried cranberries along with the apples for a beautiful touch of color and tartness. You can also add a pinch of orange zest to the custard for a bright, citrusy note that pairs wonderfully with the cinnamon. For serving, a drizzle of a homemade eggnog crème anglaise or a sprinkle of pomegranate seeds on top can make it look and taste incredibly celebratory.

Final Thoughts on Apple Cinnamon Bread Pudding

In our home, this Apple Cinnamon Bread Pudding is more than just a recipe. It’s a story told in mouthfuls. It’s the story of chilly autumn evenings, of little hands “helping” in the kitchen, and of the simple, profound joy that comes from creating something warm and delicious for the people you love. It’s a reminder that we don’t need grand gestures to show we care. Sometimes, a warm dessert, made with patience and humble ingredients, is the most powerful language of all. It’s a slice of comfort, a moment of peace, and a taste of home. I chase connection in my kitchen, and this recipe is pure connection in a baking dish.

I hope this dish brings as much warmth and happiness to your home as it does to mine. I hope it becomes part of your story, a recipe you turn to when you need a little comfort or have something to celebrate.

If you make this Apple Cinnamon Bread Pudding recipe, I would be so honored if you would leave a comment below and let me know how it turned out. And if you’re on Pinterest, please save this recipe to one of your boards! I love seeing my kitchen stories find a home in yours.

For me, a good story, like a good soup, needs time to simmer. This recipe has been simmering in my family for years, and now, I’m so happy to pass it on to you. Cook not just for nourishment, but for memory, for emotion, and for meaning.