Apple and Vermont Cheddar Bread Pudding Recipe

Name: Apple and Vermont Cheddar Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup granulated sugar; 1 1/2 teaspoons cinnamon; 1/2 teaspoon freshly grated nutmeg; 3 pound Granny Smith apples; 1 1/2 tablespoons fresh lemon juice; 1/4 cup water; 1/2 cup packed light brown sugar; 14 slices stale white sandwich bread; 1 stick unsalted butter, softened; 1 cup coarsely grated extra-sharp Vermont Cheddar cheese; 4 large eggs; 2 3/4 cups milk; 1/4 teaspoon salt

Servings: persons

3/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3 pound Granny Smith apples
1 1/2 tablespoons fresh lemon juice
1/4 cup water
1/2 cup packed light brown sugar
14 slices stale white sandwich bread
1 stick unsalted butter, softened
1 cup coarsely grated extra-sharp Vermont Cheddar cheese
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt

1
Preheat oven to 350 degrees.
2
Butter a 9-cup oval gratin dish.
3
Next in a small bowl, mix together sugar, cinnamon, and nutmeg and set aside.
4
Peel and core the apples and cut into thin slices and toss with lemon.
5
Place apple slices, water and brown sugar into a small saucepot and cook until the apples are tender and the sugar has all dissolved.
6
Slice the bread into triangles and layer into the buttered baking dish.
7
Brush the bread with melted butter and liberally sprinkle the cinnamon/sugar mixture over the bread.
8
Top with 1/2 of the cheddar cheese and 1/2 of the apples.
9
Repeat with second layer of bread and apples.
10
Whisk together 4 large eggs, 2 3/4 cups milk, and 1/4 teaspoon salt and pour over the pudding.
11
Let the pudding sit, refrigerated, for 1 hour.
12
Bake for 30 minutes and then sprinkle with the remaining 1/2 cup cheddar.
13
Let bake until cheese is melted and golden, about 15 minutes.

995

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup granulated sugar, 1 1/2 teaspoons cinnamon, 1/2 teaspoon freshly grated nutmeg, 3 pound Granny Smith apples, and more.

Yes, Apple and Vermont Cheddar Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple and Vermont Cheddar Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions