Apple Bread Pudding – a delicious recipe with butter, apples, heavy cream, eggs, egg yolk, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0. Melt butter in a large nonstick skillet over medium-high heat; add apples, and cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned.
2
Whisk together cream and next 4 ingredients in a large bowl until smooth. Stir in bread cubes; let stand 5 minutes. Stir in cooked apples.
3
Sprinkle 2 Tbsp. turbinado sugar into a buttered 13- x 9-inch baking dish. Add bread-and-apple mixture to dish, and spread in an even layer. Sprinkle with remaining 2 Tbsp. turbinado sugar.
4
Bake at 375u00b0 for 40 to 45 minutes or until light golden and center is set. (Bread pudding will puff to top of dish and pull away slightly from sides as it bakes.) Cool 10 minutes. Serve warm with Apple Brandy Creme Anglaise and Sauteed Apples.
5
Note: We tested with Panera Bread Cinnamon Raisin Bread. To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes; reheat in a 350u00b0 oven 20 minutes.
1055
kcal
Calories
83
g
Fat
66
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons butter, 3 large apples, such as Honeycrisp (about 1 1/2 lb.), peeled and cut into 1/4- to 1/2-inch cubes, 3 cups heavy cream, 4 large eggs, and more.
Yes, Apple 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.
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