Our apple cinnamon bread pudding recipe is a quick and easy dessert to make. Pile our homemade whipped cream recipe on top for a truly amazing dessert idea!
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Bread Pudding has become a favorite dessert of mine over the years. I love its versatility and I love that it’s a great way to use up stale bread and softening fruit! It’s the ultimate way to “up-cycle” in the cooking and baking world!
Since we love to go apple picking, this Apple Cinnamon Bread Pudding Recipe is always making an appearance in our home come September. In part, it’s my fault. I’m a sucker for the experience of climbing trees and eating freshly picked apples, so no matter how many times I say we’re not bringing home 3 enormous bags of apples, we always end up bringing 3 home.
In addition to my love for apple picking, I also have a love of bread. Unfortunately, we only eat it on Sundays with our sauce, so it tends to sit on the counter and get stale. I really hate wasting food, so this is why Bread Puddings and I are BFFs.
I usually wait to make this recipe until I have some leftover bread that needs to be used as well as a few apples that are a bit past their crunchy prime. This recipe is absolutely amazing and is a great dish to bring to family dinners. The addition of freshly made whipped cream seals the deal, but if you’re pressed for time, store-bought whipped cream will do.
APPLE CINNAMON BREAD PUDDING RECIPE WITH HOMEMADE WHIPPED CREAM
- 1 loaf of stale bread (French, seedless Italian, etc.)
- 1 tablespoon salted butter
- 2 large apples, peeled, cored, cut into 1/2″ wedges, peeled, cored, cut into 1/2″ wedges
- 1/2 cup brown sugar, packed
- 1 1/3 cups low-fat milk
- 2/3 cup half and half
- 2 large eggs, plus 3 tablespoons egg whites
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tsp cinnamon sugar, sprinkled on top
Step 1: Preheat oven to 350°F. Lightly butter 9-inch-diameter glass pie dish. Cut each bread small cubes. Arrange half of the bread cubes in a single layer in the prepared dish.
Step 2: Melt butter in a large nonstick skillet over medium heat. Add apples and sauté for 5 minutes. Sprinkle with 2 tablespoons of brown sugar and sauté until apples are golden, about 6 minutes. Arrange apples on top of cubed bread in dish. Top with remaining bread squares in a single layer.
Step 3: Bring milk to a simmer in a small saucepan. In a clean medium-sized bowl, whisk eggs, remaining sugar, vanilla, cinnamon and nutmeg together until blended. Gradually whisk in hot milk, and pour the hot liquid over the bread and apple mixture. Let stand until milk mixture is almost absorbed, occasionally pressing down on the bread cubes with a spatula to submerge, about 5-10 minutes.
Step 4: Place pie dish in a roasting pan. Add enough hot water to roasting pan to come halfway up the sides of the pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Carefully, remove from water. Serve warm or at room temperature, with a nice dollop of whipped cream.
Whipped Cream Ingredients:
- 1 cup of heavy cream*
- 1/3 cups sugar
- 1 pinch salt
- 1/2 a teaspoon of vanilla extract
*The heavy cream will double in size once whipped – so 1 cup of heavy cream will equal about 2 cups whipped cream.
Whipped Cream Directions:
Step 1: Pour heavy cream into a large mixing bowl.
Step 2: Add sugar and a tiny pinch of salt.
Step 3: Using a wire whisk or beater, whip the mixture together until you get soft peaks.
Step 4: Place in the fridge until you’re ready to eat it.
Note: I stink at making peaks – but I swear by my Cuisinart Mixer. However, if you don’t have one, just make sure all of your utensils are clean and dry; metal ones work best.
Thanks for reading,
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