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–+ servings
Rachel Koller

Cinnamon Apple Bread Pudding

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This easy cinnamon apple bread pudding combines cinnamon swirl bread, tart Granny Smith apples, and creamy spiced custard for a simple warm dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 15 servings
Calories: 215

Ingredients
  

  • 16 oz cinnamon swirl bread, cubed
  • 3 granny smith apples Peeled, cored, small cubes
  • 6 eggs
  • 1 1/2 cups cream
  • 1/2 cup milk
  • 1 1/2 Tbs cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1 (14 oz) can sweetened condensed milk this milk is different than evaporated milk

Method
 

  1. Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
  2. Add the bread and apples. Place 16 ounces cubed cinnamon swirl bread and 3 peeled, cored, and diced Granny Smith apples into the prepared baking dish. Gently toss to distribute the apples throughout the bread.
  3. Make the custard. In a large bowl, whisk together 6 large eggs, 1 1/2 cups heavy whipping cream, 1/2 cup milk, 1 1/2 tablespoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/2 teaspoon salt, and 1 (14-ounce) can sweetened condensed milk until smooth and completely combined.
  4. Pour the custard over the bread. Slowly pour the egg mixture evenly over the cinnamon bread and apples.
  5. Soak the bread. Gently press the bread cubes into the custard so they are well coated and have a chance to absorb the liquid.
  6. Bake at 350°F for 30 to 40 minutes. The center should begin to puff and the custard should be set. The bread pudding should still be soft and slightly gooey in the middle, but it should not be runny.
  7. Serve warm. Let the bread pudding cool for a few minutes, then serve warm with vanilla ice cream, whipped cream, caramel sauce, or a drizzle of heavy cream.

Nutrition

Serving: 1 servingCalories: 215kcalCarbohydrates: 23gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 93mgSodium: 218mgPotassium: 171mgFiber: 3gSugar: 7gVitamin A: 480IUVitamin C: 2mgCalcium: 66mgIron: 1mg

Notes

  • Cream: Use whipping cream or heavy whipping cream.
  • Milk: Be sure to use sweetened condensed milk, not evaporated milk.
  • Apples: Granny Smith apples give the best tart contrast, but Pink Lady, Honeycrisp, Braeburn, or Jonagold can also work.
  • Doneness: Check the center of the bread pudding. It should be cooked through but still moist and custardy.
  • Storage: Refrigerate leftovers in an airtight container for 3 to 4 days.

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