Apple Bread Pudding
User Reviews
5
Apple Bread Pudding
Description
This Apple Bread Pudding recipe starts with croissants torn into bite-sized pieces soaked in a mixture of eggs, milk, heavy cream, sugar, vanilla, and cinnamon. Thin slices of tart Granny Smith apples are combined into the custard-soaked bread before pouring everything into a buttered baking dish. The mixture rests overnight to absorb flavors fully before baking covered in foil at 350°F.
During baking, the custard sets around the croissants and apples, resulting in a creamy, soft texture punctuated by slight apple bite. After baking, the pudding rests briefly for filling to firm slightly. The accompanying caramel sauce is made by combining heavy cream, sugar, light corn syrup, and unsalted butter, producing a smooth, rich glaze that is drizzled over servings to add sweetness and moisture.
This dessert pairs well with whipped cream and serves as a comforting finish to a meal, especially in cooler weather due to its warm spices and creamy consistency.
The pudding keeps well for up to 4 to 5 days refrigerated in an airtight container. Reheat before serving to revive the custardy texture. Soaking the croissants overnight improves moisture and flavor absorption. Using croissants rather than bread offers a flakier, richer crumb and buttery flavor.
Ingredients
Bread Pudding
- 6 egg
- 3 cups milk
- 3 cups heavy whipping cream
- 1 cup sugar
- 2 tablespoons vanilla extract
- 1 tablespoon cinnamon
- 12 croissants (regular size)
- 2 Granny Smith apple sliced very thinly (about 2 cups
Caramel Sauce
- 1 ½ cups heavy whipping cream divided
- 1 cup sugar
- 1 cup light corn syrup
- ½ cup butter unsalted
Instructions
Bread Pudding
- Butter a 9x13-inch baking dish. Set aside.
- Whisk eggs in a large bowl. Add milk, cream, sugar, vanilla, and cinnamon. Whisk together until frothy.
- Tear croissants into bite-size pieces (about 1-inch cubes). Add to liquid mixture and stir gently until croissant pieces are soaked. Add sliced apples and stir to combine.
- Pour mixture into prepared dish and allow to soak overnight.
- When ready to bake, heat oven to 350 degrees F. Tightly cover the pan with foil and bake for 1 hour. Test for doneness by removing foil and inserting a knife in the center of the pudding. If the knife does not come out clean, re-cover and bake for additional 5-minute increments until the center shows no liquid custard.
- Remove from oven and allow to set for 10 minutes.
- Drizzle warm sauce over bread pudding. Top with whipped cream and serve.
Caramel Sauce
- While the bread pudding is baking, prepare the caramel sauce. Combine ½ cup heavy cream, sugar, corn syrup, and butter in a heavy medium-sized saucepan over medium-high heat. Bring to a boil. Boil for 6-10 minutes, stirring constantly, until it turns a light caramel color. Keep an eye on it; it will foam up near the end, and you may need to reduce the heat.
- Remove from heat and add the remaining 1 cup of cream. It is okay if the caramel clumps up a little as you pour the cream in. Keep stirring and it will smooth out. Keep warm until ready to serve.
Notes
- The bread pudding will keep for 4 to 5 days in an airtight container refrigerated.
- Allow the croissants to soak overnight in the custard for best flavor and texture.
- Reheat leftovers gently to restore creamy consistency before serving.
- Use Granny Smith apples for tartness that balances the sweetness of the pudding and caramel sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 79g | 26% |
| Protein | 12g | 24% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 167mg | 56% |
| Sodium | 358mg | 15% |
| Potassium | 385mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 53g | 106% |
| Vitamin A | 988IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 199mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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