Apple Bread Pudding
User Reviews
5
Apple Bread Pudding
Description
This Apple Bread Pudding features French bread soaked in a custard mixture enriched with eggs, milk, honey, and aromatic spices such as cardamom, cinnamon, and ground ginger. Diced apples and chopped walnuts scattered throughout add texture and bursts of flavor. The custard soaks into the bread cubes overnight, ensuring a moist and tender interior once baked. The combination of warming spices and fruit complements the natural sweetness of the custard base.
During baking, the pudding develops a gentle golden crust on top while the interior sets soft and custardy. It's cooled briefly before serving to allow the custard to firm and flavors to meld. The dish is commonly enjoyed with vanilla ice cream or a creamy yogurt accompaniment to balance the warm spices and textures.
Apple Bread Pudding is often baked in a medium-sized pan and can be made ahead by refrigerating the assembled dish before baking. Leftovers store well in the refrigerator for several days or can be frozen for up to a month, making it convenient for preparing in advance or saving for later enjoyment. Reheating is best done gently in the oven to preserve the texture.
Ingredients
- ½ loaf French bread about ½ lb
- 2 cups apple diced with skin on (about 1 large apple)
- ½ cup walnuts coarsely chopped
- 4 egg large
- 2 cups milk
- ½ cup honey
- 1 orange zested
- ¼ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- vanilla ice cream for serving
- caramel sauce for serving
Instructions
- Grease 7 x 11” or 9 x 9” or 8 x 8” baking pan.
- Cut bread into ¾” thick cubes and spread all over the baking dish.
- In a large bowl, whisk the eggs with the honey until smooth. Add the milk, zest, and spices. Whisk until combined.
- Pour the custard mixture over the bread in the pan, moving as you pour so that all the bread gets covered. You can also put everything in a blender and blitz it until smooth.
- Sprinkle the apple and walnuts over the bread and press down with a spatula.
- Cover with plastic wrap and refrigerate for at least 1 hour or even as long as overnight.
- Preheat oven to 350°F.
- Remove the plastic wrap and bake the bread pudding for 35-45 minutes, depending on pan depth until lightly browned on top and all the custard is solid.
- Allow to cool for at least 15 minutes before serving. Great with ice cream or Greek yogurt for a lighter take.
Notes
- Prepare the bread pudding ahead by refrigerating the assembled custard-soaked bread for at least 1 hour or overnight to enhance flavor and texture.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 1 month before reheating at 300°F.
- Serve slightly cooled with vanilla ice cream or Greek yogurt for a balanced dessert.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 231mg | 10% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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