Easy Apple Bread Pudding - Healthy Fitness Meals

Name: Apple Bread Pudding
Prep time: 10 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 tablespoons coconut oil; 3-4 apples (peeled and diced); 1½ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; 2 tablespoons honey (or maple syrup); 1 bread loaf (cubed); ½ cup golden raisins; 4 large eggs; 2 cups whole milk; ½ cup plain Greek yogurt; 2 tablespoons honey; 2 teaspoons vanilla extract; ½ teaspoon cinnamon; pinch of salt; ¾ cup plain Greek yogurt; 2 tablespoons honey; 1 teaspoon vanilla extract; 2-3 tablespoons milk (to thin it)

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This homemade Apple Bread Pudding is made with cinnamon-spiced apples, custard-soaked bread, and golden raisins, then baked until golden and caramelized on top. It’s soft and comforting in the middle, and even better with a simple drizzle of vanilla yogurt.

When you want a dessert that’s pure comfort, bread pudding is one of the easiest options out there. There’s no need to worry about pie crusts or pull out the stand mixer; it’s a simple mix-and-bake situation. Just soak cubed bread and lightly sautéed apples in a honey-sweetened custard, then bake. The bread soaks up the liquid as it cooks, creating a crisp crust and a custardy center dotted with chunks of spiced apples. Perfect for a cozy sweet treat on a cool fall evening.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

50 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Apple Bread Pudding. You’ll find the full quantities in the recipe card further down the post.

Ingredients to make apple bread pudding.

Apple filling: Cook chunks of peeled apples quickly in cinnamon, nutmeg, and maple syrup until just tender. This kick-starts their caramelization, making them super soft and sweet. Granny Smith apples are nice if you like a tart flavor, or use Fuji apples for a sweeter taste.

Cubed bread: Soft, white bread is perfect for this. You can even use brioche or challah for a richer bread pudding. It’s best if the bread is a couple of days old, as it will soak up the custard without becoming mushy.

Custard: A simple mixture of eggs, milk, yogurt, and honey forms the custard base, whisked together and poured over the bread before baking. The eggs help the custard to set, making the bread pudding soft and rich without being wet.

Raisins: Add pops of sweetness to each bite. Feel free to omit them if you’re not a fan of raisins, or replace them with other chopped, dried fruit like dried apricots, prunes, or pitted dates.

Vanilla yogurt drizzle: Lightly sweetened, vanilla-scented yogurt thinned with a little milk, served alongside the bread pudding. You can swap this for crème fraîche or a scoop of vanilla ice cream, if preferred.

Tips for the Best Bread Pudding

Use day-old bread: Using slightly stale bread gives the best texture. If your bread is fresh, cut it into cubes and spread it on a tray. Let it sit out overnight to dry out, or toast lightly in the oven before using.
Prep ahead for easy hosting: You can assemble the bread pudding and store it in the fridge overnight before baking, making it a great dessert when you’re having guests over.
Cut bread into equal pieces: When cubing the bread, cut it into chunky, even pieces. This ensures each piece absorbs the same amount of custard, giving the bread pudding an even texture.
Let it rest before baking: Leaving the custard-soaked bread to sit for 10 minutes before baking gives everything a chance to absorb properly, resulting in a perfectly moist center with no liquid weeping out.

How to Make Apple Bread Pudding

Before you start: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

Step 1. Heat the coconut oil in a skillet over medium heat. Add the apples, cinnamon, nutmeg, and maple syrup (or honey). Cook for about 5 minutes until the apples begin to soften but still hold their shape.

Step 2. Spread the bread cubes and golden raisins into the baking dish.

process shot to cube the bread, adding them to a dish, and then cooking apple pieces with cinnamon on a pan.

Step 3. In a large bowl, whisk together the eggs, milk, Greek yogurt, honey, vanilla, cinnamon, and salt until smooth.

Step 4. Pour the custard evenly over the bread. Gently press the bread down with a spoon to absorb the liquid, or give it a gentle toss. Let it rest for 10 minutes.

Step 5. Spoon the warm apples evenly over the top.

process shot of pouring the egg mixture over the bread and then topping with cinnamon seasoned cooked apples.

Step 6. Bake for 40 to 45 minutes, until the center is set and the top is golden.

Step 7. Meanwhile, whisk together the Greek yogurt, honey, vanilla, and enough milk to create a smooth drizzle.

Step 8. Allow the bread pudding to cool for about 10 minutes before drizzling generously with the vanilla yogurt sauce.

apple pudding served in a bowl and topped with a serving of vanilla icecream.

Recipe Notes

Storage: Let cool, then store in an airtight container (or tightly cover the dish it was baked in) in the fridge for up to 5 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).

Reheating: Cover with foil and warm in a 350°F oven for 15-20 minutes, until warmed through; remove the foil for the last 5 minutes. You can also microwave individual portions, but it won’t give you the crispy crust that oven warming will.

Freezing: You can freeze the assembled, unbaked bread pudding. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge, then uncover and bake as usual.

Add some crunch: Layer in chopped walnuts or pecans with the cubed bread and raisins.

Swap the fruit: Change the apples for pears, plums, or fresh apricots for a different flavor.

A white bowl filled with apple bread pudding topped with a scoop of ice cream.

Questions I Get Asked a Lot

What kind of bread works best?

A soft, white loaf of bread is great for bread pudding. Brioche or challah are also delicious options for a more indulgent taste. The most important thing is to use bread that is slightly stale.

How long should I let it soak?

Usually, letting the bread pudding soak for 10 minutes is enough for the bread to absorb the custard. You can also cover it and let it soak overnight in the fridge if you like.

What type of apples are best?

The easiest option is to use your favorite apple variety. If you prefer a sweeter flavor, go with a variety like Fuji or Honeycrisp. For a sweeter-tart taste, Granny Smith or Pink Lady are great.

How can I tell when it’s done baking?

The bread pudding should be done when the top looks golden and feels firm-ish to the touch around the edges. The center should still be a bit soft and jiggly when you shake the pan. You can use a thermometer to probe the middle – it should read 160-170°F.

Do I have to use raisins?

No. You can leave them out or replace them with chopped pecans, walnuts, or dried cranberries.

Common Mistakes to Avoid

Using Very Fresh Bread: Fresh, soft bread can get too mushy when soaked in custard. Slightly stale or day-old bread works best because it can absorb the custard without falling apart.
Cutting the Bread Too Small: Cut the bread into roughly 1-inch cubes so the pieces hold their texture after baking.
Not Letting the Bread Absorb the Custard: Make sure the custard coats the bread evenly before baking. Give it a few minutes to soak in if needed.
Using Too Much Liquid: The bread should be well coated but not swimming in custard. Too much liquid can leave the center overly wet.
Overbaking: Bake just until the center is set and the top is golden. Overbaking can make the pudding dry.

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