Apple Bread Pudding

No ratings yet

This easy Apple Bread Pudding is made with cinnamon-spiced apples, custard-soaked bread, and golden raisins, then baked until golden and tender. Serve it warm with a simple vanilla yogurt drizzle for a cozy dessert or breakfast.

Prep Time10

Cook Time50

Resting Time10

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

Apple Filling

2 tablespoons coconut oil
3-4 apples peeled and diced
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons honey or maple syrup

Bread Pudding

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

Optional: Vanilla Yogurt Drizzle

¾ cup plain Greek yogurt
2 tablespoons honey
1 teaspoon vanilla extract
2-3 tablespoons milk to thin it

Instructions

Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
Heat the 2 tablespoons coconut oil in a skillet over medium heat. Add the 3-4 apples (peeled, diced), 1½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, and 2 tablespoons honey. Cook for about 5 minutes until the apples begin to soften but still hold their shape.
Spread the 1 bread loaf (cubed) and ½ cup golden raisins into the baking dish.
In a large bowl, whisk together the 4 large eggs, 2 cups whole milk, ½ cup plain Greek yogurt, 2 tablespoons honey, 2 teaspoons vanilla extract, ½ teaspoon cinnamon, and pinch of salt until smooth.
Pour this custard evenly over the bread. Gently press the bread down with a spoon so it absorbs the liquid, or give it a gentle toss. Let it rest for 10 minutes.
Spoon the warm apples evenly over the top.
Bake for 40 to 45 minutes, until the center is set and the top is golden.
Meanwhile, whisk together the ¾ cup plain Greek yogurt, 2 tablespoons honey, 1 teaspoon vanilla extract, and enough milk (2-3 tablespoons milk) to create a smooth drizzle.
Allow the bread pudding to cool for about 10 minutes before drizzling generously with the vanilla yogurt sauce.

Notes

Serving Size: 1 generous slice
Day-old or slightly stale bread works best because it absorbs the custard without becoming too soft.
Cut the bread into about 1-inch cubes for the best texture.
Honeycrisp, Gala, Fuji, or Granny Smith apples all work well.
Let the bread absorb the custard evenly before baking.
For a sweeter dessert, drizzle with extra honey or caramel sauce before serving.
The vanilla yogurt drizzle can be made ahead and refrigerated until ready to use.
Serve warm for the best texture.
Store leftovers covered in the refrigerator for up to 4 days.

Nutrition