Best 2 Easy Apple Bread Pudding Recipes

Apple bread pudding is a classic comfort dessert that combines the flavors of warm, soft bread, sweet apples, and a creamy custard. This versatile dish can be made with a variety of different breads, apples, and spices, making it a great way to use up leftover ingredients. Apple bread pudding is also a relatively easy dessert to make, making it a popular choice for busy home cooks.

This article provides recipes for three different versions of apple bread pudding: a classic recipe, a gluten-free recipe, and a slow-cooker recipe. The classic recipe is made with white bread, Granny Smith apples, and a mixture of milk, eggs, sugar, and spices. The gluten-free recipe uses almond flour and tapioca flour instead of white bread, and the slow-cooker recipe allows you to make the dish in your slow cooker for a hands-off approach.

No matter which recipe you choose, you're sure to enjoy the delicious flavor and comforting texture of apple bread pudding. Serve it warm with a scoop of vanilla ice cream or whipped cream for a truly indulgent dessert.

Here are our top 2 tried and tested recipes!

GRAMMA'S APPLE BREAD PUDDING

Gramma's Apple Bread Pudding image

This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!

Provided by MESHEL

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

4 cups soft bread cubes
¼ cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 ¾ cups milk
¼ cup margarine
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
2 eggs, beaten
¼ cup white sugar
¼ cup brown sugar
½ cup milk
½ cup margarine
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Nutrition Facts : Calories 430 calories, Carbohydrate 58.8 g, Cholesterol 52 mg, Fat 20 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 372 mg, Sugar 46.7 g

APPLE PIE BREAD PUDDING

Apple Pie Bread Pudding image

Day-old brioche works best for soaking up the custard mixture in this hybrid dessert. The sweet-tart apples are a nice counterpoint to the rich pudding.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 2h20m

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter, plus more for dish
1 cup heavy cream
1 cup whole milk
3 large eggs
8 ounces brioche, cut into 1-inch cubes (6 cups)
2/3 cup light brown sugar
1/3 cup granulated sugar
2 teaspoons pure vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
2 Granny Smith apples, peeled, quartered, cored, and sliced crosswise in 1/4-inch thick pieces (2 cups)
Turbinado sugar, for sprinkling (optional)
Vanilla ice cream, for serving

Steps:

Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter a 9-inch pie plate; set aside.
In a large bowl, whisk together cream, milk, and eggs. Add brioche and gently toss to coat. Set aside at room temperature for 30 minutes to soak.
Meanwhile, melt butter in a medium saucepan over medium heat. Remove from heat and add granulated sugar, brown sugar, vanilla, spices, and salt; stir until smooth and well combined. Add apples and toss to coat.
Gently fold apple mixture into the bread mixture until well combined. Spoon bread and apple mixture into prepared pie plate, then pour remaining liquid over top just to fill to the edge of the dish (you may not use all of it). Sprinkle with turbinado sugar, if desired.
Bake, covered with parchment-lined foil, for 45 minutes (with a parchment-lined baking sheet placed at the bottom of the oven to catch drips). Uncover and continue to bake until bread pudding is golden brown and set in the center, 30 to 35 minutes more. Let sit on a wire rack 10 to 20 minutes before serving with ice cream. Bread pudding is best served warm, but can be kept refrigerated, tightly covered, up to 3 days.

Tips:

Use a variety of apples for a more complex flavor. A combination of sweet and tart apples works well.
Don't overmix the batter. Overmixing can result in a tough, dense bread pudding.
Use a baking dish that is large enough to accommodate the bread pudding. A 9x13 inch baking dish is a good option.
Bake the bread pudding until the center is set and a toothpick inserted into the center comes out clean.
Serve the bread pudding warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Apple bread pudding is a classic dessert that is easy to make and always a crowd-pleaser. This recipe is a great way to use up leftover bread and apples. The bread pudding is moist and flavorful, with a perfect balance of sweetness and tartness. It is also a great make-ahead dessert, as it can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.