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Apple Bread Pudding Loaf 1

Apple Bread Pudding Loaf

This Apple Bread Pudding Loaf reimagines a classic comfort food by combining the heartwarming flavors of cinnamon-spiced apples with custardy bread to create a loaf that's perfect for breakfast, dessert, or an afternoon treat. Unlike traditional bread pudding that's served in a dish, this version is sliceable, making it more versatile for serving and storing.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 285 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Medium Saucepan
  • Whisk
  • Aluminum Foil
  • Wire Rack

Ingredients
  

Bread Base

  • 8 cups day-old bread cubes challah, brioche, or French bread work best
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Apple Mixture

  • 3 medium apples Honeycrisp, Granny Smith, or Braeburn, peeled, cored, and diced
  • 2 tbsp unsalted butter
  • 1/3 cup brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice

Optional Glaze

  • 1 cup powdered sugar
  • 2-3 tbsp apple cider or milk
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving overhanging edges for easy removal. If your bread isn't already stale, spread the cubes on a baking sheet and toast in the oven for 10 minutes until slightly dried out but not browned.
  • In a medium saucepan, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 7-8 minutes, stirring occasionally, until the apples are softened but still hold their shape. Allow the mixture to cool for 5 minutes.
  • In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. The mixture should be smooth and slightly frothy.
  • Add the bread cubes to the custard mixture, gently folding until all pieces are evenly coated. Let stand for 15 minutes, stirring occasionally to ensure even absorption.
  • Layer half of the soaked bread mixture into the prepared loaf pan. Spoon two-thirds of the apple mixture evenly over the bread layer, pressing gently. Top with the remaining bread mixture and finish with the remaining apple mixture. Press down lightly to compact the loaf.
  • Cover the loaf pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes until the center is set and the top is golden brown. A knife inserted in the center should come out mostly clean with just a few moist crumbs.
  • Allow the loaf to cool in the pan for 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack. If using the glaze, whisk together the powdered sugar, apple cider or milk, and vanilla until smooth. Drizzle over the warm (not hot) loaf.

Notes

For a dairy-free version, substitute the milk and cream with full-fat coconut milk or almond milk, and use plant-based butter.
Day-old bread works best as it absorbs the custard without becoming too soggy.
For added texture and nutrition, add 1/4 cup of chopped walnuts or pecans.
The internal temperature should reach 165°F for food safety and ideal custardy texture.

Nutrition

Calories: 285kcalCarbohydrates: 43gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 80mgSodium: 220mgFiber: 2gSugar: 28g
Keyword Bread Pudding, Apple Dessert, Food Waste Reduction, Comfort Food, Apple Loaf
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