Apple Cinnamon Bread Pudding

Apple cinnamon bread pudding recipe

The Spruce / Nita West

Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
591 Calories
19g Fat
97g Carbs
11g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 591
% Daily Value*
Total Fat 19g 24%
Saturated Fat 10g 52%
Cholesterol 111mg 37%
Sodium 460mg 20%
Total Carbohydrate 97g 35%
Dietary Fiber 4g 16%
Total Sugars 64g
Protein 11g
Vitamin C 0mg 1%
Calcium 243mg 19%
Iron 3mg 18%
Potassium 282mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bread pudding is a super tasty and homey dessert. It is hot and comforting but special enough to serve at a holiday or fall-themed dinner party. Serve this wonderful bread pudding with the delicious apple brandy sauce or use your favorite vanilla sauce. A big scoop of vanilla ice cream is also a perfect topper to this hot bread pudding. For an elegant serving trick, sprinkle confectioners' sugar over the top of the bread pudding just before serving it.

This recipe uses Granny Smith apples in this pudding, but just about any good baking apple could be used in the dish. Jonathan, Fuji, Rome Beauty, and Cortland would all be good apple choices. The recipe calls for cinnamon bread. If you cannot locate cinnamon bread without the raisins, don't worry. The recipe also calls for raisins, so they are a welcome ingredient. If you are using cinnamon raisin bread, you can decide if you want to omit the additional raisins or use them. You can also use dried cranberries, for a tart twist that will pair well with the cinnamon (or cinnamon raisin) bread.


  • 4 cups cinnamon bread, torn into small pieces

  • 1 teaspoon ground cinnamon

  • 1 large Granny Smith apple, peeled, cored, very thinly sliced

  • 1/4 cup raisins, chopped, optional

  • 2 cups milk

  • 1 cup brown sugar, packed

  • 3 tablespoons unsalted butter

  • 3 large eggs

  • 1 teaspoon pure vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Ingredients for apple cinnamon bread pudding
    ​The Spruce / Nita West
  2. Butter an 11 x 7-inch baking dish. Preheat the oven to 350 F.

    Butter pan
    ​The Spruce / Nita West
  3. In a large bowl, combine the bread, cinnamon, apple slices, and raisins or chopped dried cranberries, if using. Toss the mixture and make sure it's all well mixed.

    Combine bread and apple
    ​The Spruce / Nita West
  4. In a medium saucepan, combine milk, brown sugar, and butter. Heat over medium heat until hot and butter is melted. Be sure not to bring this mixture to a boil.

    Combine milk, brown sugar, and butter
    ​The Spruce / Nita West
  5. In a medium bowl, whisk together the eggs and vanilla. Quickly whisk in the hot milk mixture.

    Whisk together eggs and vanilla
    ​The Spruce / Nita West
  6. Pour the milk mixture over the bread. Stir to mix well.

    Pour milk mixture in
    ​The Spruce / Nita West
  7. Pour the bread mixture into the prepared baking dish.

    Pour bread mixture in
    ​The Spruce / Nita West
  8. Set a jelly roll pan or large shallow baking dish in the oven. Set the bread pudding pan inside the larger pan.

    Set a jelly roll pan
    ​The Spruce / Nita West
  9. Add very hot water to the outer pan to a depth of about 1/2 inch.

    Add hot water
    ​The Spruce / Nita West
  10. Bake for 40 to 50 minutes, or until a knife inserted near center comes out clean.

  11. Serve and enjoy.

    Apple cinnamon bread pudding
    ​The Spruce / Nita West


  • If you have any leftover bread pudding, store it in a sealed container in the refrigerator. It will last for four to five days.
  • You'll notice that the recipe includes a "water bath," which simply means that the casserole dish should be placed in a pan of hot water in the oven. There are two benefits to this method. First, it adds a moist heat to the baking process, which prevents the pudding from becoming rubbery. Second, it provides an even, slow heat source from the hot water. This allows the pudding to bake more evenly from the top and bottom.

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