This apple bread pudding with vanilla sauce is a comforting dessert perfect for any occasion. You’ll love how easily you can prepare this classic apple dessert, creating a warm and inviting treat for your family and friends. This recipe is a delightful addition to your collection of apple dessert recipes.
Key Ingredients & Substitutions:
- Bread: Stale challah, brioche, or French bread works best. You can use gluten-free bread as a substitution.
- Apples: Firm apples like Granny Smith, Honeycrisp, or Fuji are ideal. Pears can be a tasty substitute.
- Milk/Cream: Whole milk or a mix of milk and heavy cream for richness. Dairy-free milk alternatives like almond or oat milk work well.
- Eggs: Provide structure and richness. Flax eggs can be used for an egg-free version (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Brown Sugar: Adds a deep, caramel-like sweetness. Granulated sugar can be used, but brown sugar is preferred for flavor.
- Vanilla Extract: Essential for flavor. Pure vanilla extract is best.
Ingredients:
For the Bread Pudding:
- 6 cups stale bread, cut into 1-inch cubes (about 1 lb)
- 2 medium apples, peeled, cored, and diced
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups whole milk
- 1/2 cup heavy cream (optional, for extra richness)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
For the Vanilla Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk (whole or 2%)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8
- Calories per serving: Approximately 350-400 (without optional cream/butter for sauce)
- Tools Needed: 9×13 inch baking dish, large mixing bowl, whisk, saucepan
Step-by-Step Instructions:
1. Prepare Your Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter. This ensures your apple bread pudding won’t stick.
2. Combine Bread and Apples
In a large bowl, gently toss the stale bread cubes with the diced apples. Distribute them evenly in your prepared baking dish. This creates the base for your delicious apple dessert.
3. Mix Wet Ingredients
In the same large bowl, whisk together the brown sugar, cinnamon, and nutmeg. Add the milk, heavy cream (if using), eggs, and vanilla extract. Whisk until everything is well combined and smooth.
4. Assemble the Pudding
Pour the wet mixture evenly over the bread and apples in the baking dish. Gently press down on the bread cubes to ensure they are all soaked in the liquid. Let it sit for 10-15 minutes to allow the bread to absorb the mixture fully, making your apple bread pudding moist.
5. Bake the Bread Pudding
Bake for 50-55 minutes, or until the bread pudding is golden brown and a knife inserted into the center comes out clean. The internal temperature should be around 190°F (88°C). This is a key step for any of your apple dessert recipes.
6. Make the Vanilla Sauce
While the pudding bakes, whisk together the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the sauce thickens and comes to a gentle boil.
7. Finish the Vanilla Sauce
Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is melted and fully incorporated. Your creamy vanilla sauce is ready to serve over the warm apple bread pudding.
8. Serve and Enjoy
Let the bread pudding cool slightly before serving. Spoon generous portions onto plates and drizzle with the warm vanilla sauce. Enjoy this comforting apple dessert!
Variation Ideas:
- Add 1/2 cup of chopped nuts (pecans or walnuts) to the bread mixture for extra crunch.
- Stir in a handful of dried cranberries or raisins with the apples.
- For a touch of spice, add a pinch of ground ginger or cardamom to the custard mixture.
- Sprinkle a tablespoon of coarse sugar on top before baking for a sparkling crust.
Storage Instructions:
Store any leftover apple bread pudding in an airtight container in the refrigerator for up to 3-4 days. You can gently reheat individual portions in the microwave or a warm oven until heated through. The vanilla sauce can be stored separately in an airtight container in the refrigerator for the same duration.
Frequently Asked Questions (FAQ):
Q: Can I use fresh bread instead of stale bread?
A: While stale bread absorbs the custard better, you can use fresh bread. Just toast it lightly in the oven first to dry it out.
Q: What kind of apples are best for this apple dessert recipe?
A: Firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji hold their shape well and provide good flavor.
Q: Can I make this apple bread pudding ahead of time?
A: Yes, you can assemble the pudding the night before and refrigerate it. Let it sit at room temperature for 30 minutes before baking, and you might need to add 5-10 minutes to the baking time.
Q: Why did my bread pudding turn out soggy?
A: This usually means the bread didn’t have enough time to soak up the custard, or it was overbaked. Ensure you allow adequate soaking time.
Q: Can I freeze apple bread pudding?
A: Yes, you can freeze baked bread pudding in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight and reheat before serving.
Q: What if my vanilla sauce is too thin or too thick?
A: If it’s too thin, whisk a small amount of cornstarch mixed with cold water into the warm sauce and simmer for another minute. If it’s too thick, whisk in a tablespoon of milk at a time until desired consistency is reached.