Apple cinnamon bread pudding takes crusty day-old bread and turns it into a warm, custardy bake that tastes like fall in every bite. Bread cubes soak up a spiced vanilla custard, tender apples melt into every layer, and the top bakes to a golden crust. It is the kind of old-fashioned breakfast bake (or dessert) that fills the whole house with the smell of cinnamon and baked apples, and it comes together with pantry staples you likely already have on hand. Don’t sleep on the quick icing drizzle, it adds the right amount of extra sweetness and decadence.
If you love turning simple bread into something special, you are in good company here. This recipe follows the same custard-soaked approach as my Overnight Eggnog French Toast, leans on the same fall apple flavor as my Pumpkin Spiced Apple Turnovers, and delivers that same fruit-forward comfort as my Mixed Berry Crisp. Once you see how forgiving bread pudding is, it may become your go-to way to use up a loaf that is past its prime.
In This Post
Why You’ll Love this Apple Cinnamon Bread Pudding
One of the great things about being a food blogger is the people you meet along your journey. I have made fast friends with Lorie Hutson from The Spokesman Review, our local paper and she has graciously added my recipes in the Food section many a time. Including with this recipe for bread pudding. It’s so simple to make and a crowd pleaser every time.
There is no fussy technique, no stand mixer, and no special equipment required. You whisk a simple custard, fold in bread and apples, and let the oven do the work. It is budget-friendly because it rescues day-old bread, make-ahead friendly because it can rest in the fridge before baking, and endlessly adaptable to whatever apples and bread you have. The result is soft and custardy in the center, lightly crisp on top, and packed with warm cinnamon-apple flavor in every bite.
Heather’s Expert Tips for the Best Apple Cinnamon Bread Pudding
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Start with dry bread. Day-old or slightly stale bread soaks up the custard without turning to mush. If your bread is fresh, cube it and toast it in a low oven for 10 minutes to dry it out first.
- Give it time to soak. Let the bread sit in the custard for at least 20 to 30 minutes before baking so every cube absorbs the liquid. This is what creates that signature soft, pudding-like texture.
- Pick the right apples. Firm, tart-sweet varieties like Honeycrisp, Braeburn, or Granny Smith hold their shape and balance the sweetness. Softer apples can break down too much during baking.
- Season with intention. As the co-founder of Spiceology, I always taste my custard before it hits the bread. A full teaspoon of good cinnamon plus a pinch of nutmeg and salt builds a deeper, more layered spice profile than cinnamon alone.
- Bake until just set. The center should be soft but not wet when you gently press it. Pull it while it still has a slight jiggle and let it rest, since it continues to set as it cools. For another custard-soaked bake worth trying, see my Chocolate Gingerbread Croissant Bake.
Equipment Needed
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Cutting board and chef’s knife
- Measuring cups and spoons
Ingredients for Apple Cinnamon Bread Pudding
For the Bread Pudding:
- Applesauce – Adds natural sweetness and moisture, making the bread pudding soft and flavorful.
- Eggs – Work as the binder, setting the custard as it bakes.
- Brown Sugar – Deep, caramel-like sweetness that pairs beautifully with cinnamon.
- White Sugar – Balances flavors and gives just the right amount of sweetness.
- Whole Milk – Creates a creamy custard base. Whole milk is best for richness, but 2% works in a pinch.
- Ground Cinnamon – Brings that warm spice that makes this dessert cozy and comforting.
- Texas Toast or Thick Brioche Bread – The sturdy bread soaks up the custard without falling apart. Day-old bread works best.
For the Icing:
- Powdered Sugar – Smooth and perfect for making a drizzle.
- Vanilla Extract – Adds sweet aroma and depth of flavor.
- Milk – Thins out the icing to the perfect drizzle consistency.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
Recipe Variations and Substitutions
- Swap the bread. Brioche and challah make a richer, more decadent pudding, while French bread or sourdough give a sturdier, more rustic texture.
- Add mix-ins. Fold in chopped pecans or walnuts, raisins, dried cranberries, or a handful of caramel bits for extra texture and flavor.
- Change the spice. Trade the cinnamon for a homemade chai blend or add a pinch of cardamom and ginger for a warmer, spicier profile.
- Make it boozy. A splash of bourbon or dark rum in the custard adds depth and pairs beautifully with the apples.
- Finish with sauce. A drizzle of warm caramel, vanilla sauce, or a simple bourbon glaze takes this dessert from everyday to special-occasion.
How to Make Apple Cinnamon Bread Pudding Step-by-Step
How to Store, Freeze, and Reheat
- Store: Cover leftovers tightly and refrigerate for up to 4 days.
- Freeze whole: Wrap the cooled, baked pudding well and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Freeze in portions: Cut into individual servings and freeze on a tray, then transfer to a freezer bag for easy grab-and-go desserts.
- Reheat in the oven: Warm covered at 325°F until heated through, about 15 to 20 minutes, for the best texture.
- Reheat in the microwave: Heat a single serving for 30 to 45 seconds when you want a quick treat.
Frequently Asked Questions
Slightly stale, sturdy bread works best because it soaks up custard without falling apart. Brioche and challah give a rich, tender result, while French bread and sourdough hold up well for a firmer texture. You can even use leftover homemade bread from my Ultimate Guide to Homemade Bread.
Yes. Assemble it, cover, and refrigerate for up to 24 hours before baking, then add a few extra minutes to the bake time since it starts cold. This makes it an easy choice for holiday brunches and dinners.
A soggy center usually means it was underbaked or the bread was too fresh to absorb the custard properly. Use dried or day-old bread and bake until the center is just set with only a slight jiggle.
Cinnamon is the star, but nutmeg, cloves, ginger, and cardamom all deepen the flavor. A pre-mixed blend like my Chai Spice Blend is an easy shortcut for a warm, layered taste.
It shines with a scoop of vanilla ice cream, a pour of warm caramel sauce, or a mug of coffee. For a full fall dessert spread, pair it with my Pumpkin Apple Cake or add it to a holiday menu like my 50+ Thanksgiving Recipes roundup.
Yes, in a pinch. Drain canned apples well and reduce any added sugar in the custard, or use apple pie filling and cut back on the spices already in the recipe.
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Apple Cinnamon Bread Pudding Recipe
Recommended Tools
Ingredients
- 2 cups applesauce, homemade or store-bought
- 4 large eggs
- ½ cup brown sugar, plus 2 tablespoons for the topping
- ½ cup granulated sugar
- 1 cup milk
- 1 ½ tsp ground cinnamon
- 8 cups cubed bread, such as Texas Toast, rustic bread, challah, or brioche
For the Icing:
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp milk
Instructions
- Preheat oven to 350ºF. Spray a 9×13 baking dish with cooking spray. Set aside.
- In a large bowl add the applesauce, eggs, brown sugar, white sugar, milk and ground cinnamon. Whisk to combine.
- Add the bread cubes and toss lightly to coat. Allow to sit for a few minutes. Add to prepared baking dish and sprinkle the remaining 2 tablespoons of brown sugar over the top.
- Bake uncovered for 50-55 minutes, or until the center is set and the pudding has puffed. Remove from the oven and cool for a few minutes.
For the Vanilla Icing
- To a small bowl add the powdered sugar, vanilla, and milk and stir to combine. Drizzle over the warm bread pudding and serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I’d love to make this Apple Cinnamon Bread Pudding, but I cannot find Texas toast in my area that isn’t already seasoned with garlic & butter. You state that a different kind of bread can be used in the recipe. How much? There is no measurement for the Texas toast other than # of slices. Do I need 2 cups of cut up bread? 4 cups?
Thanks in advance!
Thank you for calling this to my attention Ruth. This was an old recipe where I wasn’t as specific – but it’s updated now with cups vs slices. Hope that helps. ~heather
A tasty simple dish that is easy to make and is enjoyable.
Instead of making the drizzle I used salted caramel sauce to top the bread pudding so give in a little something extra
I really love this recipe and hope you will too!
Its in the oven right now. The applesauce mixture tasted awesome before it went into the oven. I can’t wait. It also is filling the house with incredible smells.
Hi Heather, I’ve been coordinating tailgates/post game meals for my son’s soccer team and found this recipe when I had a couple of dozen sandwich rolls leftover. I substituted the rolls for the texas toast and cooked this in a crockpot to keep warm for a post game dessert treat. the boys and parents loved it! thanks so much for the recipe!
I really like bread pudding. Would love to try this..
Yum, Heather. I would love it you fed this to me for breakfast!
Utterly yummy. Used up the end of last years apple sauce for this and now I’ll have to make extra this year just for this recipe.
Texas toast? the garlic stuff? in a dessert? doesn’t sound good unless you just mean the bread they make texas toast out of
Hi there, I live in England. I have no idea what Texas Toast is. Please can you clarify? Also, if I want to use apples, instead of apple sauce? I assume I just cook about the amount I think will make two cups?
It looks great. Thanks.
Julia
it’s a really thick cut white bread, like french toast bread. You could also use a challah if that’s more easily accessible. Hope that helps. Yes to the applesauce question as well.
I adore bread pudding, and this one sounds and looks amazing…can’t wait to make it for brunch next weekend.
This looks beyond delicious!!!!!!
Amazing! I’ll have to make this for brunch this weekend!
I agree with Kiran! Especially because of the applesauce, yum.
Oh my gosh! I need this bread pudding in my life!