The easiest Apple Cinnamon Bread Pudding that’s perfect for a weekend morning, Sunday brunch, or Christmas morning. The smell of spices and apples will perfume your home while it bakes.
Apple Cinnamon Bread Pudding Recipe
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.
I recently had coffee with her to “catch up” and in passing she asked if I had any kind of easy brunch dish that would be perfect for Easter Sunday. I had just made a Sweet Potato Crusted Quiche, but figured I’d whip something else up that was more breakfast-y. Is that a word? Anyway, this recipe comes together quick and can be baked ahead and reheated if necessary.
You can kick this bread pudding up a notch by tossing in chunks of diced apples, chocolate chips, raisins or dried cranberries…the possibilities are endless! I hope you enjoy it as much as we did. Check out all of the other great recipes that were in the recent food article here: Simplicity of Brunch.
- Texas Toast – is a thick sliced white bread. Experiment with other types of cubed bread like croissants, brioche, or sourdough for similar delicious results.
- Whole Milk – will make the custard for the bread rich and luscious, but if you’d prefer you can use any type of milk, even nut or seed milks.
- Applesauce – really helps make the custard perfumed and delicious.
Apple Cinnamon Bread Pudding
- 2 cups applesauce
- 4 large eggs
- ½ cup brown sugar plus 2 tablespoons for the topping
- ½ cup white sugar
- 1 cup whole milk
- 1 ½ teaspoons ground cinnamon
- 8 slices Texas Toast cubed
For the Icing:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- Preheat oven to 350 degrees F. 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 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.
- To a small bowl add the powdered sugar, vanilla and milk and stir to combine. Drizzle over the warm bread pudding and serve immediately.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.