Prep Time20 minutes
Total Time1 hour 15 minutes
Servings10 Servings
Few desserts feel as cozy and comforting as Apple Cinnamon Bread Pudding. With warm spices, tender custard-soaked bread, and a drizzle of sweet icing, this classic dessert is the perfect balance of rustic charm and irresistible flavor. It’s simple enough for a weeknight treat yet elegant enough for entertaining guests.
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Why You’ll Love this 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. Including with this recipe for bread pudding. It’s so simple to make and a crowd pleaser every time.
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.
Like easy breakfast or brunch recipes? Try my recipes for Blueberry Lemon Loaf, or Pumpkin Challah Bread Pudding with Cranberries, or my Pumpkin Apple Cake.
Heather’s Notes
- Perfect way to use up day-old bread and turn it into something special.
- Applesauce adds natural sweetness and moisture while keeping the custard light.
- Texas toast or thick brioche makes the pudding rich, buttery, and soft.
- Simple pantry staples come together in minutes—no fancy equipment needed.
- Can be served warm or cold, making it versatile for any season.
Ingredients
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.
Substitutions & Variations
- Bread – Swap brioche or Texas toast for challah or French bread. Gluten-free bread can also be used.
- Milk – Use half-and-half for extra creaminess or almond milk for a dairy-free version.
- Applesauce – Replace with pear sauce or pumpkin puree for seasonal twists.
- Sugar – Coconut sugar or maple syrup can be substituted for a less processed option.
- Add-ins – Stir in raisins, dried cranberries, or chopped walnuts for extra texture and flavor.
How to Make Bread Pudding
- 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.
Tips for Storing
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for 30–40 seconds or in the oven at 325°F until warm.
- Bread pudding can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Keep icing separate when storing to prevent the top from becoming soggy.
FAQs
Yes! Assemble the bread pudding the night before, cover, and refrigerate. Bake it the next day for a stress-free dessert.
Too much liquid or bread that’s too soft can cause sogginess. Use thick bread like Texas toast or brioche, and make sure it’s slightly stale.
Absolutely. Substitute whole milk with almond, oat, or coconut milk, and use dairy-free bread.
Since we’re using applesauce, you can add diced Granny Smith or Honeycrisp apples if you’d like chunks for extra texture.
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- Chocolate Chip Cookie Pie
- Curried Carrot & Apple Soup
- Spiced Cranberry Sauce
- Goat Cheese Quiche with Sweet Potato Crust
Apple Cinnamon Bread Pudding
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 slices Texas Toast, cubed
For the Icing:
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp milk
Instructions
- 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.
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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.
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!