Cinnamon Apple Christmas Bread Pudding
- Cook Time: 70 minutes
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 6–8 cups of day-old brioche or challah bread, cut into 1-inch cubes
- 2 large Granny Smith or Honeycrisp apples, peeled and diced
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted (plus extra for greasing)
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional: 1/2 cup raisins or chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish or a large casserole dish with butter to ensure the pudding doesn’t stick and develops a nice crust.
- Place the cubed bread and diced apples into a large mixing bowl. If you are using raisins or pecans, add them now. Gently toss the ingredients together so the apples are evenly distributed among the bread cubes, then pour the mixture into your prepared baking dish.
- In a separate medium bowl, whisk together the eggs, sugar, milk, heavy cream, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the sugar is dissolved and the mixture is smooth and fragrant.
- Slowly pour the custard mixture over the bread and apples in the baking dish. Use a spatula or your hands to gently press the bread down so every piece is submerged or coated in the liquid. Let it sit for about 15-20 minutes; this allows the bread to soak up the custard for a moist interior.
- Place the dish in the center of the oven and bake for 45 to 55 minutes. The bread pudding is done when the top is golden brown and the center is set but still slightly jiggly. If the top browns too quickly, cover it loosely with foil halfway through.