Apple Cinnamon Bread Pudding

This is the kind of dessert that belongs to a cold, rainy day.

Not fancy. Not loud. Just warm bread, soft apples, cinnamon, brown sugar, and enough custard to turn what might have been leftover into something that feels intentional.

It would pair beautifully with the Green Chile Mushroom Soup. The soup brings earth and heat. The bread beside it brings comfort. This dessert carries that comfort into something sweet.

A quiet ending.

Ingredients

• 6 cups day-old bread, cubed
• homemade bread, brioche, challah, French bread, or sandwich bread all work
• 2 medium apples, peeled and diced
• Honeycrisp, Gala, Fuji, or Granny Smith
• 4 tablespoons butter, divided
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg, optional
• Pinch of salt
• 3 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• Or use all milk if you want it lighter
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract

Optional Topping

• 2 tablespoons melted butter
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon

Method

Preheat the oven to 350°F.

Grease an 8×8-inch baking dish or a similar-sized casserole dish.

Place the bread cubes in a large bowl.

In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced apples, brown sugar, cinnamon, nutmeg if using, and a pinch of salt.

Cook for 5 to 7 minutes, until the apples soften slightly and the sugar begins to turn syrupy.

Pour the warm apples over the bread cubes and gently toss.

In another bowl, whisk together the eggs, milk, heavy cream, granulated sugar, and vanilla.

Pour the custard over the bread and apples. Press the bread down gently so it can soak up the custard.

Let it sit for 15 to 20 minutes.

Pour the mixture into the prepared baking dish.

For the topping, mix the melted butter, brown sugar, and cinnamon together, then drizzle it over the top.

Bake for 40 to 45 minutes, until the top is golden and the center is set but still soft.

Let it rest for 10 minutes before serving.

Optional Vanilla Glaze

• 1/2 cup powdered sugar
• 1 tablespoon milk or cream
• 1/2 teaspoon vanilla extract

Stir together until smooth. Drizzle over the warm bread pudding just before serving.

Notes From My Kitchen

Day-old bread works best because it absorbs the custard without falling apart.

This is also a good place to use any leftover homemade bread from the Green Chile Mushroom Soup meal. The bread that sat beside the bowl can come back one more time, softened with apples, cinnamon, and custard.

For a richer dessert, use brioche or challah.

For something more practical and still good, use whatever bread you already have.

Add pecans or walnuts for some crunch.

Serve it warm, plain, glazed, or with a small scoop of vanilla ice cream.

This is not a dessert trying to impress the room.

It is the kind that waits quietly at the end of the meal.

Kyle J. Hayes

kylehayesblog.com

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