Transform stale bread into a delicious dessert
Apple Bread Pudding made with stale bread is one of those comforting desserts that reminds us of homemade cooking, cozy family moments, and the irresistible aroma of freshly baked treats. The best part about this recipe is that you don't need any special equipment or complicated ingredients to make it.
Here are a few reasons why we love making this easy Apple Bread Pudding:
- Perfect for using stale bread. Instead of throwing away leftover bread, turn it into a delicious homemade dessert.
- Easy to make. You only need about 10 minutes of active preparation time, followed by some soaking and baking.
- An amazing texture. The bread pudding develops a beautiful golden-brown crust while remaining soft, moist, and tender in the center.
- Delicious autumn flavors. Apples, cinnamon, honey, and walnuts create a wonderfully comforting combination of flavors.
- Perfect for the whole family. This recipe serves six people and is ideal for a variety of occasions, from weekend desserts to cozy family gatherings.
Can I make Apple Bread Pudding without walnuts?
Absolutely! You can simply leave out the walnuts or replace them with other nuts, such as pecans or almonds. The bread pudding will still be delicious without them.
Why is my bread pudding dry?
The most common reasons for dry bread pudding are insufficient soaking time and overbaking. Make sure the bread absorbs enough of the milk and egg mixture before baking, and avoid baking the pudding longer than necessary. This will help keep the center wonderfully soft and moist.
Top 5 tips and tricks
Check this tips and tricks for easier preparation.
- Use stale bread. Bread that is one or two days old works best for this recipe. Fresh bread can be too soft and may become soggy during soaking. Slightly dried-out bread absorbs the liquid better and helps create the perfect bread pudding texture. If you only have fresh bread, cut it into cubes and dry them in the oven for a few minutes.
- Allow enough time for the bread to soak. This is one of the most important steps when making bread pudding. Let the bread soak in the milk and egg mixture for approximately 15 minutes. This allows the liquid to penetrate the center of each bread cube, ensuring the pudding stays soft and moist after baking. If you're using particularly dense or very dry bread, you can extend the soaking time slightly.
- Cook the apples before baking. Before assembling the bread pudding, briefly sauté the apples in butter with honey and cinnamon. This softens them slightly, enhances their natural sweetness, and develops a richer, more aromatic flavor. Be careful not to cook them for too long, as you want the apples to retain some texture during baking.
- Bake at the right temperature. Bake the bread pudding at 180°C (350°F) to ensure it cooks evenly. Baking at too high a temperature can cause the top to brown too quickly while the center remains undercooked. If the top starts to brown too much, loosely cover the baking dish with aluminum foil toward the end of baking.
- Let the bread pudding rest before serving. Once you remove the bread pudding from the oven, allow it to rest for at least 5–10 minutes. This helps it set slightly, making it easier to cut into individual portions. The flavors will also have time to come together, while the pudding remains wonderfully warm, soft, and moist.
Storing and make ahead
This Apple Bread Pudding is easy to store and tastes delicious even the next day.
Storing in the refrigerator: Allow the bread pudding to cool completely, then transfer it to an airtight container or tightly cover the baking dish. Store in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave or in the oven at 160°C (320°F) until heated through. If the bread pudding seems a little dry, add a tablespoon of milk before reheating to help restore its soft, moist texture.
Freezing: Once the bread pudding has cooled completely, divide it into individual portions and transfer them to airtight, freezer-safe containers. Freeze for up to 2 months for the best quality. Thaw overnight in the refrigerator before reheating.
Making ahead: You can prepare the apple filling a day in advance and store it in the refrigerator. When you're ready to bake, prepare the bread mixture, assemble the bread pudding, and bake according to the recipe instructions.
How to make Easy Apple Bread Pudding at home (video)
Check this short video to master the recipe at home.
Next, try these recipes to use leftover bread
- Stale bread gnocchi with green pesto
- Vanilla Bread Pudding
- Easy Bread Dumplings
- Bread Stuffing
- Bread Stuffing Loaf
- Panzanella Salad
- Homemade Croutons
METHOD
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soak the bread
Cut the bread into approximately 2 cm (3/4-inch) cubes and place them in a bowl. In a separate bowl, whisk together the milk, honey, cinnamon, and eggs. Pour the mixture over the bread and set aside for 15 minutes to allow the bread to soak up the liquid.
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cook the apples
Peel and core the apples, then cut them into small 1 cm (1/2-inch) cubes. Melt the butter in a skillet over medium heat. Add the honey, diced apples, and cinnamon. Cook for 5–7 minutes, stirring occasionally, until the apples soften slightly and become fragrant. Stir in the chopped walnuts, then remove from the heat.
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layer it
Place a rack in the middle of the oven and preheat to 180°C (350°F). Grease a 20 cm x 25 cm (8 x 10-inch) baking dish with butter. Spread a layer of the soaked bread mixture over the bottom of the dish, followed by a layer of apples and walnuts. Continue layering the bread and apple mixtures until all the ingredients are used. Sprinkle a tablespoon of sugar evenly over the top.
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bake
Place the baking dish in the preheated oven and bake for 40 minutes at 180°C (350°F), or until the bread pudding is beautifully golden brown on top and moist in the center. Let it rest for 5–10 minutes before serving. If desired, serve with a spoonful of Greek yogurt or a scoop of vanilla ice cream.
