Easy Apple Cinnamon Bread Pudding

Easy Apple Cinnamon Bread Pudding
Contributor
Easy Bread Pudding
Jon Jackson
Easy Bread Pudding

Truth be told, I don’t usually order bread pudding when I eat out. To me, the fact alone that the main ingredient is bread brings the indulgence factor up to a level I’m not necessarily willing to venture to in public. And then it’s usually drizzled with caramel sauce or is packed with melty chocolate chips, and soon the entire conversation’s gone flat because I’m sitting there licking the spoon, followed quickly by the bowl.

Solution? Make it at home. This easy bread pudding has big chunks of apple and heaps of cinnamon that mix well with the egg-y, sugary mixture it all soaks in. It’s got great texture, with the golden brown bread on top, semi-soft baked apples, and that light, custard-like filling. If you’re into raisins, they’d make a great addition to this. The hardest part about making this at home is waiting patiently while it bakes for an hour.

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6
Servings
959
Calories Per Serving
Deliver Ingredients

Notes

The best way I have found to avoid cinnamon clumps is to mix the cinnamon and melted butter together in a separate bowl until they are really well combined. Then add them together to the mixture. That way, the cinnamon is already separated and coated with butter, so there’s no chance of a dry little clump making it into your delicious pudding.

Ingredients

  • 2  cups  low-fat milk
  • 1  cup  sugar
  • eggs
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  vanilla extract
  • 3  tablespoons  butter, melted
  • 1  teaspoon  cinnamon
  • 4  cups  soft white bread, cubed
  • 1  cup  large green apple, cubed

Directions

Preheat the oven to 350 degrees and grease a 9-inch glass baking dish. In a large bowl, whisk the milk and sugar together well. Add one egg at a time, followed by the salt and vanilla, until all combined. Mix in the melted butter and cinnamon, stirring quickly to avoid clumps of dry cinnamon. (See suggestion below.) Then, fold the bread chunks into the wet mixture until completely soaked, followed by the apple chunks, and let sit for at least 20 minutes.

Pour the pudding into the prepared dish, making sure there is an even spread of bread and apples. Bake for 55–65 minutes, depending on your oven. It’s done when a knife comes out clean.

Nutritional Facts

Total Fat
34g
49%
Sugar
13g
14%
Saturated Fat
8g
33%
Cholesterol
38mg
13%
Carbohydrate, by difference
108g
83%
Protein
55g
100%
Vitamin A, RAE
700µg
100%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
28mg
37%
Vitamin E, added
6mg
40%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
1003mg
100%
Choline, total
74mg
17%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Fluoride, F
65µg
2%
Folate, total
351µg
88%
Iron, Fe
14mg
78%
Magnesium, Mg
227mg
71%
Manganese, Mn
1mg
56%
Niacin
18mg
100%
Pantothenic acid
6mg
100%
Phosphorus, P
672mg
96%
Riboflavin
1mg
91%
Selenium, Se
61µg
100%
Sodium, Na
896mg
60%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
5µg
33%
Water
73g
3%
Zinc, Zn
10mg
100%

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.