Desserts
This apple raisin bread pudding recipe transforms stale bread into a warm, spiced dessert with caramelized fruit and a golden crust. The secret lies in soaking thick bread slices in a cinnamon-infused custard, then layering them with tender apples and plump raisins.
Every bite delivers a perfect balance of creamy custard, chewy bread, and bursts of sweet-tart fruit—no one will guess it started with yesterday's loaf.
The technique is simple but precise: 350°F baking until the top is golden and the center jiggles slightly. I use a mix of day-old bread (brioche or challah for extra richness) and a custard of eggs, milk, and vanilla, all spiced with cinnamon and nutmeg.
The apples—tossed in lemon juice and sugar—caramelize beautifully during baking, while the raisins plump up into juicy pockets of sweetness.
What you’ll end up with is a restaurant-worthy dessert that’s warm, aromatic, and visually stunning. The edges are crisp, the custard is rich but not heavy, and the fruit adds natural sweetness without overpowering.
Serve it straight from the oven with a drizzle of caramel sauce or a dollop of whipped cream for the ultimate comfort dessert.
Perfect for using up stale bread, this recipe also makes an impressive centerpiece for holiday gatherings or a cozy weeknight treat. The flavors only deepen as it sits, so it reheats beautifully too. Let’s get baking!
Ingredients for apple raisin bread pudding
Six servings of golden, spiced bread pudding with caramelized apples and juicy raisins—transforming stale bread into dessert magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Brioche or Challah Bread 🍞 | 1 ½ lb | Cut into 1-inch cubes, crust removed |
| Granny Smith Apples 🍎 | 2 medium | Peeled, cored, diced small |
| Raisins 🍇 | 1 ½ cups | Plump, soaked in warm water |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Granulated Sugar 🍚 | 1 cup | Light brown sugar for depth |
| Unsalted Butter 🧈 | ½ cup | Melted, cooled slightly |
| Pure Vanilla Extract 🌿 | 1 tbsp | High-quality for flavor |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌶️ | ½ tsp | Freshly grated for warmth |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, for brightness |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Heavy Whipping Cream 🥛 | ½ cup | For topping, optional |
| Caramel Sauce 🍯 | ½ cup | Store-bought or homemade |
The bread is non-negotiable here. Brioche or challah gives that luxurious texture, but any day-old bread works—just avoid overly crusty varieties. Costco or Whole Foods often have fresh brioche loaves that last perfectly for this. If you're using a basic white loaf, brush the cubes with a little melted butter before baking for extra richness. The apples? Granny Smiths are ideal—their tartness balances the sweetness, but Honeycrisp works too if you prefer milder flavor. Peel them first to avoid bitter skins, then dice into small, even pieces so they cook through without turning mushy.
No raisins? Dried cranberries or chopped dates add a nice twist, though raisins are classic. Short on cinnamon? Cardamom at half the amount gives a different but equally delicious warmth. The custard is where the magic happens—whole milk and full-fat butter create that velvety texture, but if you're watching calories, 2% milk and reduced-fat butter still work well. For the vanilla, imitation extract—splurge on the good stuff. The lemon juice might seem like a small detail, but it keeps the apples from turning brown and adds a bright contrast to the warm spices.
This dessert reheats beautifully—honestly, it's even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. I like to portion it into individual ramekins before baking so everyone gets their own perfect serving. The caramel sauce? Keep it in a squeeze bottle for easy drizzling. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.
Why You'll Love This Recipe
- No Waste, All Flavor: I swear by using day-old brioche or challah—no sad, stale bread ends up in the trash. The crust gets soft and pillowy, soaking up that tangy Granny Smith-apple-cinnamon custard like it’s meant to.
- Sweet & Tangy Magic: That crisp bite of Granny Smith apples and chewy raisins against the buttery brioche? Honestly, it’s like dessert and breakfast had a baby. The eggs and milk make it rich but not heavy—just right.
- Weeknight Hero: Between us, this is my go-to when I’ve got zero energy. Toss in cubed bread, chopped apples, and raisins, pour the custard mix, and bake while I scroll through my phone. Done in 45 minutes.
- Leftovers? Best Part: The second day is even better—crispier edges, warmer custard. I’ll be real: I make a double batch on Sundays just to have it for lazy mornings or after-school snacks. (Yes, even on a Tuesday night.)
Step-by-step instructions for apple raisin bread pudding
Transform day-old brioche into a rich, spiced dessert with caramelized fruit and a velvety custard center.
Prepare the Fruit and Soak the Raisins
Start by peeling, coring, and dicing the 2 medium Granny Smith Apples into small, even pieces. The acidity of Granny Smiths balances the sweetness beautifully, so don't skip this step. Place the diced apples in a bowl and toss them with 1 tablespoon Lemon Juice and 1 tablespoon Pure Vanilla Extract. This brightens the flavor and prevents browning during prep.
Meanwhile, drain and rinse the 1.5 cups Raisins if they were soaked in warm water. Pat them completely dry with paper towels—any excess moisture will make your bread pudding soggy later. The raisins should be plump and ready to absorb the custard's richness.
Cube the Bread and Mix the Custard
Cut the 1.5 lb Day-Old Brioche or Challah Bread into 1-inch cubes, removing any hard crust. The bread should be dry but not stale—this texture is key for that perfect crumb. Place the cubes in a large bowl and set aside.
In a separate bowl, whisk together the 6 whole Large Eggs, 2 cups Whole Milk, 1 cup Granulated Sugar, 2 teaspoons Ground Cinnamon, 0.5 teaspoon Ground Nutmeg, and 0.5 teaspoon Salt until the mixture is smooth and fully combined. The eggs should be room temperature for a creamy custard—no lumps allowed. This is the foundation of your pudding, so take your time here.
Combine Ingredients and Bake
Pour the custard mixture over the bread cubes, letting it soak for 10 minutes while you preheat your oven to 350°F. This step is crucial—it ensures the bread absorbs enough liquid to create a moist, tender pudding. After soaking, gently fold in the prepared apples and raisins, distributing them evenly throughout the mixture.
Transfer the bread pudding to a greased 9x13-inch baking dish and dot the top with the 0.5 cup Unsalted Butter, cut into small pieces. The butter will melt into the pudding, adding richness and helping create a golden crust. Bake for 45-50 minutes until the top is golden brown and the center is just set—it should still have a slight wobble when gently shaken.
Finish with Cream and Caramel
Remove the pudding from the oven and let it cool for 10 minutes. While it rests, whip the 0.5 cup Heavy Whipping Cream to soft peaks and spread it evenly over the top of the pudding. This adds a luxurious, cloud-like finish that contrasts beautifully with the warm, spiced custard.
Drizzle the entire pudding with the 0.5 cup Caramel Sauce, letting it cascade over the edges for an elegant presentation. Serve warm, straight from the oven, with a scoop of vanilla ice cream if you're feeling indulgent. The combination of warm pudding, cool cream, and rich caramel is pure comfort in every bite.
Pro Tips For Making Apple Raisin Bread Pudding
- SOAK THE BREAD LONG ENOUGH: Brioche and challah are dense—don’t rush the milk soak. At least 30 minutes (up to overnight) lets the bread absorb fully without turning gummy later. I learned this the hard way when my first batch came out like a soggy brick.
- GRATE THE APPLES, DON’T CHOP: Tiny, even pieces cook faster and distribute better. Use a box grater or food processor for Granny Smiths—big chunks stay undercooked while the rest turns to mush. (Yes, it looks like baby food, but it melts perfectly.)
- SKIP THE RAISIN WASH: Plump raisins are a myth in baking. Dry them straight from the bag—they’ll soften in the oven, and rinsing just makes them sink. Save the soaking for dates or prunes.
- BAKE UNTIL THE CENTER HITS 165°F: The bread pudding might look set at 160°F, but the middle needs that extra 5°F to firm up properly. Use an instant-read thermometer—overbaking dries it out, but underbaking leaves it wet and sad. (Trust the number, not your eyes.)
Troubleshooting perfect results
Soggy Bread Fix
If your bread pudding turns out too moist or gummy, the issue is usually excess liquid. I’ve found that over-soaking the bread is the most common culprit—cut the soaking time to 5 minutes instead of 10 and let the custard absorb during baking.
Another trick? Use more bread (up to 2 lbs) and reduce milk by ¼ cup to balance moisture. For extra insurance, bake at 325°F instead of 350°F to slow evaporation and let the bread firm up gradually. 🌡️
Underbaked Center
A jiggly center means your pudding needs more time in the oven. I’ve learned to cover the dish loosely with foil after 30 minutes to trap steam, then uncover for the last 15 minutes to get that golden crust.
If it’s still underdone, broil for 2-3 minutes at the end—just watch it closely to avoid burning. For even cooking, place a baking sheet under your dish to catch drips and ensure even heat distribution.
Dry or Crumbly Texture
This usually happens when the bread absorbs too much custard or the oven runs hot. To prevent it, pat bread cubes dry with a towel before soaking, and use room-temperature custard (cold milk thickens differently).
If your pudding comes out dry, try adding 2 tablespoons of milk to the custard before baking or brushing the top with melted butter during the last 10 minutes of baking for extra moisture. 🧈
Fruit Too Mushy
Apples and raisins release liquid as they cook, which can make your pudding watery. To fix this, toss the diced apples in 1 tablespoon of flour before adding them to the bread—this helps absorb excess moisture.
For raisins, pat them completely dry and consider soaking them in rum or orange juice (instead of water) for 10 minutes before using. This adds depth of flavor while reducing their tendency to make the pudding soggy.
Uneven Baking
If the edges cook faster than the center, your oven might have hot spots. I’ve had success using a light-colored metal baking pan (like Wilton’s nonstick) to reflect heat more evenly. For extra insurance, rotate the dish halfway through baking.
If your oven runs hot, lower the temperature to 325°F and increase baking time by 10-15 minutes. A digital thermometer helps track the internal temperature—aim for 190-195°F at the center.
Weak Cinnamon Flavor
If your pudding tastes bland, the spices might not have infused enough. I’ve found that toasting the cinnamon and nutmeg in a dry pan for 1 minute before adding them to the custard intensifies their flavor.
For extra warmth, add ½ teaspoon of ground cardamom or a pinch of cayenne pepper to the custard. If you’re using store-bought spices, Penzeys or McCormick brands offer higher-quality blends that make a noticeable difference. 🌶️
Nutrition facts
Frequently asked questions
Can I use any type of bread for this recipe?
While you can use any day-old bread, brioche or challah work best for their rich texture. For a lighter version, try baguette or sourdough. Avoid overly crusty breads like Italian or French—remove all hard crust before cubing. The key is dry but not stale bread that will soak up custard beautifully.
How do I prevent the raisins from making the pudding soggy?
Pat raisins completely dry after soaking, then toss them with 1 teaspoon flour before adding to the bread. For extra insurance, soak them in rum or orange juice (instead of water) for 10 minutes—this adds flavor while reducing moisture. Also, use plump raisins and don't over-soak the bread.
Can I make this ahead of time?
This pudding tastes even better the next day as flavors meld. Bake it 1-2 days ahead and store in an airtight container. Reheat at 350°F for 15-20 minutes until warmed through. For make-ahead prep, assemble the pudding (without baking) up to 12 hours ahead, then bake when ready.
What's the best way to reheat leftovers?
For individual servings, microwave 30-45 seconds covered with a damp paper towel. For whole pudding, cover with foil and reheat at 325°F for 15-20 minutes until heated through. Avoid high heat—it can dry out the custard. The pudding reheats best when slightly underdone before reheating.
Can I substitute apples with another fruit?
Yes! Try pears, pineapple, or even cooked applesauce (mixed with 1 tbsp flour). For tartness, cranberries or pomegranate seeds work well too. Just adjust cooking time if using softer fruits. The key is balancing sweetness—tart apples keep the pudding from becoming too sugary.