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Apple Bread Pudding

  • Level: Easy
  • Total: 3 hr 40 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings
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Ingredients

1 tablespoon butter

About 6 cups 1/2-inch-cubed challah bread (about half a 15-ounce loaf)

3 medium Granny Smith apples, peeled, cored and diced

6 eggs

1 1/2 cups cream

1 1/2 cups milk

2 tablespoons honey

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Powdered sugar, for dusting

Directions

  1. Butter a 2-quart baking dish. . Toss the cubed bread and apples in a large bowl, and then arrange them evenly in the dish. 
  2. In a medium bowl, mix together the eggs, cream, milk, honey, vanilla, salt, cinnamon and nutmeg. Pour the liquid mixture over the bread and apples. Refrigerate for about 2 hours. 
  3. Preheat the oven to 375 degrees F. 
  4. Put the baking dish in a larger metal roasting pan. Pour hot water into the roasting pan until it comes about 1 inch up the side of the baking dish. Bake until the pudding is firm and the top is golden brown, about 1 1/2 hours. Cool slightly, dust with powdered sugar and serve.