Go Back

Gramma's Apple Bread Pudding

This apple bread pudding with warm vanilla sauce is the ultimate comfort food from Gramma's kitchen. It is great for using up bread and apples.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine british
Servings 8 people
Calories 3249.4 kcal

Equipment

  • 1 Baking Dish 7x11-inch
  • 1 Large Mixing Bowl
  • 2 Small Saucepan
  • 1 Whisk
  • 1 Oven

Ingredients
  

Main

  • 4 cups soft bread cubes
  • 2 cups peeled and sliced apples
  • ¼ cup raisins
  • 1 ¾ cups milk
  • 1 cup brown sugar
  • ¼ cup butter
  • 2 large eggs beaten
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ½ cup milk
  • ½ cup butter
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  • To make the bread pudding: Combine bread, apples, and raisins in a large bowl. Combine milk, brown sugar, and butter in a small saucepan over medium heat. Cook and stir until butter is melted. Pour over bread mixture in the bowl; mix until evenly coated. Pour bread mixture into the prepared baking dish.
  • Whisk eggs, cinnamon, and vanilla together in a small bowl. Pour egg mixture over bread mixture in the baking dish.
  • Bake in the preheated oven until the center is set and apples are tender, 40 to 50 minutes.
  • Meanwhile, make the vanilla sauce: Mix milk, butter, white sugar, and brown sugar together in a saucepan. Bring to a boil, remove from heat, and stir in vanilla. Serve over pudding.

Notes

For the best texture, use day-old or slightly stale bread as it absorbs the custard more effectively without becoming soggy. Brioche or challah can elevate the richness. Ensure apples are sliced uniformly for even cooking; a mix of sweet and tart varieties like Honeycrisp and Granny Smith can add depth. When making the vanilla sauce, bring it to a gentle boil to fully dissolve the sugars and butter, then remove from heat before stirring in vanilla to preserve its delicate flavor. Do not overbake the pudding; it should be just set in the center with tender apples, preventing a dry result. Serve warm, perhaps with a dollop of crème fraîche or a scoop of vanilla bean ice cream for an extra luxurious touch.