Cinnamon Apple Raisin Bread Pudding
Warm, comforting, and brimming with fall-inspired flavors, Cinnamon Apple Raisin Bread Pudding is the perfect dessert to cozy up with any time of year. This irresistible treat starts with cubes of day-old brioche or challah, layered with tender, diced apples and sweet raisins, all soaked in a luscious spiced custard infused with cinnamon, nutmeg, and vanilla. Baked to golden perfection, this classic bread pudding boasts a rich, custardy texture with pockets of soft fruit and a delightful caramelized crust. Easy to prepare in under 20 minutes, this dessert is perfect for holiday gatherings or a simple weeknight indulgence. Serve it warm with a sprinkle of powdered sugar or a scoop of creamy vanilla ice cream for a decadent finish. Enjoy the timeless flavors of cinnamon, apple, and raisin in every satisfying bite!
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Recipe Information
Ingredients
- 6 cups Day-old bread (such as brioche or challah), cut into cubes
- 2 medium Apples (peeled, cored, and diced)
- 0.5 cup Raisins
- 3 large Eggs
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter (for greasing)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with the unsalted butter.
Spread the bread cubes evenly in the greased baking dish. Sprinkle the diced apples and raisins over the bread cubes, ensuring an even distribution.
In a large mixing bowl, whisk the eggs until lightly beaten. Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk until well combined to form the custard mixture.
Pour the custard mixture evenly over the bread, apples, and raisins. Gently press the bread cubes down with the back of a spoon to ensure they soak up the custard.
Let the mixture sit for 10-15 minutes, allowing the bread to fully absorb the custard.
Bake the pudding in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
Remove the bread pudding from the oven and let it cool for about 10 minutes before serving.
Optionally, dust the top with powdered sugar for garnish before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 60.2 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
