Erskine Bread Apple Pudding
Transform your leftover bread into a show-stopping dessert with this Erskine Bread Apple Pudding, a comforting classic that blends rustic charm with indulgent flavor. This recipe combines day-old bread cubes with tender, cinnamon-spiced apples and a rich custard made from eggs, milk, heavy cream, and a touch of vanilla. The golden-brown baked pudding delivers the perfect balance of sweetness and warmth, thanks to a mix of granulated and brown sugars, plus a dash of nutmeg. Raisins add bursts of chewy sweetness, but they’re entirely optional. Ready in just over an hour, this delightful dessert is ideal for cozy fall gatherings or as a satisfying treat any time of year. Serve it warm, dusted with powdered sugar, or take it to the next level with whipped cream or caramel sauce. Keywords: bread pudding recipe, apple dessert, easy fall dessert, cinnamon apple bread pudding, baked bread pudding ideas.
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Recipe Information
Ingredients
- 6 cups Day-old bread (white or rustic)
- 3 medium Apples (peeled, cored, and thinly sliced)
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 large Eggs
- 2 cups Milk
- 0.5 cups Heavy cream
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 0.5 cups Raisins (optional)
- 1 tablespoon Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.
In a separate bowl, combine the sliced apples with the granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and salt. Toss to coat the apples evenly.
Add the seasoned apples (and raisins, if using) to the bowl with the bread cubes. Gently mix to distribute the apples throughout the bread.
In another mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, and melted butter until fully combined.
Pour the liquid mixture over the bread and apples. Gently fold the mixture with a spatula to ensure all the bread is soaked. Let it sit for 10 minutes to allow the bread to absorb the liquid.
Transfer the mixture into the prepared baking dish. Spread it evenly and press it down lightly with the back of the spatula.
Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the pudding is set in the center. A toothpick inserted into the middle should come out clean.
Allow the bread pudding to cool slightly on a wire rack for 10 minutes before serving.
Dust with powdered sugar, if desired, and serve warm. Optionally, top with whipped cream or a drizzle of caramel sauce for extra indulgence.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 51.5 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 371 mg | 29% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 485 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.
