There’s something magical about the smell of warm apples and cinnamon filling a kitchen on a quiet morning or cozy evening. This Apple Cinnamon Bread Pudding Casserole is the perfect comfort dish, ideal for lazy weekend breakfasts, intimate family brunches, or a sweet treat to end a long day. Inspired by classic bread puddings passed down through generations, this recipe combines simple ingredients—bread, apples, cinnamon, and custard—into a rich, soft, and indulgent casserole that melts in your mouth.
The idea for this recipe came from the tradition of transforming leftover bread into a luxurious dessert. Instead of letting bread go stale, families would soak it in a sweet custard, layer it with fruit, and bake it to golden perfection. Over time, this evolved into a beloved brunch favorite that feels both nostalgic and indulgent. This casserole not only tastes amazing but also fills your home with the comforting aroma of cinnamon and baked apples, creating an inviting atmosphere that beckons everyone to the table.
Whether you’re planning a cozy morning with a book, hosting a weekend brunch, or just craving a warm, comforting dessert, this casserole delivers layers of custard-soaked bread, tender apples, and cinnamon-scented sweetness that everyone will love.
Ingredients
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6 cups day-old bread, cubed (white, challah, or brioche work best)
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3 large apples, peeled, cored, and chopped
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1/2 cup unsalted butter, melted
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1 tablespoon ground cinnamon
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1 teaspoon vanilla extract
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1/4 teaspoon ground nutmeg
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4 large eggs
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2 1/2 cups whole milk
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1/2 cup heavy cream
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1/4 teaspoon salt
Optional Toppings:
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Powdered sugar
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Whipped cream
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Caramel drizzle
Directions
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Preheat the Oven and Prepare the Baking Dish
Begin by preheating your oven to 350°F (175°C). This ensures that the casserole will start baking at the correct temperature, allowing the custard to set evenly without overcooking the top. While the oven warms, prepare a 9×13-inch baking dish by greasing it generously with butter or using a nonstick spray. Greasing the dish is essential not only to prevent the bread pudding from sticking but also to give the edges a lightly crisp texture as the custard bakes. You can also line the dish with parchment paper for even easier cleanup, but a well-greased dish works perfectly. -
Prepare the Apples
Next, it’s time to prepare your apples. Peel, core, and chop three large apples into evenly sized pieces to ensure uniform cooking. Toss the chopped apples in a medium bowl with half of the brown sugar (1/4 cup) and 1/2 teaspoon of cinnamon. The sugar draws out the natural juices from the apples, softening them and intensifying their flavor, while the cinnamon adds warmth and aroma. Allow the apples to sit for 5–10 minutes to macerate slightly. This step is key because it enhances the sweetness of the apples and ensures that they will meld perfectly with the custard and bread during baking. -
Layer the Bread Cubes
Take your day-old bread—whether it’s challah, brioche, or white bread—and cut it into roughly 1-inch cubes. Using day-old bread is important because it absorbs the custard without becoming overly mushy. Spread the bread cubes evenly in the prepared baking dish, making sure the bottom is fully covered. You want to create a stable base that will hold the apples and custard evenly. For a slightly fluffier casserole, gently toss the bread cubes with a small amount of melted butter before layering. This adds richness and helps the top brown beautifully during baking. -
Add the Apples
Once your bread layer is ready, scatter the prepared apples evenly over the top. Make sure to distribute them across the entire dish so that every bite has a balance of bread and fruit. The sweet, cinnamon-coated apples will soften as they bake, infusing the custard and bread with their flavor. This layering step is crucial for ensuring that the final casserole has pockets of tender fruit throughout, rather than clumps concentrated in one area. -
Prepare the Custard
In a large mixing bowl, whisk together the custard ingredients. Combine four large eggs, 2 1/2 cups of whole milk, 1/2 cup of heavy cream, 1/2 cup of melted butter, the remaining brown sugar, granulated sugar, 1 teaspoon of vanilla extract, 1/2 tablespoon of cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Whisk thoroughly until the mixture is smooth and slightly frothy. This custard mixture is the heart of the bread pudding, providing a creamy, rich texture that binds the bread and apples together. Take your time whisking to ensure the sugar dissolves completely and the spices are evenly distributed. -
Pour Custard Over Bread and Apples
Slowly pour the custard over the layered bread and apples, making sure to cover all areas evenly. Use a spatula or the back of a spoon to gently press down on the bread cubes, helping them soak up the liquid. This ensures that every piece of bread absorbs enough custard to become tender and creamy while baking. Be careful not to press too hard—simply encourage the bread to absorb the custard without compacting it. -
Allow the Casserole to Soak
For best results, let the casserole sit at room temperature for 15–20 minutes. This allows the bread to fully absorb the custard, resulting in a soft, custardy texture throughout. For a more intense flavor and even softer texture, cover the dish and refrigerate for up to an hour. Soaking overnight is also an option for a make-ahead breakfast or brunch; the longer the soak, the more the flavors meld, giving you a deeper, richer bread pudding. -
Bake the Casserole
Place the dish in the preheated oven and bake uncovered for 45–50 minutes. You want the custard to set fully while the top turns a light golden brown. The edges may puff slightly, and the top should develop a delicate crust. To test for doneness, insert a knife or toothpick into the center of the casserole; it should come out clean, with no liquid custard clinging to it. Avoid overbaking, as this can dry out the bread pudding, but a lightly golden top is perfect for that soft yet slightly crisp texture. -
Cool and Add Optional Toppings
Once baked, allow the casserole to cool for 5–10 minutes before serving. This resting period helps the custard set further and makes serving easier. At this stage, you can add optional toppings such as a dusting of powdered sugar, a drizzle of warm caramel sauce, or a dollop of whipped cream. These additions elevate the flavor and presentation, making the dish feel extra special for guests or family alike. -
Serve Warm
Finally, serve your Apple Cinnamon Bread Pudding Casserole warm. Each bite should combine soft, custard-soaked bread with tender, sweet apples and the comforting aroma of cinnamon and nutmeg. The casserole is perfect on its own or paired with coffee, tea, or even a scoop of vanilla ice cream for a decadent dessert experience. Enjoy the heartwarming flavors that make this dish a timeless favorite, perfect for any cozy morning, special brunch, or sweet evening treat.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 20 minutes
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Cook Time: 45–50 minutes
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Total Time: 1 hour 10 minutes
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Yield: 8–10 servings
Notes
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Bread: Day-old bread is best because it absorbs custard without becoming mushy. Brioche or challah adds extra richness.
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Apples: Use a combination of sweet and tart apples for depth of flavor. Granny Smith pairs wonderfully with Honeycrisp.
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Make-Ahead: Assemble the casserole the night before and refrigerate. Bake in the morning for an easy breakfast.
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Extra Crunch: Sprinkle a mixture of brown sugar, chopped nuts, and cinnamon on top before baking for a crunchy topping.
Serving Suggestions & Tips
This Apple Cinnamon Bread Pudding Casserole is a versatile dish that can be served in many ways:
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For Brunch: Pair it with a hot cup of coffee or spiced chai tea.
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For Dessert: Serve with whipped cream, a scoop of vanilla ice cream, or a drizzle of warm caramel sauce for an indulgent treat.
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For Kids: Add a handful of mini chocolate chips between layers for a sweet surprise.
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For Guests: Make individual servings in ramekins for an elegant presentation at brunch or dessert gatherings.
The combination of custard-soaked bread and tender, spiced apples makes each bite rich and satisfying. You can also experiment with other fruits such as pears or peaches depending on the season. A sprinkle of toasted pecans or walnuts on top adds texture and flavor, while cinnamon sugar sprinkled over the top before baking gives a lightly caramelized crust.
Why This Recipe Works
Bread pudding is one of those magical dishes that transforms simple ingredients into a comforting and decadent meal. The key to this casserole’s success is using day-old bread, which absorbs the custard without turning soggy. The apples provide a natural sweetness and slight tartness that balances the rich custard. Cinnamon and nutmeg add warmth and spice, making it perfect for fall or winter, but delicious any time of year.
This recipe is forgiving and adaptable, allowing home cooks to tweak it according to taste or dietary needs. Whether doubling the recipe for a crowd, making it ahead of time, or customizing with mix-ins, it remains an easy, crowd-pleasing dish.
The best part? The aroma alone is enough to gather family and friends around the table. Baking this casserole fills your home with comforting scents, making it an experience that engages both the senses and the heart. It’s more than just a meal—it’s a reminder of home, warmth, and shared moments.
This Apple Cinnamon Bread Pudding Casserole is a cozy, versatile, and indulgent dish that blends tradition with simplicity. Perfect for breakfast, brunch, or dessert, it’s a recipe that feels special while being easy enough to make any day of the week. With soft bread, sweet baked apples, and warm cinnamon spice, it’s a dish that will bring comfort, joy, and delicious memories to every table.
Frequently Asked Questions
Can I use frozen apples instead of fresh?
Yes, frozen apples work well. Thaw and drain them thoroughly to avoid excess liquid. For better texture, sauté the thawed apples with a little butter and cinnamon to remove extra moisture before adding them to the bread.
Can I make this dairy-free?
You can substitute dairy milk with almond, oat, or soy milk and use a plant-based butter alternative. The texture may be slightly different, but the casserole will still be delicious and comforting.
How should I store leftovers?
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes or in the microwave for 1–2 minutes per serving.
Can I prepare this in advance?
Absolutely. Assemble the casserole the night before, cover tightly, and refrigerate. Bake the next morning for a convenient, stress-free breakfast or brunch. Overnight soaking actually enhances the flavors and makes the bread even more custardy.
Soft, Sweet & Comforting Apple Cinnamon Bread Pudding Casserole
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
Description
A warm, cozy casserole that combines soft bread, tender apples, and sweet cinnamon custard. Perfect for weekend breakfasts, brunches, or a comforting dessert, this recipe turns simple ingredients into a nostalgic, melt-in-your-mouth treat that fills your home with the irresistible aroma of baked apples and cinnamon.
Ingredients
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6 cups day-old bread, cubed (white, challah, or brioche)
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3 large apples, peeled, cored, and chopped
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1/2 cup unsalted butter, melted
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1 tablespoon ground cinnamon
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1 teaspoon vanilla extract
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1/4 teaspoon ground nutmeg
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4 large eggs
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2 1/2 cups whole milk
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1/2 cup heavy cream
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1/4 teaspoon salt
Optional Toppings:
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Powdered sugar
-
Whipped cream
-
Caramel drizzle
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
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Peel, core, and chop the apples. Toss them with half of the brown sugar and 1/2 teaspoon cinnamon, and set aside to macerate slightly.
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Cut day-old bread into 1-inch cubes and layer evenly in the prepared baking dish, ensuring full coverage.
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Scatter the prepared apples evenly over the bread cubes.
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In a large bowl, whisk together eggs, milk, heavy cream, melted butter, remaining sugars, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
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Pour the custard evenly over the bread and apples. Gently press down on the bread cubes to help them absorb the liquid.
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Let the casserole soak for 15–20 minutes at room temperature, or cover and refrigerate for up to an hour for deeper flavor.
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Bake uncovered for 45–50 minutes until the custard is set and the top is lightly golden. Insert a knife in the center to check doneness; it should come out clean.
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Allow the casserole to cool slightly before serving. Optionally, dust with powdered sugar, drizzle with caramel, or top with whipped cream.
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Serve warm and enjoy the comforting flavors of soft bread, sweet apples, and cinnamon.
Notes
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Use day-old bread to ensure the custard is absorbed without the casserole becoming too soggy. Brioche or challah adds extra richness.
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Mix apple varieties for a balance of sweet and tart flavors. Granny Smith and Honeycrisp work well together.
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Assemble the casserole the night before for a make-ahead breakfast or brunch. Refrigerate covered and bake in the morning.
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Optional toppings like caramel drizzle, whipped cream, or powdered sugar enhance flavor and presentation.
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For a crunchy topping, sprinkle a mixture of brown sugar, chopped nuts, and cinnamon on top before baking.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
