Challah Apple Bread Pudding
Challah Apple Bread Pudding
Ingredients
For the Bread Pudding
- 1 pound challah bread, day-old, cut into 1-inch cubes
- 1 tablespoon unsalted butter, melted, plus more for greasing
For the Apple Filling
- 2 honeycrisp apples, peeled, cored, and diced into 1/2-inch pieces
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
For the Custard
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Serving (Optional)
- 1 tablespoon powdered sugar, for dusting
- 1/4 cup maple syrup, warmed, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease an 8x8-inch baking dish with butter.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the diced apples, light brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Toss gently to coat the apples evenly. Set aside.
⏱️ 5 min
- 3
In another large bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until well combined and the sugar has dissolved.
⏱️ 3 min
- 4
Add the cubed challah bread to the custard mixture. Gently toss to ensure all the bread cubes are thoroughly coated. Let the bread soak in the custard for 10-15 minutes, pressing down occasionally to help it absorb the liquid.
⏱️ 15 min
- 5
Fold the apple mixture into the soaked challah bread. Pour the entire mixture into the prepared 8x8-inch baking dish, spreading it evenly.
⏱️ 2 min
- 6
Bake for 40-45 minutes, or until the bread pudding is golden brown on top, puffed, and a knife inserted into the center comes out clean (or with moist crumbs, not liquid).
⏱️ 45 min•🌡️ 350
- 7
Remove from the oven and let cool for 10-15 minutes before serving. Dust with powdered sugar and drizzle with warm maple syrup, if desired.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Challah Apple Bread Pudding
Ingredients
For the Bread Pudding
- 1 pound challah bread, day-old, cut into 1-inch cubes
- 1 tablespoon unsalted butter, melted, plus more for greasing
For the Apple Filling
- 2 honeycrisp apples, peeled, cored, and diced into 1/2-inch pieces
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
For the Custard
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Serving (Optional)
- 1 tablespoon powdered sugar, for dusting
- 1/4 cup maple syrup, warmed, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease an 8x8-inch baking dish with butter.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the diced apples, light brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Toss gently to coat the apples evenly. Set aside.
⏱️ 5 min - 3
In another large bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until well combined and the sugar has dissolved.
⏱️ 3 min - 4
Add the cubed challah bread to the custard mixture. Gently toss to ensure all the bread cubes are thoroughly coated. Let the bread soak in the custard for 10-15 minutes, pressing down occasionally to help it absorb the liquid.
⏱️ 15 min - 5
Fold the apple mixture into the soaked challah bread. Pour the entire mixture into the prepared 8x8-inch baking dish, spreading it evenly.
⏱️ 2 min - 6
Bake for 40-45 minutes, or until the bread pudding is golden brown on top, puffed, and a knife inserted into the center comes out clean (or with moist crumbs, not liquid).
⏱️ 45 min•🌡️ 350 - 7
Remove from the oven and let cool for 10-15 minutes before serving. Dust with powdered sugar and drizzle with warm maple syrup, if desired.
⏱️ 15 min