Description
Apple pie meets bread pudding in this super moist Apple Cinnamon Bread Pudding, an easy & delicious dessert recipe. Topped with a drizzle of sweet caramel sauce to pull it all together!
Ingredients
Scale
- 4 Cups Dried White Bread (I used a french loaf, crust removed and cut into cubes)
- 2 Eggs, Slightly Beaten
- 2 Cups Milk
- 1/4 Cup Butter, Melted
- 1/2 Cup Sugar
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 1 Teaspoon Vanilla
Apple Cinnamon Topping:
- 2 cups of diced granny smith apples, peeled and cored
- 1 tablespoon of coconut oil
- 2 tablespoons of brown sugar
- 1 teaspoon of cinnamon
- pinch of salt
Instructions
- To get started, preheat oven to 350°.
- Bread should be stale. Either cut bread into cubes {removing the crust} and let sit out overnight or put in oven for 15 minutes at 300°. Place in a large bowl.
- Grease a 1 1/2 quart casserole dish with coconut oil and set aside.
- Next, heat a medium sized skillet to medium high heat. Add coconut oil. Once melted add peeled and diced granny smith apples, brown sugar, cinnamon, and a pinch of salt. Stir and saute for 5-7 minutes, or until apple are slightly tender. Set aside.
- In a small bowl, eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla. Pour mixture over bread cubes and let sit about 5 minutes.
- Pour into greased pan and bake, uncovered for 50-55 minutes or until puffed and browned on top.
- Remove from oven and serve warm with warm caramel sauce or whipped cream. But honestly, the bread pudding is so good you may not even need the topping.
Notes
Recipe slightly adapted from Mikey’s In My Kitchen
