Apple Bread Pudding Loaf

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Discover the ultimate comfort dessert with this Apple Bread Pudding Loaf! Perfect for using up leftover bread and fresh fall apples, this smaller-sized bread pudding recipe is ideal for family dinners or cozy gatherings. Topped with a creamy cinnamon vanilla sauce, it’s a delicious twist on the classic bread pudding that’s simple to make and full of warm, cinnamon-spiced flavors.

If you’re looking for an easy apple dessert that’s not too big for everyday enjoyment, this loaf pan version is a game-changer. Unlike traditional large-pan bread puddings, this recipe serves 5 and bakes up golden and custardy in under an hour. It’s a fantastic way to repurpose stale bread while highlighting seasonal apples for that irresistible fall vibe.

Topped with a delicious cinnamon cream sauce makes this bread pudding look fancy.

Makes One Loaf Pan

I love the size of this bread pudding recipe. Most of the time when bread pudding is made it’s in a large pan for a big group. This recipe gives you the option of whipping up a smaller dessert option for just your family or a smaller gathering.

Why You’ll Love This Apple Bread Pudding Recipe

• Small Batch Perfection: Makes just one loaf, so no overwhelming leftovers—great for smaller households or intimate occasions.
• Use Up Leftovers: Transform day-old bread and extra apples into a gourmet treat.
• Customizable Flavors: Add nuts, raisins, or swap fruits like pears for variety.
• Simple Ingredients: Uses pantry staples like bread, eggs, milk, and cinnamon.
• Versatile Serving: Enjoy warm with sauce, ice cream, or even as a breakfast option with maple syrup.

This apple bread pudding loaf is not only budget-friendly but also beginner-friendly, with step-by-step instructions to ensure success every time.

How to make bread pudding with apples?

Cook the Apples

Adding fruit to your bread pudding is a great option to add some amazing flavor to your recipe. I cooked my apples just enough to soften, but if you prefer to not cook your apples you can purchase some apple pie filling instead.

So for this recipe, in a large skillet I softened up the apples with a little bit of sugar. You could do this same process with other fruits, such as pears,

Prep the Bread

Once those apples have softened, I let them cool and move on to the rest of the recipe.

While the apples are cooking up, I toast the bread cubes in the oven. I started with bread that was already a little stale, so it took about 10 minutes to get them crisped up. Crisping up the bread helps to give the bread pudding a little texture so that it’s not soggy.

Make the Custard

Then in a large bowl you will combine the eggs, milk, and sugar. You will whisk the egg mixture until it’s smooth.

Assemble and Bake

Then you’ll add the bread chunks to the custard mixture. Toss the bread pieces around in the egg mixture.

Pour the softened apples into the bread and egg mix. Toss the apples in until it’s evenly dispersed.

Then pour it into your loaf pan and bake it up until the top of the bread pudding is golden brown and the custard has set up. You could use another shaped baking dish, but you want to keep it on the small side with this recipe unless you want to double it for a larger casserole dish.

Cutting And Serving

Once the apple bread pudding recipe has cooled a bit, I slice it just like bread and then scoop it onto a plate.

I made a delicious vanilla cinnamon sauce to drizzle on top.

Apple Bread Pudding

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Apple Bread Pudding Loaf is a smaller version of the dessert of the classic. A great way to use those fall apples in a delicious recipe.

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Serving Size 5 servings

Equipment

• loaf pan
• sauce pan
• skillet

Ingredients

Apple Bread Pudding

• 4-5 slices bread white, sourdough, brioche, French bread, or challah bread are good options
• 4 tbsp butter
• 1 apple peeled and sliced into ½ slices
• ⅓ cup granulated white sugar
• 2 tsp ground cinnamon

Custard

• 2 large eggs
• 1½ cup milk
• ⅓ cup granulated white sugar

Cinnamon Vanilla Sauce

• 2 tbsp butter
• 1 tbsp flour
• ⅓ cup brown sugar light or dark
• 1 cup milk
• ⅛ cup vanilla creamer
• 1 tsp ground cinnamon

Instructions

Bread

• Preheat oven to 350°℉
• I used homemade white bread that had started drying out. But you can use any bread you like. I slice the bread into 1 inch chunks.
  
• Place bread chunks onto a rimmed baking sheet and place in the oven for 15-20 minutes until they dry out and are a little golden brown.

Apples

• Peel and slice the apple into ½ inch slices.
  
• Heat a skillet to medium heat and add the butter. Melt the butter, then remove about half and save for later.
• Add your sliced apples to the pan and stir in the melted butter. Stir every 30 seconds or so.
  
• After about 5 minutes add the sugar.
  
• Then add the cinnamon. Continue to stir every 30 seconds or so until you feel the apples start to soften. Then turn off the heat.
  

Custard

• In a large sized bowl add your eggs, milk, and sugar. Whisk together until smooth and creamy.
  

Finishing Apple Bread Pudding

• Add the toasted bread crumbs to the egg mixture and toss to coat the bread chunks.
  
• Add the cooked apples and toss in the bowl until even. Then let the mixture sit for 5 minutes.
  
• Spray a loaf pan with nonstick cooking spray and pour the mixture into the loaf pan. Those 2 tablespoons of melted butter that you set aside earlier, drizzle that on top of your bread pudding.
  
• Place in a preheated oven and bake for 35-40 minutes at 350°℉.
• Remove when the top is golden brown and the custard is set.
• Let cool at least 30 minutes before serving.

Cinnamon Vanilla Sauce

• In a saucepan, add the butter over medium heat. Once it's melted add the flour and whisk for 1 minute.
• Add the milk and creamer while whisking. Once it comes to a boil, turn the burner to low. Continue to whisk.
• After a couple minutes add the brown sugar and cinnamon. Whisk to combine.
• Whisk every 30 seconds or so as you let the sauce thicken. This will take 5-10 minutes.
• You can serve it warm or cold over the apple bread pudding.
  

Notes

If you have leftovers, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Additional add in options: 1/2 cup of raisins, 1/2 cup of chopped walnuts, 1/2 cup of chopped pecans, and/or 1/2 cup of dried cranberries.

Optional toppings: you could drizzle caramel sauce on top instead of the cinnamon vanilla sauce. Another option if serving for breakfast, maple syrup.

Delicious served with a scoop of vanilla ice cream!

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Tips for the Best Apple Bread Pudding

• Bread Choices: Opt for hearty breads like brioche for richer flavor or sourdough for a tangy twist.
• Apple Alternatives: Use pears or canned apple pie filling for quicker prep.
• Add-Ins: Mix in ½ cup raisins, walnuts, pecans, or dried cranberries for extra texture.
• Toppings: Drizzle with caramel sauce, maple syrup, or serve with vanilla ice cream.
• Storage: Keep in an airtight container at room temperature for 3 days or refrigerate for 5 days. Reheat gently in the microwave.

This easy bread pudding recipe is perfect for fall baking, holidays, or anytime you crave a warm, comforting dessert.