RecipesChef Art Smith's Homecomin'Apple Butter Bread Pudding

Apple Butter Bread Pudding Recipe

inspired by

@chefartsmithshomecomin

Oct 05 2025

1h 30m

Serves 8

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Recipe information

Make Apple Butter Bread Pudding in just 1h 30m. Made apple butter bread pudding sprinkled with cinnamon sugar and drizzled with crème anglaise.

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Ingredients

Bread Pudding

Cinnamon Sugar Topping

Crème Anglaise

Preparation

Bread Pudding Preparation

1. Preheat Oven

Preheat your oven to 350°F (175°C).

2. Prepare Bread

Cut the stale bread into 1-inch cubes and place them in a large mixing bowl.

3. Mix Wet Ingredients

In another bowl, whisk together the apple butter, milk, eggs, brown sugar, vanilla extract, cinnamon, and salt until smooth.

4. Combine Mixtures

Pour the wet mixture over the bread cubes. Gently fold to combine, ensuring all bread pieces are coated. Let it sit for 15 minutes to absorb.

5. Bake

Transfer the mixture to a greased 9x13 inch baking dish. Bake in the preheated oven for 45-50 minutes, or until set and golden.

Cinnamon Sugar Topping

6. Prepare Topping

While the bread pudding is baking, mix together the granulated sugar and cinnamon in a small bowl.

7. Sprinkle

Once the bread pudding is done baking, remove it from the oven and immediately sprinkle the cinnamon sugar topping over the top.

Crème Anglaise Preparation

8. Heat Cream

In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean and scrape the seeds into the cream, adding both the seeds and the pod to the mixture. Heat until just simmering.

9. Whisk Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.

10. Combine Mixtures

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.

11. Thicken Sauce

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).

12. Strain and Cool

Strain the crème anglaise through a fine-mesh sieve into a bowl, discarding the vanilla pod. Let it cool slightly before serving.

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