Bread Pudding Recipe

Preheat the oven to 350°F (175°C). Grease a 9x9-inch or similar baking dish with butter or nonstick spray.

Place the bread cubes in a large bowl. Drizzle the 2 tablespoons melted butter over the cubes and gently toss to coat evenly. This helps prevent the pudding from becoming soggy and adds flavor.

In a medium bowl, toss the diced apples with 1 tablespoon light brown sugar, 1 teaspoon lemon juice, 1 teaspoon ground cinnamon, and 1/4 teaspoon (or a light pinch) ground nutmeg. Stir to combine so the apple pieces are evenly coated.

Fold the seasoned apple pieces into the buttered bread cubes, distributing fruit evenly through the bread.

In a separate mixing bowl, whisk together 1 cup whole milk, 1 cup heavy cream, 3 large eggs, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, and a pinch of kosher salt until sugar is dissolved and mixture is homogeneous. Do not overbeat—just combine.

Pour the custard evenly over the bread-and-apple mixture, pressing gently on the bread so it soaks up the custard. Let the mixture sit for 15–20 minutes at room temperature (or up to 45 minutes refrigerated) so the bread absorbs the liquid.

If using, sprinkle 1 tablespoon coarse sugar and the toasted nuts evenly over the top for texture and a crackly finish.

Bake in the preheated oven for 35–45 minutes, or until the custard is set around the edges and a knife inserted near the center comes out mostly clean with just a few moist crumbs. The top should be golden brown.

Remove the pudding from the oven and let it rest for 10 minutes before serving; it will continue to set as it cools slightly.

Warm the milk and cream

In a small saucepan, combine 1 cup whole milk and 1/4 cup heavy cream. If using a vanilla bean, add the split pod and scraped seeds to the milk. Warm over medium heat until the mixture just begins to steam and small bubbles form around the edge—do not boil. Remove from heat and let sit 5 minutes to infuse if using a bean.

Temper the yolks

Meanwhile, whisk the 3 egg yolks with 3 tablespoons granulated sugar in a heatproof bowl until the mixture is pale and slightly thickened. Slowly pour about 1/3 cup of the hot milk mixture into the yolks in a thin stream, whisking constantly to temper and avoid scrambling.

Cook the custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Return the pan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil.

Finish and strain

Remove from heat, stir in 1 teaspoon vanilla extract (or discard the vanilla pod if used) and 1 teaspoon unsalted butter if using. For a silky texture, strain the anglaise through a fine-mesh sieve into a clean bowl. Cover the surface with plastic wrap to prevent a skin forming and keep warm or chill until ready to serve. Rewarm gently before serving if chilled.

Spoon warm apple cinnamon bread pudding onto plates or bowls. Drizzle with warm vanilla crème anglaise and serve immediately. Optionally garnish with a sprinkle of ground cinnamon or additional toasted nuts.