Apple Brioche Bread Pudding
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Apple Cinnamon Brioche Bread Pudding is one of those recipes that feels homemade from the very first bite. This version uses a loaf of apple cinnamon braided brioche, warm spices, raisins, and a simple custard mixture that bakes into a soft center with a golden top.
Once it comes out of the oven, it’s finished with a warm custard glaze that sinks into all the cracks. It is comfort food in its best form.
Before you get into the ingredients, a quick note that the “apple” in this bread pudding actually comes from the apple cinnamon brioche itself. The bread already has those soft apple pieces and cinnamon swirls baked in, so you don’t need to add fresh apples.
If you can’t find this exact loaf, any sweet flavored brioche or challah works the same way. Cinnamon raisin, maple, even a pumpkin loaf will give you the same results with different flavors- so feel free to get creative with what your store offers!
Brioche Bread Pudding Ingredients
- 1 loaf apple cinnamon braided brioche bread, cut into one-inch cubes (typically 16 ounces)
- 2 tablespoons melted butter
- 1 cup raisins
- 4 eggs
- 2 cups heavy whipping cream
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
How to Make Apple Cinnamon Brioche Bread Pudding
Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking pan and set aside.
Cut the brioche loaf into one inch cubes and add them to the pan.
Pour the melted butter over the bread. Add the raisins and spread them evenly.
In a separate bowl, whisk the eggs until combined. Stir in heavy whipping cream, brown sugar, cinnamon, and vanilla. Mix until smooth.
Pour the custard over the bread. The liquid should come about halfway up the cubes.
Bake for 30 to 35 minutes. All ovens work differently, so check the center. If a knife comes out clean, it is done. Some ovens may take up to 40 minutes. While it finishes baking or right after it comes out, prepare the glaze.
Pour the warm custard glaze over the bread pudding and serve hot.
Recipe for Bread Pudding Glaze
Most bread puddings are delicious with a vanilla or caramel style glaze. I like this one because it works like a thin custard and tastes amazing on apple cinnamon bread pudding. Any time you’re working with an egg and hot liquid, you’ll need to temper the egg so it warms gently instead of scrambling.
Start by adding the following ingredients to a saucepan and heat over medium, whisking continuously for about five to seven minutes:
- 1/2 cup light brown sugar
- 1/4 to 1/2 teaspoon cinnamon (a dash)
- 2 tablespoons melted butter
- 1 1/4 cups heavy whipping cream
- A small pinch of salt
In a separate bowl, whisk one egg until smooth.
Lower temperature of the sauce by half for about 2 minutes and once a bit more cooled, add a bit of the cool mixture (by spoon or ladle) into the egg bowl and whisk frequently. Continue adding liquid, stirring constantly, to the egg so it can come up to temperature without boiling or scrambling. Once fully combined, you can slowly heat. Once the sauce sticks to the back of a spoon, its ready to be poured over your bread.
- Note that occasionally eggs DO heat and scrambled up a little. It shouldn’t change the flavor and you can dig out any larger pieces with a spoon. It still tastes like delicious caramel custard glaze. Tempering is not easy, so do not feel worried if it doesn’t happen right the first time! Can I leave the egg out? You can, but it does change the flavor and doesn’t thicken as well.
Storage and Reheating
Bread pudding is at its best when served warm and fresh, right after the custard glaze soaks in. If you do have leftovers, store them in the refrigerator for up to two days. Brioche holds its shape well, so this style of bread pudding reheats great. Warm individual portions in the microwave, or place the whole dish back in the oven covered with foil until heated through.
What Kind of Bread Works Best
Brioche, challah, and any cinnamon swirl or bakery-style sweet bread work great. They hold their shape, soak up the custard, and bake into a soft, rich center.
If you want a more classic flavor profile, check out my Ruth’s Chris Bread Pudding, which uses a very different bread type and is great for holidays and entertaining.
More Bread Pudding Recipes
If you want to try other variations, I have a few favorites that stay in the same cozy, custardy lane. My Donut Bread Pudding uses glazed donuts instead of bread and bakes into a rich, sweet dessert with almost no prep work.
For something more classic, my Southern Bread Pudding keeps things simple with soft white bread, raisins, and warm vanilla custard.
- If you want to save this Apple Cinnamon Bread Pudding for later, you can pin it here: https://www.pinterest.com/pin/255579347596103450/
Brioche Bread Pudding with Custard Glaze
Ingredients
- 16 oz. Apple Cinnamon Braided Brioche Bread
- 2 tablespoons melted butter
- 1 cup raisins
- 4 eggs
- 2 cups heavy whipping cream
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees. Lightly spray a 9 by 13 inch baking pan with cooking spray and set it aside.
- Cut the apple cinnamon brioche loaf into small, one inch cubes. Add all the cubed bread to your prepared baking dish. Pour the melted butter evenly over the bread. Sprinkle the raisins over the bread, spreading them out so they’re distributed throughout the dish.
- In a separate bowl, whisk the eggs until smooth. Add the heavy whipping cream, brown sugar, cinnamon, and vanilla to the eggs. Whisk again until the mixture is fully combined and the sugar begins to dissolve.
- Pour the custard mixture over the bread. Add enough to come about halfway up the bread cubes so the pudding can soak properly without getting soggy. Bake for 30 to 35 minutes. Because every oven heats differently, start checking around the 30 minute mark.
- The bread pudding is done when the center sets and a knife inserted into the middle comes out clean. Your oven may take up to 40 minutes. My gas oven finishes in about 35 minutes. While the bread pudding is hot, pour the warm custard glaze over the top (if preferred) and serve immediately.
Video
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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