Go Back

Apple Cinnamon Multigrain Bread Pudding

Apple Cinnamon Multigrain Bread Pudding is a fall recipe perfect for the holidays too. Delicious apples, hearty bread and cinnamon-infused custard make this dessert the ultimate comfort food.
Delicious apples, hearty bread and cinnamon-infused custard make this dessert the ultimate comfort food.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Serving Size 9

Ingredients

For the Bread Pudding

  • 1 tablespoon salted butter (for greasing baking dish)
  • 8 cups cubed bread (multigrain or combo- see notes)
  • 1½ apples (peeled and finely chopped)
  • ½ cup pecans (roughly chopped)
  • 4 eggs (lightly whisked)
  • 2 cups milk (whole or partly skimmed)
  • 1 tablespoon pure vanilla extract
  • 1½ teaspoons ground cinnamon
  • 1 cup brown sugar (lightly packed)
  • 2 teaspoons powdered sugar (optional)

For the Salted Caramel Sauce

  • ¾ cup brown sugar (lightly packed)
  • ¼ cup salted butter
  • ½ cup heavy cream
  • ¼ teaspoon sea salt

Instructions

For the Bread Pudding

  • Preheat oven to 350°F. Generously butter a 9 x 13 deep baking dish.
  • Layer bread on the bottom of the prepared baking dish, followed by the apples and pecans.
  • In a large measuring cup or bowl, mix eggs, milk, vanilla, cinnamon and sugar until smooth.
  • Pour the wet mixture over the layers, making sure to evenly coat the bread. Press down with a spatula and let rest for at least 5 minutes or until most of the liquid has been absorbed.
  • Cover loosely with foil and bake for 45-50 minutes (removing foil after 10 minutes). The bread pudding is done once the top is golden brown and the egg mixture is set in the middle.
  • Allow to cool for a bit before serving. Top with powdered sugar, salted caramel sauce (see below) and a scoop of vanilla ice cream (optional).

For the Salted Caramel Sauce

  • Pour sugar into a heavy saucepan over medium-low heat and stir with a whisk until it starts to break down into very fine granules.
  • Add butter and stir until completely melted and bubbly (about 2 minutes).
  • Slowly pour in heavy cream until it comes to a boil, stirring constantly. Remove from heat and add salt.
  • Pour over bread pudding while still warm.

Notes

I used fresh bread for this recipe (6 cups multigrain and 2 cups white). If using bread on the drier side, you may need to cut back the amount or increase the custard mixture.