Honey-Apple Bread Pudding

Basic Information

  • Total Time: 1.5 hours (includes prep and baking)

  • User Rating: 4.0/5 (585 reviews)

  • Comments: 44 user comments

Description

This indulgent bread pudding features tender, cake-like challah bread infused with caramelized honey-apple cubes and topped with crunchy toasted almonds. Its velvety texture and balanced sweetness make it a crowd-pleaser, while its make-ahead flexibility (assemble up to 2 days in advance) adds practicality. Best enjoyed warm, when the apples transform into a jammy centerpiece, though leftovers are equally delightful served cold as a breakfast treat.

Ingredients (Serves 8–10)

  • Bread: 6 cups (12 oz) day-old challah bread, cut into 1-inch cubes (stale bread absorbs moisture better; brioche or slightly stale sourdough work as alternatives)

  • Apples: 2 large apples (1 lb total), peeled, cored, and diced into ½-inch cubes (Granny Smith or Honeycrisp recommended for firmness)

  • Caramelizing Base: ½ cup honey, 2 tbsp unsalted butter, pinch of salt

  • Egg-Milk Mix: 6 large eggs, 1 cup whole milk (or heavy cream for richness), ½ cup granulated sugar, 1 tsp pure vanilla extract, pinch of salt

  • Topping: ¼ cup sliced almonds (toasted)

Step-by-Step Instructions

Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1.5 hours (plus 2-day advance assembly option)

  1. Caramelize the Honey Apples

  2. Melt butter in a large skillet over medium heat. Add diced apples, honey, and a pinch of salt. Sauté until apples soften and develop a golden caramelization (5–7 minutes). Transfer to a plate to cool completely.

  3. Prepare the Egg-Milk Base

  4. In a large bowl, whisk eggs, sugar, vanilla, and salt until smooth. Gradually pour in milk, whisking to combine. Set aside.

  5. Assemble & Bake

  6. Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.

  7. Layer the pudding:

  8. Spread half the challah cubes in the dish. Pour half the egg-milk base over them, then add half the caramelized apples.

  9. Repeat with remaining bread, egg-milk, and apples. Top with toasted almonds.

  10. Bake: Cover with foil and bake 30 minutes. Remove foil and bake 15–20 minutes more until golden and set (toothpick inserted in center comes out clean).

  11. Cool & Store

  12. Let cool 15 minutes before serving. For advance preparation, assemble the dish (step 3) up to 2 days ahead, cover tightly, and refrigerate. When ready to bake, remove from fridge and bake at 350°F for 50–60 minutes (add 15 minutes if starting cold).

Tips

  • Storage: Leftovers stay fresh in the fridge for 4 days. Reheat at 325°F (160°C) for 15–20 minutes for warm servings.

  • Texture Hack: Soak bread cubes in egg-milk for 10 minutes before layering to lock in moisture.

  • Toast Almonds: Toasting almonds 2–3 minutes in a dry pan enhances their nutty aroma.

Enjoy warm with a dollop of whipped cream, or cold as a breakfast pastry!

Internal temp should reach 160°F (71°C) for safety.

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