This apple butter bread pudding is a warm, comforting dessert that tastes like fall. It combines tender bread, a rich apple butter custard, and the classic additions of raisins and walnuts.
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It comes together quickly, using mostly pantry staples, and bakes in about 40 minutes. It’s a wonderful way to use up day-old bread and fill your kitchen with a cozy aroma.
Why You'll Love This Recipe
- Using day-old bread is key
- Its drier texture allows it to soak up the custard without falling apart, resulting in a better texture
- Whisking the eggs first before adding other wet ingredients helps create a smooth, lump-free custard that bakes evenly
- Letting the assembled pudding rest before baking gives the bread time to absorb the custard, ensuring every piece is moist and flavorful
Essential Ingredients
- Challah Bread: Its rich, eggy flavor is a great match for the custard. Brioche is a good alternative, or you can use a sturdy white bread.
- Apple Butter: This ingredient provides most of the dish’s sweetness and spice. Choose one with a flavor you enjoy on its own.
- Whole Milk: The fat in whole milk creates a richer custard. You can use 2% milk, but the result will be less creamy.
- Raisins: Soaking the raisins in hot water before adding them to the dish helps them stay plump and juicy during baking.
- Walnuts: These add a welcome crunch and nutty flavor. Pecans would also work well as a substitute.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Bread Base: First, grease your baking dish and preheat the oven. Fill the dish with the torn challah. After soaking the raisins in hot water to soften them, sprinkle them and the walnuts over the bread.
Make the Apple Butter Custard: In a large bowl, whisk the eggs until smooth. Then, whisk in the apple butter and milk until you have a uniform, pourable liquid. This will form the rich custard for the pudding.
Assemble, Soak, and Bake: Pour the custard mixture evenly over the bread in the dish. Let it rest for about 10 minutes so the bread can absorb the liquid. Bake until the center is set and the top is golden brown.
You Must Know
- Day-old bread is ideal because it is drier and absorbs the custard more effectively without becoming mushy
- This dish contains eggs
- For safety, it must be cooked to a minimum internal temperature of 160°F (71°C)
- Feel free to substitute the walnuts for pecans, or the raisins for dried cranberries if you prefer
Serving Ideas
Serve scoops of warm bread pudding on its own, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm. We do not recommend freezing, as the texture of the custard may become watery upon thawing.
FAQ
Can I use fresh bread?
You can, but day-old or slightly stale bread works much better. It is drier and will absorb more of the custard without becoming overly soggy.
Can I make this ahead of time?
Yes, you can assemble the bread pudding up to 4 hours before baking. Cover it and keep it in the refrigerator. Let it sit at room temperature for 20 minutes before baking, and you may need to add a few minutes to the total bake time.
Do I have to use walnuts and raisins?
No, you can easily omit them or substitute them. Try using dried cranberries instead of raisins, or chopped pecans instead of walnuts for a different flavor.
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📖 Recipe Card
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Apple Butter Bread Pudding
- Total Time: 55 minutes
- Yield: One 9x13-inch pan 1x
Description
Rich challah bread is baked in a spiced apple butter custard with sweet raisins and crunchy walnuts.
Ingredients
- 12 ounces day-old challah or brioche (about 340g), torn into 1- to 2-inch pieces
- 1/2 cup raisins (75g)
- 1/2 cup chopped walnuts (60g)
- 2 cups apple butter (480g)
- 1 1/2 cups whole milk (360ml)
- 6 large eggs
- Butter, for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with butter.
- Place the torn bread pieces in an even layer in the prepared dish.
- In a small bowl, cover the raisins with hot water and let them soak for 5 minutes to soften. Drain the water completely.
- Sprinkle the drained raisins and chopped walnuts over the bread, tossing gently to distribute them.
- In a large mixing bowl, whisk the eggs until they are smooth. Add the apple butter and milk, and whisk until the mixture is uniform and well combined.
- Pour the custard evenly over the bread. Gently press on the bread with a spatula to help it absorb the liquid. Let the pudding sit for 10 minutes at room temperature.
- Bake for 35 to 40 minutes, until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
- For safety, ensure the internal temperature has reached at least 160°F (71°C) on an instant-read thermometer.
- Let the bread pudding cool on a wire rack for 10-15 minutes before serving warm.
Notes
- Day-old bread is ideal because it is drier and absorbs the custard more effectively without becoming mushy.
- This dish contains eggs. For safety, it must be cooked to a minimum internal temperature of 160°F (71°C).
- Feel free to substitute the walnuts for pecans, or the raisins for dried cranberries if you prefer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
