Y’all, if you love apple fritters, this Apple Bread Pudding is about to be your new obsession! Think warm, buttery fritters soaked in a rich custard and baked until golden, then drizzled with a luscious brown sugar cider glaze. It’s like the best parts of breakfast and dessert had a baby, and now it’s sittin’ pretty on your kitchen counter!
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I’ll be the first to admit I’ve got a soft spot for my classic bread pudding, it’s an all-time fave in my heart (and my belly!). But when you’re in the mood for some apple goodness, this apple bread pudding recipe right here is where it’s at! And let me tell ya, that sauce I use on top? It’s like a leveled-up version of the glaze I use on my apple fritters, but with some vanilla love and a splash of Calvados. Honestly, boos, this apple bread pudding’s so good, it might just make you forget about the classic for a hot minute… until it’s time to bring that one back too!
The Lowdown on This Apple Bread Pudding
Cuisine Inspiration: Southern comfort
Primary Cooking Method: We’re all about that bake, baby!
Dietary Info: This one’s vegetarian, but definitely not vegan or gluten-free
Key Flavor: Warm apple cinnamon goodness with a punch of sweet and tangy cider
Skill Level: Easy-peasy!
Easy and Impressive
Sure, it looks fancy with that golden-brown top, but making this bread pudding is way easier than you’d think. The hardest part? Waiting for it to bake!
Perfect For Fall
If there’s ever a recipe that screams fall, this is it boos. Between the apples, cinnamon, and cider, it’s like you wrapped up all those cozy autumn vibes into one dessert.
That Custard Tho
The custard in this is absolutely ah-ma-zing! Rich and smooth with the perfect hint of cinnamon and nutmeg. Like a warm, slightly boozy, apple-flavored hug in a ramekin.
Ingredients you’ll need to make Apple Fritter Bread Pudding
- Butter: We’re using unsalted butter to sauté those apples and give the whole pudding a rich, buttery goodness. You could use salted butter if that’s what you’ve got, just skip the extra salt later.
- Apples: Grab a couple of your favorite crisp apples. I like a mix of sweet and tart, but you do you boo!
- Apple Cider: This is what gives the custard that sweet-tangy apple flavor throughout.
- Granulated Sugar: To sweeten those apples just right!
- Kosher Salt: A pinch to bring out all the flavors and balance the sweetness.
- Eggs & Egg Yolks: These are the backbone of the custard, y’all. They help create a rich, creamy texture.
- Brown Sugar: Gives the custard a deeper sweetness.
- Nutmeg & Cinnamon: This spice combo brings all those cozy, warm fall flavors. If you don’t have nutmeg you can use a little extra cinnamon, but both together are BOMB.
- Vanilla Extract: If you’ve got vanilla paste, that’d be a solid swap.
- Calvados: If you’ve never had Calvados before, it’s essentially a fancy-sounding apple brandy. It’s got a deep, smooth apple flavor that pairs perfectly with this pudding.
- Evaporated Milk: Makes the custard extra creamy without being heavy.
- Apple Fritters: Now, not to be biased (I might be just a little), but I highly recommend homemade fritters for this apple bread pudding! Of course, you can totally grab some from your favorite doughnut shop too. There’s this spot in Chicago that, oh my, has some of the best fritters I’ve ever had!
- Brown Sugar Cider Sauce: Apple cider, brown sugar, butter, Calvados, vanilla, and salt all come together for this luscious glaze. It’s a flavor explosion that’ll have you licking your plate boos!
How to make Apple Bread Pudding
What to serve with this simple apple bread pudding
- Breakfast Spread: If you’re serving this for breakfast or brunch, make it a whole spread! Pair it with crispy candied bacon, fluffy scrambled eggs, and a stack of apple pancakes.
- Ice Cream on Everything: Warm apple fritter bread pudding with a big ol’ scoop of vanilla bean, cookie butter or coffee ice cream? Yes, please!
- Top It Like You Mean It: Why stop with the sauce in the recipe when you can drizzle on even more goodness? Like a caramel sauce or a strawberry sauce.
- Fall Dessert Party: Keep the fall theme going strong! Serve alongside pumpkin pie, pecan pie bars, a sweet potato cheesecake… Or more apple fritters!
Recipe Substitutions
- Apple Cider: If you’re out of cider, apple juice works just fine boos. It’s a little sweeter, but still gets the job done. Add a squeeze of lemon for an extra zing if you want!
- Calvados: Swap it with regular brandy or bourbon.
- Evaporated Milk: Use half-and-half or whole milk instead. It’ll be slightly less creamy, but still delish.
- Kid-Friendly Version: Leave the Calvados out. You can add a little more vanilla or even a splash of apple juice to keep things fun.
Recipe Variations and Additions
- Spice It Up: Toss in a dash of ground ginger or allspice. Channel your inner autumn goddess boo!
- Nutty Crunch: Sprinkle some chopped pecans or walnuts on top before you bake. The crunch mixed with that soft, custardy bread pudding? Oh honey, to die for!
- Extra Fruit: Throw in some raisins or dried cranberries. They’ll plump up in the custard, you’ll feel them in every bite.
- Chocolate Addition: Add a handful of chocolate chips on top. Apples and chocolate? Trust me, it works!
Expert Tips and Tricks for making the best apple bread pudding recipe
- Let the Fritters Soak: Don’t rush the soak time! Let those apple fritter pieces sit in the custard for at least 20 minutes. The longer they soak, the more flavor they absorb.
- Don’t Over-Bake: Keep an eye on those ramekins, boos. You want them to be golden brown, but not dried out. The bread pudding should be set, but still have a little jiggle in the center.
- Warm the Sauce: When pouring the sauce over your apple bread pudding, make sure it’s still warm so it soaks in better.
- Fork Test the Apples: The apples should be fork-tender, not mushy. You want them soft enough to bite into, but still holding their shape.
How to store & reheat Apple Fritter Bread Pudding
After baking, let your bread pudding cool completely, then pop it in the fridge. But hold off on adding that sauce before storing boos! Keep the sauce in a separate container and warm it up just before serving. That way you’ll keep the pudding from getting soggy.
To reheat in the oven, cover the bread pudding with foil and bake at 350°F until warmed through, about 15-20 minutes. For a quicker fix, microwave individual servings for about 1-2 minutes.
How long will Apple Fritter Bread Pudding last in the fridge?
Your simple apple bread pudding will stay fresh in the fridge for about 3-4 days. After that, it’ll still be good, but that custardy goodness might start drying out a bit.
Can I freeze apple bread pudding?
Yes, you can freeze it! Wrap the bread pudding tightly in plastic wrap or store in a freezer-safe container. It’ll keep in the freezer for up to 2 months. Just don’t freeze the sauce, that’s a no-no. I tried it once, and let’s just say… It didn’t go well.
Frequently asked questions
Yes, day-old fritters work just fine! In fact, slightly stale fritters might soak up the custard even better.
Easy fix: grab a small casserole dish and bake it all together. You might need to tack on an extra 10-15 minutes, but just keep an eye on it.
Technically you could use regular bread, but then we wouldn’t be talking about apple fritter bread pudding, would we boos? Jokes aside, you could totally use stale brioche or challah.
This Apple Fritter Bread Pudding is gonna have you grabbing seconds before you even finish your first bite! And don’t even think about skipping that brown sugar cider glaze, boo. It’s the sticky sweetness that takes this whole thing over the top! So go ahead, make it, love it, and try not to eat the whole thing in one sitting… no promises!
More Bread Pudding Recipes
- Best Bread Pudding
- White Chocolate Bread Pudding
- Bananas Foster Bread Pudding
- Peach Cobbler Bread Pudding
- Sticky Toffee Gingerbread Bread Pudding
Apple Fritter Bread Pudding
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Ingredients
For the Apples and Glaze
- 4 tablespoons unsalted butter
- 2 small apples ¼ inch dice (2.5 cups)
- 3 tablespoons apple cider
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
For the Custard
- 2 large eggs
- 1 large egg yolk
- 1/3 cup light brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 tablespoon Calvados
- 4 tablespoons unsalted butter melted
- 1 ¾ cups evaporated milk
- 4 large apple fritters 11 oz each/44 oz total in weight, torn into 1-inch pieces
For the Brown Sugar Cider Sauce
- ¾ cup apple cider 6 oz
- 2/3 cup brown sugar
- 2 tablespoons unsalted butter
- 1 ½ teaspoons Calvados
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
For Apples
- In a medium 2 quart pot saucepan, melt butter, then stir in apples, cider, sugar, and salt. On medium heat, cook the apples until they have softened and the liquid thickens slightly, about 12-15 minutes. Apples should be fork tender. The glaze will be thin. Set aside.
For Custard
- Prepare six 9 or 10-ounce ramekins with butter or nonstick spray and place on a sheet pan.
- In a medium bowl, whisk together eggs, yolk, brown sugar, salt, nutmeg, cinnamon, vanilla extract, and Calvados. Then gently whisk in butter and evaporated milk.
- Fill prepared ramekins halfway with fritter pieces. Evenly pour apples and their liquid into each ramekin, then top with remaining fritter pieces.
- Pour custard mixture in each ramekin, filling up the line or ¾ of the way. Gently press on fritters with a spoon or fork to help them to soak up the custard. Let sit for 20 minutes. Preheat the oven to 350 F (you know your oven; you can wait until the mixture has sat for 10 minutes to start preheating your oven).
- Put sheet pan with ramekins in the oven and bake for 30 minutes or until pudding is browned and puffed up.
For Brown Sugar Cider Glaze
- While bread puddings are baking, in a medium saucepan add ¾ cup apple cider and brown sugar. Cook over medium low heat and reduce by ¼ cup (leaving you with a ½ cup cider), about 6 minutes.
- Remove from heat and whisk in butter, Calvados, vanilla extract, and salt. It will thicken slightly as it sits.
- Remove bread puddings from the oven, let sit for 5 minutes, pour sauce over each and enjoy immediately!
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Yum yum good
Thanks, boo!
What’s a Calvados?
It’s a brandy made from apples but you can use any brandy or an apple cider here.