Classic apple bread pudding, with plenty of apples and a scattering of raisins, all baked up in a delicious custard. Perfect Fall comfort food!

apple bread pudding in cast iron skillet

I never let apple season pass by without enjoying an apple bread pudding! I love to bake it up in a cast iron skillet, but it works equally well in any pan or dish.

I love this bread pudding, as it is made without cream, so all you need is milk for the custard. Together with eggs and butter, this apple bread pudding bakes up beautifully rich in flavour.

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What you’ll need

apple bread pudding ingredients

Apples – for best results, use a good baking (pie) apple, that will hold its shape when cooked. I’ve used Cortland apples here. Other good baking apple choices are Granny Smith, Spartans, Crispin, Pink Lady, Honeycrisp, Empire, Braeburn, Northern Spy or Golden Delicious.

Bread – you can use any bread, but a “day-old” or slightly stale bread works best to avoid a mushy bread pudding. I like to cube the bread ahead and just let it stand on a baking sheet uncovered, to dry it out a bit before using.

Raisins– raisins are totally optional here, so simply omit if you aren’t a fan.

You will also need – milk, eggs, butter, brown sugar and vanilla.

Step-by-step photos

melting butter in cast iron skillet
1
adding prepared apples and raisins to skillet
2
Adding softened apples and raisins to the bowl with the cubed bread
3
heating milk, brown sugar and butter in same skillet
4
milk mixture after heating
5
warm milk mixture added to bowl with bread cubes
6
egg cinnamon mixture added to bowl
7
bread mixture after being mixed
8
bread mixture spooned into cast iron skillet before baking
9
  1. Melt butter in a cast iron skillet or non-stick skillet.
  2. Add the prepared apples and raisins to the skillet and cook, stirring, until softened, about 3-5 minutes.
  3. Add warm apples to the bowl with the diced bread cubes.
  4. In the same skillet, add the milk, brown sugar and butter.
  5. Warm the milk mixture until the butter is melted.
  6. Pour the milk mixture over the bread/apples in the bowl.
  7. Add the egg/cinnamon mixture to the bowl.
  8. Stir together to combine.
  9. Spoon into the same cast iron skillet (or any oven-safe baking dish) and bake.

Recipe tips!

  • Using a cast iron skillet for this bread pudding allows you to use one skillet to sauté the apples and to bake the bread pudding. Alternately, use any skillet on the stove-top, then once combined with the bread in a bowl, spoon into any oven-safe dish.
  • My skillet is 10 inches top diameter. A 12-inch top-diameter skillet might be too large, so you might want to use another baking dish. Pick a baking dish that allows the pudding to be a couple of inches thick before baking, as it will compress as it bakes.
  • Change it up a bit by adding a splash of rum, bourbon or whiskey to the milk mixture.

How to serve this apple bread pudding

I love to drizzle warm bread pudding with heavy (whipping) cream. It’s sort of like melted ice cream :) A scoop of vanilla ice cream is another option. For a caramel apple variation, drizzle with a homemade or store-bought caramel sauce.

apple bread pudding in cast iron skillet

Making ahead, storing and freezing

While the bread pudding is always best enjoyed warm from the oven, you can make it ahead and reheat it to serve later.

To reheat, either microwave to warm or pop into a 350F oven, loosely covered with foil and heat until warmed, 10 minutes or so.

Bread pudding freezes surprisingly well. Wrap tightly and freeze for up to 3 months.

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apple bread pudding in cast iron skillet

Get the Recipe: Apple Bread Pudding

Classic apple bread pudding, with plenty of apple and a scattering of raisins, all baked up in a delicious custard. Perfect Fall comfort food!
5 stars from 5 ratings
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings

Ingredients

  • 4 cups cubed day-old bread
  • 2 Tablespoons butter
  • 2 cups baking apples, peeled and sliced *see Note 1 for apple suggestions
  • 1/4 cup raisins, optional
  • 1 3/4 cups milk, 2 or 3% milk recommended
  • 3/4 cup light brown sugar
  • 2 Tablespoons butter
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350F. (not fan assisted)
  • Baking Pan: If you have a cast iron skillet (10-inch top diameter), it is ideal here, as it can be used on the stove-top and in the oven for baking the bread pudding. If not, use any skillet on the stove-top, then after mixing together in the large bowl, spoon into any oven-safe baking dish (7×11 or 9×9) or similar size that allows the pudding to be about 2-inches deep before baking.
  • Add the cubed bread to a large bowl and set aside. Melt 2 Tablespoons butter in the skillet over medium heat. Add the prepared apples and raisins and cook, stirring, until apples soften slightly, about 3-5 minutes. Spoon the apples and raisins over the bread cubes in the large bowl.
  • Using the same skillet, add the milk, brown sugar, and remaining 2 Tablespoons butter. Stir to combine and then heat over medium heat on the stove-top until butter is melted. Pour the milk mixture over bread/apple mixture in the bowl. Stir to combine.
  • In a measuring cup, whisk the eggs, cinnamon, and vanilla together. Pour egg mixture over bread/apple/milk mixture in the large bowl. Spoon mixture into the cast iron skillet or baking dish.
  • Bake in the preheated oven until golden and set and the apples are tender, about 40 to 50 minutes.
  • Allow to stand in the pan for at least 5 minutes before eating, or allow to cool, cover and refrigerate if making ahead. Refrigerate up to 2 days.
  • Serve warm drizzled with heavy whipping cream or topped with a scoop of ice cream. This is also nice drizzled with homemade or store-bought caramel sauce.
  • To re-heat, place into a 350F oven, loosely covered with aluminum foil, until warmed, about 10-15 minutes.

Notes

Note 1: I used Cortland apples here. Other good baking apple choices are Granny Smith, Spartans, Crispin, Pink Lady, Honeycrisp, Empire, Braeburn, Northern Spy or Golden Delicious.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer Maloney
Serving: 1serving, Calories: 524kcal, Carbohydrates: 87g, Protein: 16g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 64mg, Sodium: 650mg, Potassium: 368mg, Fiber: 6g, Sugar: 33g, Vitamin A: 364IU, Vitamin C: 2mg, Calcium: 244mg, Iron: 5mg
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