Maple Apple Bread Pudding with Cinnamon and Raisins

Why You’ll Love This Recipe

• Custardy center with golden, crisp edges and caramelized apples in every bite.
• Simple maple cream drizzle makes it feel bakery-special with minimal effort.
• Uses pantry and fridge staples—great way to rescue day‑old bread.
• Make-ahead friendly for cozy weekend brunches or holiday breakfasts.

Grocery List

• Produce: 2 medium apples, 1 lemon
• Dairy: Eggs, whole milk, heavy cream, unsalted butter
• Pantry: Day-old brioche or challah, pure maple syrup, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, fine sea salt, raisins

Full Ingredients

Bread Pudding Base

• 10 cups day‑old brioche or challah, cut into 1-inch cubes (about 1 lb/450 g)
• 3/4 cup (120 g) raisins
• 1 tbsp unsalted butter, for greasing dish

Sautéed Apples

• 2 medium firm apples (about 1 lb/450 g), peeled, cored, and diced 1/2 inch
• 2 tbsp (28 g) unsalted butter
• 2 tbsp (30 ml) pure maple syrup
• 1/2 tsp ground cinnamon
• Pinch fine sea salt
• 1 tsp fresh lemon juice

Custard

• 5 large eggs
• 1 1/2 cups (360 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1/3 cup (80 ml) pure maple syrup
• 1/4 cup (50 g) packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 1 1/2 tsp pure vanilla extract

Maple Cream Drizzle

• 1/2 cup (120 ml) heavy cream
• 3 tbsp (45 ml) pure maple syrup
• 1 tbsp (14 g) unsalted butter
• 1/2 tsp pure vanilla extract
• Pinch fine sea salt

Optional Garnish

• 1/3 cup toasted chopped pecans
• Light dusting of powdered sugar and/or a pinch of ground cinnamon

Step-by-Step Instructions

Step 1: Prep the pan and dry the bread

Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tbsp butter. If your bread is fresh, spread the cubes on a sheet pan and bake for 8–10 minutes to dry slightly (not brown). This helps the cubes better absorb the custard without getting soggy.

Step 2: Plump the raisins

Place raisins in a small bowl and cover with hot water (or warm apple juice) for 5 minutes. Drain well and pat dry. Plumping keeps them juicy in the finished pudding.

Step 3: Sauté the apples

In a skillet over medium heat, melt 2 tbsp butter. Add diced apples, 2 tbsp maple syrup, 1/2 tsp cinnamon, and a pinch of salt. Cook, stirring, 4–6 minutes until apples are just tender and glossy but still hold their shape. Off heat, add 1 tsp lemon juice. Cool slightly.

Step 4: Make the custard

In a large bowl, whisk eggs. Add milk, 1 cup cream, 1/3 cup maple syrup, brown sugar, 1 1/2 tsp cinnamon, nutmeg, salt, and 1 1/2 tsp vanilla. Whisk until fully combined and the sugar dissolves. Taste a drop to check sweetness and spice.

Step 5: Assemble and soak

Add bread cubes to the greased dish. Scatter the sautéed apples and plumped raisins evenly over the bread. Pour the custard slowly over the top, pressing down with a spatula so every piece is moistened. Let stand 15–20 minutes so the bread absorbs the custard. For tidier edges, place the dish on a rimmed baking sheet to catch any drips.

Step 6: Bake to custardy perfection

Bake at 350°F (175°C) for 40–45 minutes. Tent loosely with foil after 20 minutes if the top browns too quickly. The pudding is done when puffed, the edges are set and golden, and the center still has a gentle wobble; an instant-read thermometer inserted in the center should read about 170°F (77°C). Cool 10 minutes to set.

Step 7: Make the maple cream and serve

While the pudding rests, combine 1/2 cup cream, 3 tbsp maple syrup, 1 tbsp butter, 1/2 tsp vanilla, and a pinch of salt in a small saucepan. Simmer over medium-low heat 2–3 minutes, stirring, until slightly thickened and silky. Drizzle warm maple cream over servings of bread pudding. Garnish with toasted pecans and a light dusting of powdered sugar or cinnamon, if desired.

Pro Tips

• Day-old bread is best; if using fresh, always toast-dry it for a few minutes so it drinks up the custard.
• For the creamiest texture, avoid overbaking; pull it when the center still jiggles slightly and registers about 170°F (77°C).
• Let the pudding rest 10 minutes after baking so the custard sets and slices neatly.
• Prefer fewer raisins? Drop to 1/2 cup and add 1/4 cup chopped toasted pecans for crunch.
• Make the maple cream just before serving so it stays pourable and glossy.

Variations

• Pear + Ginger: Swap apples for ripe pears; add 1 tsp grated fresh ginger to the sauté.
• Cranberry-Orange: Replace raisins with 3/4 cup dried cranberries and add 1 tsp orange zest to the custard.
• Bourbon Maple: Stir 1–2 tbsp bourbon into the maple cream for a grown-up finish.

Storage & Make-Ahead

Assemble the unbaked pudding up to 24 hours ahead; cover and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the cook time. Leftovers keep covered in the refrigerator for up to 3 days. Reheat individual portions in a 325°F (165°C) oven for 12–15 minutes or microwave gently until warmed through. Maple cream can be refrigerated up to 4 days; rewarm on low, adding a splash of cream if too thick. For longer storage, freeze tightly wrapped slices up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approx. 570 calories; 67 g carbohydrates; 9 g protein; 27 g fat; 15 g saturated fat; 3 g fiber; 35 g sugars; 300 mg sodium. Estimates only; actual values vary by ingredients and portion size.