This delicious and easy Apple Pecan Bread pudding is the perfect dessert for the chilly months. It’s warm, perfectly spiced and covered in a brown sugar vanilla glaze!

What is Bread Pudding?
Bread pudding is a casserole style dessert that is made of day old bread and soaked in a egg/milk custard. There is a wide variety of ways to make it your own.
Once the bread pudding is done, it’s typically drizzled in a vanilla sauce.

Best type of bread for bread pudding
Any type of bread you would like! I typically like to use whatever bread I have on hand that’s getting ready to go stale. If you can, leave the bread out over night to stale just a little. This will work well with helping the bread soaking up the liquid.
I often use an Italian loaf from my local grocery store bakery department. I’ve also used brioche and challah before and they work so perfectly in the bread pudding.
How to make Apple Pecan Bread Pudding
- Start out with stale bread. Cut and cube into bite sized pieces.
- Peel, dice and cut 2 small or 1 large Granny Smith Apples.
- In a medium, whisk together milk, eggs, spices, and sugar in a bowl.
- Grab a 9×13 in pan, spray with non sticking cooking spray.
- Layer the bread, pecans and apples into the pan.
- Pour the custard over the bread and apples.
- Allow the bread, pecans and apples to soak up the custard mixture.
- Bake at 350 for 45-55 minutes.

Types of Apples to use
It’s best to Granny Smith Apples for this recipe. I prefer them because they are tart and work so well with the cinnamon and brown sugar. You could also use a sweeter apple like Gala or Honeycrisp.
What to serve with the Apple Bread Pudding?
The Brown Sugar Vanilla Sauce is so delicious over the bread pudding! If that’s not really your thing, vanilla or caramel ice cream would be delicious. Or simply whipped cream.

How long does the Bread Pudding stay fresh?
The Apple Pecan Bread Pudding will stay fresh in the fridge, tightly wrapped for about 1-2 days.

Apple Bread Pudding with Brown Sugar Glaze
Ingredients
Apple Pecan Bread Pudding
- 8 cup French Bread, Brioche or Challah cut and cubed
- 6 Eggs
- 1/2 cup Dark Brown Sugar
- 1/2 cup Sugar
- 4 1/2 cup Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 2 Granny Smith Apples Cored, peeled and cut
- 1/2 cup Chopped Pecans
Brown Sugar Glaze
- 1/2 cup Dark Brown Sugar
- 3 tablespoon Sugar
- 1 tablespoon Flour
- 1 teaspoon Cinnamon
- 1 Egg whisked
- 3 tablespoon Butter
- 1 1/4 cup Milk
- 1 tablespoon Vanilla Extract
Instructions
Brown Sugar Glaze
- 1. Place the brown sugar, sugar, flour, cinnamon, egg, butter, and milk together in a heavy bottomed pan. 2. Mix together over medium heat. 3. Whisk together for 10 minutes being sure to constantly whisk so the eggs wont curdle. 4. Once the sauce begins to thicken, remove from the stove and set aside.
Bread Pudding
- 1. Preheat oven to 350 degrees. 2. Grease a 9×13 inch baking pan. Layer the cut bread pieces, diced apples and pecans evenly in the pan.3. In a large bowl, mix milk, eggs, sugar, brown sugar, vanilla, cinnamon and nutmeg together. 4. Pour the milk mixture over the bread and apples. Cover with foil and let soak for 20 minutes.5. Remove the foil and bake for 55-60 minutes or until center is set. 6. Once the bread pudding comes out of the oven, pour over the brown sugar sauce.
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