Desserts
This apple walnut bread pudding recipe transforms stale bread into a golden, spiced dessert where tender cubes of brioche or challah soak up a creamy custard infused with cinnamon and nutmeg. The star?
A perfect balance of warm spices and the satisfying crunch of toasted walnuts—every bite delivers that cozy, autumnal harmony that makes this dessert feel like a hug from your favorite bakery.
I developed this version after years of testing, ensuring the apples stay tender while the walnuts maintain their perfect crunch, even after baking.
What sets this recipe apart is the foolproof technique that guarantees a custard so rich it clings to every bread cube without turning soggy.
You'll start by soaking cubed bread in a warm milk-egg mixture spiced with cinnamon and nutmeg, then fold in diced apples and walnuts for texture and flavor.
The baking process is simple—just 40 minutes at 350°F—but the result is restaurant-quality dessert that tastes even better the next day when the flavors meld.
By the time it emerges from the oven, you'll have a golden, caramelized top with a tender, custardy interior where each bite offers layers of warm spice, sweet apple, and crunchy walnut.
The aroma alone will have everyone gathering around the table, and the texture—creamy yet structured—makes it satisfying enough to serve as a main dessert or a comforting after-dinner treat. This is the kind of dessert that feels special without requiring hours in the kitchen.
Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. The walnuts add a delightful contrast to the soft bread and apples, while the warm spices keep it feeling nostalgically homey.
Whether you're baking for a holiday gathering or a quiet weeknight dessert, this recipe delivers on comfort, texture, and flavor every time.
Ingredients for apple walnut bread pudding
Golden bread cubes, spiced custard, and crunchy walnuts—this dessert is pure autumn comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Stale Brioche or Challah Bread 🍞 | 8 cups | Cubed into 1-inch pieces |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Granulated Sugar 🍚 | 1 cup | Light brown sugar works too |
| Vanilla Extract 🌿 | 1 tbsp | Pure extract preferred |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground if possible |
| Ground Nutmeg 🌶️ | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Honeycrisp Apples 🍎 | 2 medium | Peeled, diced into small cubes |
| Walnuts 🥜 | 1 cup | Toasted, roughly chopped |
| Unsalted Butter 🧈 | ½ cup | Melted, for topping |
| All-Purpose Flour 🌾 | ¼ cup | For breading topping |
| Powdered Sugar 🍚 | ¼ cup | Optional, for dusting |
The bread is the foundation, so don't skimp. Brioche gives the richest texture, but challah or sourdough work beautifully too. Look for slightly stale bread at the bakery section—it soaks up custard perfectly. For the apples, Honeycrisp or Fuji stay tender when baked, but Granny Smith adds a nice tartness. Walnuts should be toasted until fragrant—toss them in a dry pan over medium heat for 5-7 minutes, watching closely so they don't burn. The butter matters here too; European-style unsalted gives the best flavor without adding saltiness.
No vanilla extract? Vanilla bean paste or even vanilla sugar works in a pinch. Short on walnuts? Pecans or candied pecans add a similar crunch. The apples can be prepped ahead—toss them with a little lemon juice to keep them from browning. For the bread cubes, aim for 1-inch pieces—they should be consistent so they cook evenly. If you're using a mix of bread types, cut all pieces the same size so nothing gets undercooked. The cinnamon and nutmeg are non-negotiable for that warm spice profile, but if you're feeling adventurous, a pinch of cardamom or allspice adds depth.
This dessert tastes even better the next day—honestly, the flavors meld beautifully after resting. Store leftovers covered in the fridge for 4-5 days. Reheat portions in the microwave for 30 seconds or warm in a 350°F oven for 10 minutes to restore that golden crust. For make-ahead baking, assemble the entire pudding in a baking dish, cover, and refrigerate overnight. Bake straight from the fridge—just add 10 minutes to the baking time. The topping keeps best if you make it fresh, but you can prep the bread pudding mixture ahead and bake it the next day.
Why You'll Love This Recipe
- No Chopping Needed: I swear by this trick—just tear that stale brioche or challah into chunks. No knife skills required, no fuss, and honestly? The uneven pieces make it feel homier, like your grandma’s version but with a modern twist.
- Spiced Warmth Every Bite: That caramelized apple-walnut combo with vanilla? It’s like dessert hugging you. The walnuts add crunch, the apples bring natural sweetness, and the brioche soaks up all the custardy goodness—rich but not heavy.
- Leftovers? Better Than New: This pudding actually improves overnight. The flavors meld, the texture gets even creamier, and it reheats like a dream. I’ve sent it to work with coworkers—no one guessed it was made the night before.
- Budget-Friendly Luxury: Use whatever stale bread you have (that loaf of brioche you forgot about? Perfect). Eggs, milk, sugar—basic pantry staples—and suddenly you’ve got something that tastes like a bakery treat. (Between us, I’ve made this for $3 a serving.)
Step-by-step instructions for apple walnut bread pudding
This warm, spiced bread pudding delivers the perfect balance of tender brioche, sweet apples, and crunchy walnuts.
Prepare the Bread and Apples
Start by cubing the 8 cups stale brioche or challah bread into 1-inch pieces. I like to use my hands for this—it gives me better control over the size. Place the bread cubes in a large bowl and set aside.
Next, peel and dice the 2 medium Honeycrisp apples into small cubes—about ¼-inch pieces. Honeycrisp holds its shape beautifully when baked, so you won’t get a mushy texture. Toss the apple cubes with 1 tablespoon vanilla extract and set them aside. This step infuses the apples with warm vanilla flavor that’ll shine through in every bite.
Mix the Custard Base
In a separate large bowl, whisk together the 6 whole large eggs, 2 cups whole milk, 1 cup granulated sugar, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. The mixture should be smooth and well combined—this ensures an even custard throughout the pudding.
I like to use a whisk for this step because it incorporates air gently, which helps create a lighter texture. If you prefer, you can use an electric mixer on low speed, but be careful not to overmix, or the eggs might start to curdle.
Combine and Bake the Pudding
Pour the custard mixture over the bread cubes in the bowl and gently fold until everything is evenly moistened. Then, fold in the vanilla-infused apple cubes and 1 cup toasted, roughly chopped walnuts. The walnuts add a delightful crunch that contrasts perfectly with the soft bread and apples.
Transfer the mixture to a 9x13-inch baking dish that’s been lightly greased with butter or lined with parchment paper. The dish should be about ¾ full—this allows the pudding to rise slightly as it bakes. Bake at 350°F for 45-50 minutes, until the top is golden brown and the center is just set (a toothpick inserted should come out clean).
Prepare the Topping and Finish
While the pudding bakes, melt the ½ cup unsalted butter in a small saucepan over low heat. Once melted, remove from heat and stir in the ¼ cup all-purpose flour to make a simple roux. Cook for 1-2 minutes until the mixture thickens slightly—this will create a rich, buttery topping.
Once the pudding is done baking, spread the butter-flour mixture evenly over the top. Return the pudding to the oven and bake for an additional 5-7 minutes until the topping is golden and bubbly. This step adds a crispy, buttery layer that ties everything together.
Serve Warm with Powdered Sugar
Let the bread pudding rest for 10 minutes after baking—this allows it to set slightly and makes it easier to serve. Dust the top with ¼ cup powdered sugar just before serving, if desired. The contrast of the warm, spiced pudding with the cool, sweet sugar is pure comfort.
Slice into 6 generous servings and enjoy immediately. The combination of tender brioche, juicy apples, and crunchy walnuts makes this a showstopper for breakfast, dessert, or even a cozy brunch. Leftovers keep well in the fridge for up to 3 days, though I doubt they’ll last that long!
Pro Tips For Making Apple Walnut Bread Pudding
- SOAK THE BREAD FIRST: I learned this the hard way—tossing dry bread cubes into the custard and expecting them to soften leads to a sad, gummy mess. Instead, give those brioche or challah cubes a quick 10-minute soak in warm milk (not scalding—just enough to steam slightly) before mixing with the custard. The bread absorbs evenly, and the texture stays tender, not dense.
- USE ROOM-TEMPERATURE EGGS: Cold eggs from the fridge can curdle the custard as it bakes, leaving you with a weird, lumpy pudding. Take your eggs out 30 minutes before mixing—just long enough for them to reach about 70°F (21°C). Trust me, your pudding will set up smooth and silky instead of fighting you the whole time.
- DON’T SKIP THE WALNUT TOAST: Raw walnuts in bread pudding taste bitter and underwhelming. Toast them first—10 minutes in a dry skillet over medium heat, stirring often, until they’re golden and fragrant. Let them cool before folding into the custard, or they’ll release oils that make the bread soggy faster than you can say "overproofed."
- BAKE UNTIL SET, NOT BROWN: This isn’t a bread pudding contest—stop baking when the center is just set (about 160°F/71°C) and the edges are lightly golden. Overbaking turns the custard dry and rubbery, especially with brioche’s rich, buttery base. If it’s not brown enough, broil it for 2 minutes at the end—just long enough to crisp the top without cooking the middle past salvation.
Regional styles of this dish
New England Classic
In New England, this dessert often features whole wheat bread instead of brioche, giving it a heartier texture that pairs perfectly with the apples. The spice profile leans heavier on nutmeg and allspice, reflecting the region's love for warm, cozy flavors.
I've found that adding dried cranberries (about ½ cup) to the mix creates a festive twist that locals adore during Thanksgiving gatherings. 🍁
For an authentic touch, top with a maple butter glaze—simply mix ¼ cup melted butter with 2 tablespoons maple syrup and brush it over the baked pudding. This glaze adds a caramelized finish that's pure New England charm.
Southern Comfort Style
Southern kitchens often use cornbread or biscuit dough as the bread base, adding a slightly crumbly texture that contrasts beautifully with the custard. The spice blend here includes a pinch of cloves (about ¼ teaspoon) for warmth, while the apples are often swapped for peaches in summer.
I like to finish with a pecan praline topping—mix ½ cup chopped pecans with 2 tablespoons brown sugar and 1 tablespoon butter, then sprinkle over the baked pudding.
For extra decadence, Southern cooks sometimes add a layer of bourbon-soaked bread cubes—simply brush 1 tablespoon bourbon over half the bread cubes before mixing. The alcohol burns off during baking, leaving behind a subtle, smoky depth that's pure Southern comfort. 🥃
Pacific Northwest Twist
Out West, the focus shifts to sourdough bread for its tangy depth, and the apples are often replaced with pears or plums for a lighter flavor. The walnuts are sometimes swapped for hazelnuts, which are more readily available in the region.
I've seen variations where blackberries are folded into the custard for a berry-pudding hybrid that's perfect for summer.
For a Pacific Northwest touch, finish with a lemon thyme glaze—mix 2 tablespoons powdered sugar with 1 teaspoon lemon zest and 1 teaspoon chopped fresh thyme, then drizzle over the top. The bright citrus cuts through the richness beautifully, balancing the warm spices. 🌿
Midwest Homestyle
The Midwest version often uses white sandwich bread for a lighter texture, and the spice blend is simpler—just cinnamon and a pinch of salt.
The real star here is the caramelized onion topping—sauté 1 cup thinly sliced onions in 2 tablespoons butter until golden, then sprinkle over the baked pudding. This adds a sweet, savory contrast that's pure Midwest homestyle.
For extra coziness, Midwest families often serve this with vanilla bean ice cream and a sprinkle of crushed graham crackers on top. The combination of the crunchy topping, creamy custard, and cold ice cream makes it a crowd-pleaser for holiday dinners. 🏡
Nutrition facts
Frequently asked questions
Can I use any type of bread for this recipe?
While the recipe calls for brioche or challah, you can absolutely substitute! Sourdough adds tangy depth, white sandwich bread works for a lighter texture, and even day-old baguettes create a rustic version. Just avoid very dense breads like whole wheat—those can make the pudding too heavy. The key is using stale bread that soaks up custard beautifully!
How do I prevent the bread pudding from getting soggy?
Two secrets: Don't overmix the custard (gentle folding is key) and bake until just set—the center should jiggle slightly like gelatin when done. Overbaking dries it out, but underbaking leads to gummy texture. Also, use room-temperature eggs and full-fat milk for the creamiest (not soggy) result. A 10-minute rest after baking helps too!
Can I make this ahead of time?
Yes! This dessert actually tastes better the next day as flavors meld. Assemble the pudding in your baking dish, cover, and refrigerate overnight. Bake straight from the fridge, adding 10 extra minutes to the baking time. For make-ahead topping, mix the butter-flour topping fresh before the final 5-7 minutes of baking to keep it crispy.
What's the best way to store leftovers?
Keep leftovers covered in the fridge for up to 4-5 days. Reheat portions in the microwave for 30 seconds or warm in a 350°F oven for 10 minutes to restore that golden crust. The texture stays best if you reheat slices individually rather than the whole pan. For extra coziness, serve reheated pudding with a scoop of ice cream!
Can I substitute walnuts with other nuts?
Pecans or hazelnuts work beautifully for a similar crunch. For extra sweetness, try candied pecans (about ½ cup). If you want a different texture, toasted almonds add a nice contrast. Just toast them first—this brings out their natural flavors and prevents bitterness. Always chop nuts roughly to maintain that satisfying bite!