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Apple Pecan Bread Pudding

Course Bread Pudding, Breakfast, Brunch, Dessert, Sweets
Author Terri


For the Bread Pudding

  • 8 cups bread, cut into 1 inch cubes
  • 5 cups whole milk, scalded
  • 4 eggs
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 cup pecans, chopped

For the Apple Cinnamon Filling

  • 4 granny smith apples, peel, core and chop into small chunks.
  • cups water
  • ¾ cup organic sugar
  • ¼ cup cornstarch
  • 1 tsp cinnamon
  • 1 Tbs lemon juice


  1. Preheat oven to 350° and butter a 13 x 9 baking dish. Set aside.

For the Bread Pudding

  1. In a medium saucepan, heat milk over medium heat just before boiling.
  2. Cut bread into 1 inch squares. Put into a large mixing bowl, set aside.
  3. In a medium mixing bowl, whisk eggs. Add sugar, salt, vanilla, cinnamon and whisk until combined.
  4. Pour milk into egg mixture. Whisk until combined.
  5. Pour over bread and let sit for about 2-3 minutes.
  6. Spoon half into buttered baking dish.
  7. Add apple filling and pecans.
  8. Spoon the rest of the bread mixture on top of the filling.
  9. Bake uncovered for 50-60 minutes or until tooth pick inserted comes out clean.

For the Apple Cinnamon Filling

  1. In a medium saucepan over low heat, bring water, cornstarch, sugar, cinnamon and lemon juice to a boil, stirring constantly.
  2. Continue stirring for 3-4 minutes until sauce thickens up.
  3. Once sauce has thickened, add apples, stir and let simmer for 8-10 minutes.