Apple Cinnamon Bread Pudding Recipe with Custard Glaze (2024)

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Apple Cinnamon Bread Pudding with Custard Glaze makes for a delicious and unique bread pudding using brioche bread.

Not your typical old fashioned bread pudding with just plain white bread, you wont believe how amazing bread pudding can be!

Served typically at holiday meals and often with a little vanilla ice cream, this bread pudding is also awesome for large potlucks and gatherings and is delicious year round.

Brioche Bread Pudding Recipe

This bread pudding recipe is completely easy to do. Just a few cutting and mixing of ingredients and right in the oven.

You can also make this apple cinnamon bread pudding prepped ahead over night, just by completing the same recipe below and then sealing up tight with foil overnight in the fridge before continuing on in the oven.

Scroll to the bottom for a printable version of this post, including all measurements and instructions,so you can follow along in your kitchen without being on your phone.

Here is what you need to gather to get started:

• 1 loaf Apple Cinnamon Braided Brioche Bread
• melted butter
• raisins
• 4 eggs
• whole whipping cream
• brown sugar
• ground cinnamon
• vanilla

Caramel Custard Glaze Sauce

This caramel custard glaze requires tempering the egg or you will end up with a little bit of scrambled egg in your sauce. I will explain below how to do that.

You can also opt to put vanilla icing or bourbon glaze on your bread if you prefer, but making your own caramel custard glaze at home only takes about 10-12 minutes and is so good!

See below how to make the glaze (Below the bread pudding recipe). Here is what you need to gather for that:

• light brown sugar
• dash of cinnamon
• egg
• melted butter
• whole whipping cream
• salt

What kind of Bread for Bread Pudding?

Here is the fun part of making bread pudding.

There are so many styles of breads that already come with delicious and amazing flavors baked into them that can enhance your bread pudding!

I have a simple and traditional Southern Bread pudding with plain white bread, and its totally fine in a pinch.

But when I made bread pudding with this Apple Cinnamon Brioche bread, this side dish just came ALIVE with flavor!

Personally I prefer to mix it up and use a cinnamon bread.

You can also try a cinnamon raisin bread, already cooked cinnamon rolls, Challah, or some of the other fresh breads that are baked in most grocery store deli areas.

Pre-heat your oven to 350 Degrees and spray a 9×13 pan with cooking spray. Set pan aside.

Prep your bread by cutting loaf into small, bite sized pieces, about one inch. Add your apple cinnamon brioche bread to your glass dish.

Take your melted butter, and pour over bread in dish.

Add one cup of raisins to your bread, trying to spread out evenly. This works best with your hands.

I know that one cup feels like a lot before you assemble the dish, but it works out perfectly once baked.

In a separate bowl, add eggs and whisk until combined.

Stir in whipping cream, sugar, cinnamon and vanilla and mix well.

Take egg mixture and pour over bread until just reaches middle of top layer of bread.

Put in oven for approximately 30-35 minutes, checking occasionally.

The apple bread pudding is done when the center comes out clean with a knife.

Recipe for Bread Pudding Sauce

*This recipe makes more custard than you may need. Pour over the top of your finished bread pudding, a little at a time, until you reach the sweet glaze you like.

You can also serve on the side.*

Most bread puddings are best served with a vanilla or caramel glaze sauce.

I personally prefer this caramel glaze, its quite like a thin custard, and is so good on the apple cinnamon bread pudding.

But anytime you work with an egg and other boiling ingredients, you need to temper the egg or you can end up with a bit of scrambled egg.

First take the following, add to a sauce pan, and whisk on medium heat for about 5-7 minutes.

• 1/2 cup of light brown sugar
• dash of cinnamon
• 2 tablespoons melted butter
• 1 1/4th cup whole whipping cream
• sprinkle of salt

In a separate bowl, add one egg and whisk.

Lower temperature of the sauce by half for about 2 minutes and once a bit more cooled, add a bit of the cool mixture (by spoon or ladle) into the egg bowl and whisk frequently.

Continue adding liquid, stirring constantly, to the egg so it can come up to temperature without boiling or scrambling. Once fully combined, you can slowly heat.

Once the sauce sticks to the back of a spoon, its ready to be poured over your bread.

Note that occasionally eggs DO heat and scrambled up a little. It shouldn’t change the flavor and you can dig out any larger pieces with a spoon.

It still tastes like delicious caramel custard glaze. Tempering is not easy, so do not feel worried if it doesn’t happen right the first time!

Can I leave the egg out?

You can, but it does change the flavor and doesn’t thicken as well.

Feed a Crowd

I would love for you to visit some of my other amazing dishes that feed a crowd.

If you love this bread pudding, you will probably love these casserole dish goodies too.

• Southern Bread Pudding with White Bread and Raisins
• Sausage Grits Casserole with Cheese
• Blueberry French Toast Casserole with Cream Cheese
• Cracker Barrel Hash brown Casserole
• Overnight French Toast Casserole
• Sausage Hash brown Breakfast Casserole