Apple Raisin Bread Pudding With Warm Vanilla Custard Sauce

Apple raisin bread pudding turns day-old bread into a warm, comforting dessert with cinnamon-spiced apples, plump raisins, and a rich 12-egg custard. Serve it on its own or spoon warm vanilla custard sauce over the top for an extra-rich finish.

If you regularly find yourself with extra eggs, Large-Batch Homemade Egg Noodles is another practical recipe to keep nearby.

Use Two Baking Dishes for This Batch

The full mixture is too large for one standard 9-by-13-inch baking dish. Divide it evenly between two greased 9-by-13-inch dishes so the centers cook through before the tops become too dark.

A large deep roasting or catering pan can also hold the batch, but the deeper pudding may take longer to bake. Two standard 9-by-13-inch dishes are the more predictable option for most home kitchens.

Choosing the Bread

French bread gives the pudding a pleasantly rustic texture, while challah makes it softer and richer. Either works, but slightly stale bread absorbs the custard more evenly than a fresh, soft loaf.

If your bread is fresh, cut it into 1-inch cubes and spread it between two sheet pans. Dry it in a 300°F oven for 15 to 20 minutes. The surface should feel dry, but the bread does not need to become deeply toasted.

Weighing the bread is more dependable than measuring only by volume. Loaf shapes and cube sizes vary, so use 24 ounces of bread even if the finished volume is slightly more or less than 18 cups.

Choosing Apples That Hold Their Shape

Firm baking apples work best because they soften without completely disappearing into the custard. Granny Smith apples provide a tart contrast to the sweet raisins, while Honeycrisp, Braeburn, or Pink Lady apples produce a slightly sweeter result.

Cut the apples into approximately ½-inch pieces. Larger pieces may remain firm by the time the custard is set.

For another warm apple dessert with plenty of cinnamon, try these Old-Fashioned Apple Dumplings. During apple-cider season, Apple Cider Donut Cake is another good option for feeding a group.

How to Make Apple Raisin Bread Pudding

Prepare the bread and baking dishes

Butter two 9-by-13-inch baking dishes.

Divide the bread cubes, diced apples, and raisins evenly between the dishes. Toss them gently so the apples and raisins are distributed throughout the bread instead of collecting at the bottom.

Mix the 12-egg custard

Crack the eggs into a very large mixing bowl and whisk until the yolks and whites are completely combined.

Add the whole milk, half-and-half, brown sugar, granulated sugar, melted butter, vanilla, cinnamon, nutmeg, and salt. Whisk until the sugars are mostly dissolved and no obvious streaks of egg remain.

Allow the melted butter to cool slightly before adding it. Butter that is still very hot can begin cooking portions of the egg mixture.

Pour and soak

Divide the custard evenly between the two dishes, pouring slowly over all areas of the bread.

Press the bread gently into the custard with a spatula. Let the dishes stand for 30 minutes, pressing the bread down once or twice as it absorbs the liquid.

A little custard may remain visible near the bottom after soaking. That is normal. The upper pieces also do not have to remain completely submerged. Those exposed edges will become golden and lightly crisp in the oven.

Bake the bread pudding

While the bread soaks, preheat the oven to 350°F.

If the dishes fit comfortably side by side without touching, bake them on the same rack. Otherwise, place them on separate racks and exchange their positions halfway through baking.

Bake for 50 to 65 minutes. Begin checking the centers after 50 minutes.

The pudding is ready when the edges are slightly puffed, the tops are golden, and the centers are set but still moist. A knife inserted near the center should come out with moist crumbs but no liquid custard.

According to the USDA's egg-safety guidance, casseroles and other dishes containing eggs should reach at least 160°F. Check the center of each pudding with a food thermometer before removing it from the oven.

If the tops become dark before the centers reach 160°F, cover the dishes loosely with foil and continue baking.

Let it rest

Let the bread pudding rest for 15 minutes before serving. This gives the custard time to settle and makes the portions easier to lift from the dishes.

Serve it warm on its own, or spoon the warm vanilla custard sauce over each portion. A scoop of vanilla ice cream or a light dusting of powdered sugar also works well.

Optional Warm Vanilla Custard Sauce

The vanilla sauce takes about 15 minutes and can be prepared while the bread pudding bakes.

The bread pudding can be served on its own, but a spoonful of warm vanilla custard sauce makes it especially good for a holiday dessert or family gathering. The sauce is rich enough to complement the cinnamon apples and raisins while remaining loose enough to pour easily. Spoon approximately 2 tablespoons over each serving just before it reaches the table. Keep the sauce warm over very low heat, but do not let it boil.

Ingredients

• 1 ½ cups whole milk
• ½ cup heavy cream
• ⅓ cup granulated sugar
• 2 teaspoons cornstarch
• ⅛ teaspoon kosher salt
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 1 tablespoon unsalted butter

Instructions

1. Whisk the sugar, cornstarch, and salt together in a medium heavy-bottomed saucepan.
2. Gradually whisk in the whole milk and heavy cream until smooth.
3. Cook over medium heat, whisking frequently, until the mixture begins to steam and reaches a gentle simmer.
4. Cook for 1 minute, whisking continuously, and then remove the saucepan from the heat.
5. Whisk the egg yolks in a medium heatproof bowl. Slowly whisk approximately ¾ cup of the hot milk mixture into the yolks.
6. Pour the tempered yolk mixture back into the saucepan while whisking.
7. Cook over medium-low heat, stirring constantly, until the sauce lightly coats the back of a spoon and reaches 170°F to 175°F, approximately 3 to 5 minutes. Do not let it boil.
8. Remove the saucepan from the heat. Stir in the vanilla and butter until smooth.
9. Strain the sauce through a fine-mesh strainer, if desired, and serve warm over individual portions of bread pudding.

Getting the Custard Into the Bread

The 30-minute absorption period is important with a batch this large. Baking immediately can leave dry bread on top and pockets of liquid custard underneath.

Very dry French bread may absorb the liquid quickly, while dense challah may need the entire soaking period. Press the bread into the custard rather than stirring it aggressively. Once soaked, the cubes become delicate and can break down if overmixed.

If a large pool of custard remains after 30 minutes, the bread may have been unusually fresh or measured too lightly. Give it another 10 minutes and press the bread down again before baking.

Should You Soak the Raisins?

The raisins can go directly into the pudding. For softer, plumper raisins, cover them with hot water or warm apple juice and let them stand for 10 minutes.

Drain them thoroughly and pat them dry before adding them to the bread. Do not pour the soaking liquid into the custard because the dairy and egg quantities have already been balanced for the recipe.

Making the Bread Pudding Ahead

The pudding can be assembled, covered, and refrigerated for up to 8 hours before baking. Keep both dishes refrigerated until the oven is fully preheated.

Because the custard and baking dishes will be cold, the puddings may need an additional 5 to 10 minutes in the oven. Use the set-center and 160°F temperature checks instead of relying only on time.

For a faster apple dessert when you do not need a large batch, Easy Instant Pot Cinnamon Apples are ready with much less preparation.

Storage and Reheating

Cover and refrigerate leftover bread pudding within two hours. It will keep for up to 4 days.

Reheat individual portions in the microwave in 20- to 30-second intervals. To reheat several portions, cover the baking dish loosely with foil and warm it in a 300°F oven until heated through.

Bread pudding can also be frozen for up to 2 months. Cut it into individual portions, wrap them well, and place them in a freezer-safe container. Thaw the portions overnight in the refrigerator before reheating.

Helpful Substitutions

French bread, Italian bread, challah, and brioche can all be used. Brioche produces a softer, richer pudding and may brown more quickly because of its butter and sugar content.

Dried cranberries can replace up to half of the raisins. Replacing all the raisins will make the fruit flavor noticeably more tart.

Reduced-fat milk can replace the whole milk, although the custard will be slightly less rich. Skim milk is not recommended for this formula. The large quantity of bread and eggs benefits from some milk fat to keep the finished custard tender.