Desserts
Martha Stewart’s apple bread pudding recipe delivers the perfect balance of spiced cinnamon warmth and caramelized apple goodness in every bite. This classic dessert transforms stale bread into a rich, custardy masterpiece with tender apples and a golden-brown crust.
The secret lies in her signature custard base and layering technique, which ensures each slice is moist and flavorful.
What sets this recipe apart is the harmonious blend of flavors—warm cinnamon, sweet apples, and a hint of vanilla—all baked to perfection. The bread soaks up the creamy custard while the apples caramelize, creating a texture that’s both comforting and elegant.
Martha’s method ensures no dry edges or soggy centers, making it a foolproof dessert for any occasion.
With just a few simple ingredients and a 350°F oven, you’ll create a dessert that feels like a hug. The aroma of cinnamon and apples fills the kitchen, promising a warm, satisfying finish to any meal.
Whether served with vanilla ice cream or a drizzle of caramel sauce, this recipe is pure comfort in every bite.
Ready in about 50 minutes, this apple bread pudding is perfect for holiday gatherings, family dinners, or a cozy dessert night. The best part? It tastes even better the next day, making it ideal for meal prep. Let’s get baking!
Ingredients for apple bread pudding recipe martha stewart
The perfect blend of spiced apples, creamy custard, and golden-brown bread—Martha’s signature dessert magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Stale Bread 🍞 | 8 cups | Day-old or lightly toasted cubes |
| Granny Smith Apples 🍎 | 3 medium | Peeled, cored, diced small |
| Large Eggs 🥚 | 6 whole | Room temperature for best mixing |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown sugar for depth |
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for rich custard |
| Unsalted Butter 🧈 | ½ cup | Melted, cooled slightly |
| Vanilla Extract 🍯 | 2 tsp | Pure, high-quality vanilla |
| Ground Cinnamon 🌶️ | 2 tbsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| All-Purpose Flour 🌾 | ¼ cup | For extra binding if needed |
| Chopped Walnuts 🥜 | ½ cup | Toasted for extra crunch |
| Powdered Sugar 🍚 | ¼ cup | For dusting top layer |
The bread is the star here, so don’t skimp. Stale bread works best—day-old loaves or even those crusty French baguettes from Whole Foods or your local bakery. If you’ve got leftover brioche or challah, those add a luxurious touch. For the apples, Granny Smiths are ideal—they hold their shape and add tartness that balances the sweetness. If you can’t find them, Honeycrisp or Fuji work too, but avoid anything too soft like Gala. The cinnamon? Penzeys or the bulk bins at Trader Joe's have the best quality—freshly ground makes a world of difference.
No Granny Smiths? Braeburn or Pink Lady are solid substitutes. Short on walnuts? Pecans or candied ginger add great texture. The custard base is forgiving, but if you’re worried about it being too thin, add that extra quarter cup flour—it’s your secret backup. For the vanilla, Madagascar Bourbon is my go-to, but imitation works if that’s all you’ve got. And if you’re feeling fancy, add a splash of bourbon or apple cider to the custard—trust me, it’s worth it. The sugar? Light brown adds moisture, but if you’ve only got white, reduce by 1 tbsp to avoid over-sweetening.
This dessert tastes even better the next day, so make it ahead—it’s perfect for holiday prep. Store in an airtight container in the fridge for up to 4 days, or freeze portions for 3 months. To reheat, pop it in a 350°F oven for 10-15 minutes until warmed through. The crust gets extra crispy when reheated—absolute magic. And if you’re serving it cold? Dust with powdered sugar right before plating. Simple, but it makes all the difference.
Why You'll Love This Recipe
- No Waste Magic: I swear by this trick—toss in whatever stale bread you’ve got lurking in your pantry. That crusty loaf from last week? Perfect. The ends of the baguette you forgot about? Even better. It’s the kind of recipe that turns forgotten scraps into something golden and worth it.
- Tart-Sweet Bliss: Granny Smiths meet caramelized sugar in this one, and the heavy cream ties it all together like a hug. The first bite? Crisp edges, custardy center, and that bright apple tang that makes you want to close your eyes. Honestly, it’s the kind of dessert that feels like a proper treat without being overly sweet.
- Weeknight Hero: Between us, this is my go-to when I need something impressive but can’t be bothered to bake from scratch. One bowl, minimal chopping (just dice those apples), and 45 minutes in the oven. Serve it warm with vanilla ice cream, and suddenly you’re the host who had it all together. (Even if you didn’t.)
Step-by-step instructions for Martha Stewart's apple bread pudding
Here's how to create this comforting dessert with layers of spiced apple caramel and custardy bread.
Prepare the Bread and Apple Mixture
In a large bowl, combine the 8 cups stale bread with 0.5 cup unsalted butter (melted and cooled slightly) and 1.5 cups granulated sugar. Use your hands to gently press the butter and sugar into every nook of the bread cubes until evenly moistened. This step is crucial—it ensures each bite is rich and flavorful.
In a separate bowl, mix together 3 medium Granny Smith apples (diced small), 2 tbsp ground cinnamon, 0.5 tsp salt, and 0.25 cup all-purpose flour. The flour helps thicken the mixture, while the cinnamon and salt balance the sweetness. Fold this apple mixture into the bread until everything is thoroughly combined. You'll see the bread soak up the juices, creating a sticky, aromatic mass.
Mix the Custard Base
In a separate large bowl, whisk together the 6 whole large eggs (room temperature) with 2 cups heavy whipping cream, 2 tsp vanilla extract, and 0.5 cup chopped walnuts. The walnuts add a delightful crunch that contrasts beautifully with the soft bread pudding. Mix gently to avoid incorporating too much air, which could make the pudding dense.
Gradually pour the bread mixture into the egg mixture, folding carefully with a spatula to combine without deflating the custard. The batter should be thick but still pourable—if it looks too dry, add 1-2 tablespoons of milk or cream to loosen it. This step is where the magic happens: the custard will create that signature creamy texture we all love.
Assemble and Bake the Bread Pudding
Preheat your oven to 350°F. Grease a 9x13-inch baking dish generously with butter (or use nonstick spray), then transfer the bread pudding mixture into the dish. Spread it evenly, pressing down gently to ensure the bread cubes are fully submerged in the custard. This helps create a uniform texture throughout.
Bake for 50-55 minutes until the top is golden brown and the center is just set (a toothpick inserted should come out with a few moist crumbs, not wet batter). The edges should pull away slightly from the pan, indicating it's ready. If the top browns too quickly, loosely tent it with foil for the last 10 minutes to prevent over-browning.
Finish with Caramelized Topping
While the pudding bakes, prepare the caramel topping: In a small saucepan, combine 0.25 cup powdered sugar with 2 tbsp water and 1 tbsp unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens into a glossy syrup (about 3-4 minutes). It should coat the back of a spoon smoothly.
Once the bread pudding is done baking, immediately pour the caramel sauce evenly over the top. Return it to the oven for 2-3 minutes to let the caramel set slightly. This step adds that signature Martha Stewart touch—a sweet, sticky glaze that ties everything together. Let the pudding rest for 10 minutes before serving to allow the custard to set slightly.
Serve Warm with Vanilla Ice Cream
Slice the bread pudding into squares and serve warm. The contrast of warm pudding with vanilla ice cream (not listed in ingredients but highly recommended) is pure perfection. Each bite should deliver a balance of spiced apple, creamy custard, and buttery bread—with that caramelized top adding a luxurious finish.
This dessert is even better the next day, as the flavors meld and the texture becomes even more decadent. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 350°F oven for 10-15 minutes to restore its warmth and gooey goodness.
Pro Tips For Making Apple Bread Pudding Recipe Martha Stewart
- Preheat Oven to 350°F: Martha’s recipe relies on a slow, steady bake—don’t rush it. I used to crank the oven higher, thinking it’d speed things up, but the custard ended up rubbery. That gentle 350°F heat is what turns this into a silky, golden pudding.
- Slice Apples Thin: Granny Smiths stay firm when sliced too thick, and you’ll end up with chewy chunks instead of tender apples. Aim for ¼-inch slices—just thick enough to hold shape but thin enough to melt into the custard. (Yes, it takes a few extra minutes, but it’s worth it.)
- Whisk Eggs Until Fully Combined: The custard won’t set properly if you just stir the eggs and cream together. Whisk them until no streaks remain—this ensures a smooth texture, not a lumpy one. I learned this after my first batch looked like a science experiment gone wrong.
- Soak Bread in Mixture Overnight: If you’re short on time, skip the overnight soak—but don’t rush it. At least 4 hours in the fridge lets the bread absorb the custard evenly, preventing a dry top. (Pro move: Use a shallow dish so the bread doesn’t float like a raft.)
Creative variations of apple bread pudding recipe martha stewart
Spiced Rum Infusion
Add 2 tbsp dark spiced rum (like Captain Morgan) to the custard mixture for a boozy twist that pairs beautifully with the apples. Warm the rum slightly before mixing to release its aromatic flavors.
This works especially well if you’re serving it with vanilla bean ice cream—trust me, the rum enhances the vanilla notes. 🍷
Pecan Pie Twist
Swap out the walnuts for 1 cup chopped pecans and add ½ cup mini marshmallows to the bread mixture before baking. The marshmallows will toast into a gooey layer, while the pecans add Southern charm. Top with extra marshmallows after baking for a s'mores-inspired dessert. 🥜
Caramel Apple Bread Pudding
For a decadent upgrade, toss the diced apples with ¼ cup caramel sauce before folding them into the bread. Use store-bought or homemade caramel—just make sure it’s thick enough to cling to the apples.
Drizzle an extra 2 tbsp caramel sauce over the top after baking for a sticky, restaurant-worthy finish. 🍎
Cinnamon Roll Bread Pudding
Transform this into a cinnamon roll-inspired dessert by adding ¼ cup cream cheese to the custard mixture and swirling in ½ cup cinnamon-sugar (mix ½ cup sugar with 2 tbsp cinnamon) on top before baking.
Bake as usual, then drizzle with a simple glaze of powdered sugar and milk. This version is like eating a giant cinnamon roll! 🍥
Apple Cider Glaze
Replace the caramel topping with a tangy apple cider glaze: Simmer ½ cup apple cider with 2 tbsp brown sugar and 1 tsp vanilla for 5 minutes until slightly thickened.
Brush this glaze over the baked pudding for a refreshing, autumnal finish. It’s especially great for Thanksgiving or fall gatherings. 🍁
Mini Bread Pudding Cups
Make individual servings by dividing the batter into 6 greased ramekins or oven-safe mugs. Bake at 350°F for 25-30 minutes, then top each with a dollop of whipped cream and a sprinkle of cinnamon. These are perfect for parties or as a single-serving dessert—no one will resist seconds! 🍽️
Nutrition facts
Frequently asked questions
Can I use fresh bread instead of stale bread for this recipe?
Fresh bread works, but stale bread is ideal because it absorbs the custard better without turning mushy. If you must use fresh bread, lightly toast the cubes first to remove excess moisture. This helps prevent a soggy texture in your apple bread pudding.
What's the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions for 3 months. To reheat, warm in a 350°F oven for 10-15 minutes until heated through. The texture will be slightly firmer when cold, but it reheats beautifully.
Can I substitute apples with another fruit?
Yes! Try peaches, pears, or berries for a different flavor profile. For best results, use tart varieties like Bosc pears or cling peaches to balance the sweetness. Just adjust the baking time slightly—some fruits release more liquid than apples.
Why did my bread pudding turn out dry? Dryness usually happens when the custard mixture isn't thick enough or the bread isn't properly moistened.
Is this recipe gluten-free?
Not traditionally, but you can adapt it! Use a gluten-free bread (like a sturdy sourdough-style loaf) and swap regular flour for a 1:1 gluten-free baking flour. Keep the rest of the ingredients the same, but expect slightly different texture—gluten-free bread tends to be denser. Test with a small batch first.