Apple Sandwich Bread Pudding
servings6 servings
This Easy Apple Sandwich Bread Pudding puts a delicious twist on a classic.
Ingredients
- 3 Tablespoons (45g) butter, softened
- 9 oz (250g) bread, sliced about ½ inch (1.25 cm) thick (see note 1)
- 2 medium apples, sliced into thin rounds (about ¼ inch (6mm) thick can use peeled or unpeeled
- ½ cup (75g( dried cranberries or raisins (optional)
- 2 cups (480ml) milk
- 1 cup (240ml) heavy cream (same as whipping cream / double cream) (see note 2)
- 4 large eggs, beaten beaten
- ½ cup (100g) white granulated sugar
- 1 ½ teaspoons vanilla extract
- 1-2 teaspoons ground cinnamon
- 2 tablespoons apricot jam slightly warmed for glazing (or use your favorite jam)
- 1-2 tablespoons brown sugar (optional, for sprinkling)
Instructions
Prepare the Sandwiches
- Spread butter on the inside of each slice. Add a layer of apple slices and a sprinkle of cranberries or raisins (if using), then close the sandwich with another slice of bread.
- Butter the top of each closed sandwich. Repeat until you have 6-8 sandwiches.
Grease the Baking Dish
- Grease an 8-inch (20 cm) square baking dish, at least 2 inches (5 cm) deep, with a little butter or cooking spray (see note 3).
Layer the Sandwiches
- Place half of the sandwiches in a single layer at the bottom of the dish, then layer the remaining sandwiches on top, ensuring the buttered tops are facing upwards (see note 4).
Make the egg mixture
- In a large mixing bowl, whisk together the milk, heavy cream, beaten eggs, granulated sugar, vanilla extract, and ground cinnamon until well combined.
Pour egg mixture over the sandwiches - leave to soak
- Pour the egg mixture over the apple sandwiches. Gently press down on the sandwiches to help them absorb the egg mixture.
- (Optional) Add extra apple slices on top and sprinkle with brown sugar.
- Set aside for 10-15 minutes to allow the mixture to absorb the egg mixture
Preheat the Oven
- Position the oven rack in the middle of the oven, and preheat to 356°F (180°C) (160°C fan).
Cover and Bake
- Lightly cover the baking dish with foil, making sure it doesn’t touch the bread pudding, as it will rise up slightly while baking (see note 5).
- Bake covered for 30 minutes, then remove the foil and bake for another 15 minutes until golden. This allows the top to brown beautifully.
- To check if the bread pudding is done, insert a knife straight into the center. If it comes out clean, the pudding is ready. If it has wet egg mixture on it, it needs more time to bake.
Glaze and Cool
- While still warm, brush the bread pudding with warmed apricot jam for a beautiful, glossy finish.
- Allow the bread pudding to cool for 10-15 minutes. This helps it firm up, making slicing easier. It also enhances the flavors and gives the pudding a creamier texture. If you slice too soon, it may fall apart.
Recipe Notes
1) Bread Choice: For the best texture and flavor, use brioche, challah, or raisin bread. Brioche adds a rich, buttery taste, while challah brings a light sweetness and firm texture. French bread or sturdy white bread is also great for a more classic, rustic flavor. Avoid soft, pre-sliced sandwich bread, as it can become too soggy.
2) Milk Option: If you prefer to use milk only, replace the 1 cup (240 ml) of cream with an additional 1 cup (240 ml) of milk. This will total 3 cups (720 ml) of milk. Keep the 4 large eggs the same to help the pudding set properly.
3) Baking Dish Size: For this recipe, a 20 cm (8 inch) square baking dish is ideal, but you can also use a 9x13-inch (23x33 cm) baking dish. Ensure it is at least 2 inches (5 cm) deep.
4) Fitting the Bread: If your bread is large and doesn’t fit whole, you can cut the sandwiches into halves or smaller pieces to make everything fit snugly.
5) Foil Wrapping: Don’t wrap the foil tightly around the baking pan. Instead, create a loose dome so the bread pudding can rise without sticking. The foil retains moisture and creates steam, preventing the bread pudding from drying out or burning while helping it bake evenly.
Scroll Up for the STEP by STEP Photos Don't miss the process shots in the post above. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.
2) Milk Option: If you prefer to use milk only, replace the 1 cup (240 ml) of cream with an additional 1 cup (240 ml) of milk. This will total 3 cups (720 ml) of milk. Keep the 4 large eggs the same to help the pudding set properly.
3) Baking Dish Size: For this recipe, a 20 cm (8 inch) square baking dish is ideal, but you can also use a 9x13-inch (23x33 cm) baking dish. Ensure it is at least 2 inches (5 cm) deep.
4) Fitting the Bread: If your bread is large and doesn’t fit whole, you can cut the sandwiches into halves or smaller pieces to make everything fit snugly.
5) Foil Wrapping: Don’t wrap the foil tightly around the baking pan. Instead, create a loose dome so the bread pudding can rise without sticking. The foil retains moisture and creates steam, preventing the bread pudding from drying out or burning while helping it bake evenly.
Scroll Up for the STEP by STEP Photos Don't miss the process shots in the post above. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.
Nutrition
Serving: 1serving | Calories: 523kcal | Carbohydrates: 52g | Protein: 9g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 282mg | Potassium: 232mg | Fiber: 2g | Sugar: 30g | Calcium: 161mg | Iron: 1mg
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