Get Baked: Apple Bread Pudding

It’s such a good day to make an apple bread pudding. You should invite your friends!

Apple Bread Pudding

adapted from allrecipes

Ingredients
1 bag (12ct) bakery rolls, not super fresh, cubed
3 smallish/medium apples, peeled, sliced (kinda thin) and chopped
2 Tbsp butter
3/4 cup brown sugar
1 3/4 cup milk
1/4 cup margarine NOT butter
1 tsp cinnamon or apple pie spice
2 eggs
1 tsp vanilla

Ridiculous Vanilla Sauce
1/2 cup brown sugar
1/2 cup milk
1/2 cup margarine NOT butter
1 tsp vanilla

1. Preheat your oven to 350°F and lightly grease a 7×11 pan. I don’t have one of those, so I used a 9×13 and no one died. Peel, slice and chop the apples into flat 1″ pieces. I guess you don’t have to chop them, but I can’t fit an entire apple slice into my mouth at once, so I like to set myself up for success. Cook the apples and 2 Tbsp butter in a medium saucepan on low until they’re sorta tender or you’re done with the other steps, whichever comes first.

2. While the apples are cooking, combine milk, brown sugar and margarine in a small saucepan and cook on medium-low until the sugar has dissolved. You’ve got two saucepans slowly cooking things, so this is a good time to cube the bread. Wheee!

3. When you’re tired of waiting, put the bread cubes and the cooked apples in a large bowl and toss in the sugary milk mixture. Spread this evenly in the baking dish.

4. In a bowl no bigger than your head, whisk together 2 eggs, the cinnamon and the vanilla. Pour this over the bread apple milk situation in the baking dish. Now everything looks unappealing. Put it in the oven for 40 minutes or until it’s set.

5. When the bread pudding has about 10 minutes left, combine the sugar, milk and margarine in a small saucepan over medium-low heat for the vanilla sauce. You want it to come to a boil, but I’m always afraid I’m going to scald the milk, so I put mine on low and it took forever and that was fine with me. When it’s boiling and you’re feeling superior for not scalding your milk, remove it from the heat and stir in the vanilla. BAM you just made sauce.

6. Oh my god the bread pudding is done. It’s gorgeous. I mean, it’s brown bread and beige apples, so it’s really only gorgeous if you’re about to eat it but WHATEVER. Cut a big chunk of this, put it in a bowl and spoon some vanilla sauce on top. Do not be shy with the vanilla sauce, people.


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Laneia is the Executive Editor and founding member of Autostraddle, and she thinks you're fucking rad. She's 35, has two kids, two dogs, one Megan, some personal essays and a lot of emails in her inbox. More at LaneiaJones.com.

Laneia has written 600 articles for us.

12 Comments

  1. Thumb up 0

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    omg that last picture. the airplane vodka and the fish and the dragon and the horse that is humping the jar. everything is great.

  2. Thumb up 0

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    Uh oh! I used butter even though it explicitly said not to. Hopefully it turns out!

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    i don’t like bread pudding but if you made me some and allowed me to sit at the little table with all of the little creatures, i would totally eat it and love it.

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    Let’s be friends please and thank you. (If an AS moderator/goddess could insert this picture that’d be just swell.)

    This image has been edited by the Autostraddle Community Managerettes (we have your back!).

  5. Thumb up 0

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    My friends also include ceramic owls and little finger monsters, that’s like a sign that I need to make this. But why margarine and not butter??

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      My question exactly. I don’t keep margarine around the house and melted butter + apples + carbs is too good of a combination to mess with.

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    oh man when will i learn to read the recipe allthewaythrough BEFORE i start to bake? now i have one saucepan with buttery apples and no other saucepan for step 2. i guess now i just have to throw some spicebox whiskey on it and call it a night.

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    At first I was worried that my family was spoilt with the rich bread pudding recipe I got from a 100 year old woman from Texas, but I was wrong. The apples really brought it to a new level and we loved the shit out of it.

    The only thing I changed is the amount of marg. in the sauce. I come from a butter loving family, so I had to half the amount of margarine the sauce with butter. Worth it.

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