Apple Walnut Bread Pudding

Born in thrifty British kitchens that never wasted a loaf, bread pudding turns day-old bread into something lush. This apple-walnut version folds sautéed fruit, toasted nuts, and cinnamon custard into cozy dessert comfort.

Serves 6 · 25 min prep · 50 min cook

Estimate for one serving

• 385 cal
• 11g protein
• 46g carbs
• 18g fat
• 3g fiber

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Ingredients

• 6 cups cubed day-old brioche or challah
• 3 cups diced fresh apples
• 1/2 cup chopped walnuts
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup honey
• 1 1/2 tsp ground cinnamon
• 2 tsp vanilla extract
• 2 tbsp unsalted butter
• 1 pinch of salt
• 1 tsp fresh lemon zest

Instructions

1. 1Preheat the oven to 350°F and butter a 9-inch square baking dish.
2. 2Cube the bread into 1-inch pieces and spread them on a sheet pan; toast lightly in the oven for 8 minutes until just dry and golden at the edges.
3. 3Meanwhile, melt a little butter in a skillet over medium heat and quickly sauté the diced apples with cinnamon until they soften slightly and release juices, about 4 minutes.
4. 4In a large bowl whisk the eggs, milk, cream, honey, remaining cinnamon, vanilla, salt, and lemon zest until fully combined and smooth.
5. 5Add the toasted bread cubes and sautéed apples to the custard bowl along with the walnuts; gently fold so every piece soaks without breaking apart.
6. 6Let the mixture stand 10 minutes so the bread absorbs the liquid evenly.
7. 7Pour everything into the prepared dish and press down lightly to create an even surface.
8. 8Bake for 40 to 50 minutes until the center is set, the top is puffed and golden brown, and a knife inserted comes out mostly clean.
9. 9The pudding should jiggle only slightly in the very middle when the pan is gently shaken.
10. 10Cool on a rack for 15 minutes to finish setting while staying warm.
11. 11Cut into squares and serve, spooning any remaining apple juices from the pan over the top.
12. 12Highlight the tender fruit and toasted walnut crunch in each bite.