Southern Skillet Apple Butter Bread Pudding

In the South, cast-iron skillets turn thrifty bread pudding into a golden, edge-crisp comfort. This version soaks brioche in a rich custard swirled with apple butter and Honeycrisp apple for warm, spiced depth.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 410 cal
• 9g protein
• 52g carbs
• 19g fat

Every recipe here is free to read.

Ingredients

• 6 cups cubed day-old brioche or challah
• 1½ cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/3 cup granulated sugar
• 1/2 cup store-bought apple butter
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 medium Honeycrisp apple
• 2 tbsp unsalted butter
• 2 tbsp turbinado sugar

Instructions

1. 1Preheat the oven to 350°F. Lightly butter a 10-inch cast-iron skillet.
2. 2Place the bread cubes in a large bowl. In a separate bowl whisk the milk, cream, eggs, granulated sugar, apple butter, vanilla, cinnamon, nutmeg, and salt until the apple butter is fully dissolved and the custard is smooth.
3. 3Pour the custard over the bread and toss gently so every cube is coated. Let the mixture sit 10 minutes, pressing the bread down once or twice so it absorbs the liquid.
4. 4Core and dice the fresh apple into small pieces. Fold the diced apple into the soaked bread mixture.
5. 5Melt the butter in the skillet over medium heat, swirling to coat the bottom and sides. Tip the bread pudding mixture into the hot skillet and spread evenly. Sprinkle the top with turbinado sugar for crunch.
6. 6Transfer the skillet to the oven and bake 30 to 35 minutes, until the top is deeply golden, the edges are bubbling, and the center is just set with no liquid custard visible.
7. 7Remove from the oven and let rest 10 minutes; the pudding will finish setting and be easier to scoop.
8. 8Serve warm straight from the skillet, spooning into bowls; optional vanilla ice cream or a drizzle of cream turns it into ultimate early-fall comfort after cooler evenings arrive.