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Apple Bread Pudding

My young grandson loves to help me make his favorite dessert. When Frankie eats this comforting pudding, he declares, "Yum yum in my tummy."—Dorothy Popotnik, Willoughby, Ohio
  • Total Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    8-10 servings


  • 10 slices Italian or French bread, cubed, divided
  • 1 jar (25 ounces) chunky applesauce
  • 1/8 teaspoon ground nutmeg
  • 2 eggs
  • 2 cups milk
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • Whipped topping, optional


  • Place half of the bread cubes in a greased 11x7-in. baking dish. Spoon applesauce over bread; sprinkle with nutmeg. Top with remaining bread. In a bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread. Sprinkle with cinnamon. Bake, uncovered, at 325° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping if desired.

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  • HOGWriter
    Apr 4, 2013

    A 25 oz jar of applesauce is about 3 cups, so we substituted half with apples that were past their prime (peel, core, chop and run through food processor to desired consistency.) I served it up warm with Dickinson's creme vanilla curd (found in fancy jams & jellies aisle of larger grocers) and the flavors were superb. A scoop of rich vanilla ice cream would have also been a good compliment.

  • ctmom05
    Apr 11, 2010

    I made the apple bread pudding with homemade cinnamon rolls that had gotten left out overnight. I also used fresh chopped apples in place of applesauce.This was a really good recipe to use as a guideline, while I did some improvising.