Cinnamon Apple Bread Pudding: A Cozy Thanksgiving Desserts Favorite

Hey friend, I’ve got a treat for you that will make your kitchen smell like fall in five seconds flat. If you love **Thanksgiving Desserts** that combine comfort, a hint of nostalgia, and just enough sweetness to feel guilty about skipping a workout, this Cinnamon Apple Bread Pudding has your name written all over it. I stumbled upon this recipe last year when I ran out of pie crusts (classic turkey-day panic, right?), and I haven’t looked back since. It ranks right up there with my top **Thanksgiving Treats** and even competes with the best **Thanksgiving Baking Recipes** out there.

Seriously, who needs a fancy dessert table when you can whip up a dish that’s basically a hug in a casserole? This recipe uses simple ingredients—leftover bread, crisp apples, warming spices—and transforms them into a show-stopper. Ever wondered why everyone raves about bread pudding but you never make it? Well, buckle up, because this version answers that question (and then some). FYI, it’s beginner-friendly and perfect if you’re on the hunt for **Thanksgiving Desserts Easy** enough to delegate to a cousin who claims they “only know how to microwave popcorn.” 🙂

I’m all about sharing **Thanksgiving Food Ideas** that make holiday prep less of a stress monster and more of a good time. This recipe pairs beautifully with all your favorite **Thanksgiving Side Dishes**—think sautéed green beans or a buttery sweet potato mash. You can even turn it into a brunch star if you wake up early on Black Friday (guilty as charged). Ready to get started?

Below, you’ll find the full rundown: ingredients, step-by-step instructions, mouthwatering variations, pro serving tips, and a few FAQs to clear up the questions I know you’ve got. By the end, you’ll have one more reason to look forward to the holidays besides eating your weight in stuffing. Let’s go!

Ingredients

• 6 cups cubed day-old brioche or challah bread (about 1-inch pieces)
• 3 medium apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp)
• 4 large eggs, room temperature
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp pure vanilla extract
• Pinch of salt
• 2 tbsp melted butter (plus extra for greasing)
• Optional: powdered sugar or caramel sauce for topping

Instructions

1. Prep & Preheat

1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish generously.
2. Spread the bread cubes on a baking sheet and toast in the oven for 5–7 minutes until they feel slightly dry. This helps them soak up the custard without turning to mush.

2. Mix the Custard

3. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, **cinnamon**, nutmeg, vanilla, and salt. I like to whisk vigorously for a minute to get a little froth on top—IMO, it adds extra fluffiness.
4. Stir in the melted butter so it blends smoothly.

3. Layer & Combine

5. Place half of the toasted bread cubes in the prepared dish. Top evenly with apple slices.
6. Add the remaining bread cubes. Pour the custard mixture slowly over the bread and apples, pressing down gently so every cube soaks in that liquid gold.
7. Let it sit for 10 minutes. This marinating step ensures **every bite** tastes like a warm, spicy dream.

4. Bake to Perfection

8. Cover the dish with foil and bake for 25 minutes. Uncover and bake another 15–20 minutes until the top turns golden brown and a knife inserted in the center comes out clean.
9. Turn off the oven, crack the door, and let the pudding rest inside for 5 minutes for a slightly fudgier texture.

Variations

Want to shake things up? Here are some creative twists you can try for more **Thanksgiving Dessert Ideas**:

• Pecan & Maple Crunch: Sprinkle ½ cup chopped pecans and drizzle 2 tbsp maple syrup over the top before baking.
• Chocolate Apple Bliss: Fold in ½ cup dark chocolate chips with the bread cubes for a **Fun Thanksgiving Desserts** spin.
• Spiced Pear Swap: Replace apples with sliced pears and add a pinch of cardamom for a delicate, floral note.

Serving & Tips

Once your bread pudding emerges from the oven looking like autumn on a plate, here’s how to level up your presentation and storage game:

• Serving: Scoop warm pudding into bowls, **top** with a dusting of powdered sugar or drizzle of caramel sauce. Add a scoop of vanilla ice cream if you’re feeling extra indulgent.
• Pairing: Serve alongside **Thanksgiving Appetizers** like mini pumpkin tarts or savory cheese boards for a sweet finale.
• Storage: Wrap leftover pudding tightly and refrigerate for up to 3 days. Reheat in the microwave or a 325°F oven until warmed through.
• Make-Ahead: Assemble the night before, cover, and refrigerate. Bake the next day for a stress-free holiday morning.

Final Thoughts

Who knew leftover bread could become the show-stopper of your **Thanksgiving Food Recipes** lineup? I remember my first time making this—my cousin swore it was store-bought (total humble-brag moment). This Cinnamon Apple Bread Pudding proved that simple ingredients can steal the spotlight and that you don’t need a complicated soufflé to impress your guests. So go ahead, give it a whirl, and prepare for everyone to ask for seconds (and that secret recipe, of course!).

FAQs

Can I use gluten-free bread?

Absolutely! Swap in your favorite gluten-free loaf. Just ensure it’s sturdy enough to soak up the custard without falling apart.

How do I make this dairy-free?

Replace milk and heavy cream with full-fat coconut milk. Use a dairy-free butter alternative, and you’re golden.

What’s the best apple variety for this pudding?

I love Granny Smith for tartness, but Honeycrisp or Fuji work great too. Mixing two types adds texture and flavor depth.

Can I freeze leftovers?

You can! Portion the cooled pudding into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.

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