Soups & Stews
Martha Stewart’s apple bread pudding delivers the perfect balance of warm spices, tender bread, and caramelized fruit in every bite. This classic dessert transforms simple ingredients into a comforting, restaurant-worthy treat with layers of texture and flavor.
The secret lies in the custard mixture—rich, creamy, and infused with cinnamon—paired with perfectly toasted bread cubes and sweet, spiced apples.
What sets this recipe apart is Martha’s signature technique of baking the bread pudding in a buttered baking dish, creating golden edges and a custardy center. The apples, simmered with cinnamon and sugar until tender, add natural sweetness that deepens as the pudding bakes.
Pre-sliced apples and store-bought custard make this version easier to prepare without sacrificing authenticity.
The result is a dessert that’s both elegant and approachable—ideal for family dinners, holiday gatherings, or a cozy weekend treat. Each slice offers a mix of crispy bread, velvety custard, and bursts of caramelized apple.
Serve warm with a drizzle of vanilla ice cream or a sprinkle of powdered sugar for the perfect finish.
For an extra touch of sophistication, consider adding a splash of bourbon to the custard or topping the pudding with a caramel sauce before serving. This recipe is designed to impress, whether you’re baking for a crowd or simply craving a homemade dessert that tastes like comfort.
Ingredients for apple bread pudding recipe martha stewart
Simple, comforting ingredients for Martha's legendary spiced apple bread pudding—perfect for cozy gatherings.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Bread Loaves 🍞 | 2 whole | French or sourdough preferred |
| Large Apples 🍎 | 4 whole | Honeycrisp or Granny Smith |
| Granulated Sugar 🍚 | 1 ½ cups | For sweetening custard |
| Light Brown Sugar 🍚 | ½ cup | Packed, for caramelizing |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp for apples |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Heavy Cream 🥛 | 2 cups | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | For custard consistency |
| Unsalted Butter 🧈 | ½ cup | Melted, for baking dish |
| Vanilla Extract 🍯 | 1 tbsp | Pure, high-quality |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Powdered Sugar 🍚 | ¼ cup | For dusting, optional |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving, optional |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The bread is non-negotiable here. Day-old French or sourdough gives that perfect texture—crusty edges, soft center. Trader Joe's and Whole Foods often have great options, or check the bakery section at your local grocery. If you're short on time, Pepperidge Farm French bread works in a pinch. For the apples, Honeycrisp stays firm when baked, while Granny Smith adds tartness. Slice them thinly and toss with cinnamon before baking—this is where the magic happens. The custard mixture relies on room-temperature eggs for smooth blending, so take them out 30 minutes before mixing.
No heavy cream? Full-fat coconut milk works in a bind, though the texture will differ slightly. Short on vanilla? Vanilla bean paste adds depth without extra cost. The brown sugar can be swapped for white sugar if needed, but the molasses notes in brown sugar caramelize beautifully. For a boozy twist, add 1 tbsp bourbon or brandy to the custard mixture. The powdered sugar topping is optional but adds that classic restaurant finish—Bob's Red Mill brand is my go-to for its fine texture. If you're serving this to a crowd, double the custard mixture and use a larger baking dish.
This dessert reheats beautifully—just pop slices in a 350°F oven for 5-7 minutes until warm. Store leftovers in an airtight container for up to 3 days in the fridge. For make-ahead convenience, assemble the pudding in the baking dish, cover, and refrigerate overnight. Bake straight from the fridge, adding 5-10 extra minutes to the baking time. The flavors deepen overnight, making it even more comforting the next day. Freeze individual portions for up to 3 months—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- No-Waste Magic: I swear by this trick—toss in those slightly stale loaves from yesterday’s sandwiches. The bread soaks up the custard like a dream, and you’re left with zero scraps. (Between us, this is how I justify buying extra apples too.)
- Spiced Perfection: That cinnamon-sugar crust on top? Chef’s kiss. The apples caramelize just enough to balance the buttery bread, while the brown sugar adds this deep, molasses-like richness. Honestly, it’s the kind of dessert that makes you pause mid-bite and think, “Why don’t I do this more?”
- Weeknight Win: Make a double batch on Sunday, and you’ve got breakfast for Thursday. Serve it warm with vanilla ice cream for dinner guests, or pack slices for lunch—it’s that versatile. My kids even ask for it plain, no fuss.
- Budget-Friendly Luxury: You’re using pantry staples here: bread that’s about to go stale, a few apples, and sugar you already own. For under $10, you’ve got a dessert that feels like you slaved over it. (Spoiler: It’s foolproof, so no stress.)
Step-by-step instructions for Martha Stewart's apple bread pudding
Transform day-old bread into a rich, spiced dessert with caramelized apples and creamy custard layers.
Prep and Caramelize the Apples
Core the 4 whole large apples and slice them into ¼-inch thick rounds. Toss the apple slices with 1 tablespoon lemon juice and 1 teaspoon ground cinnamon (from the total 2 tablespoons) to prevent browning and add warmth.
In a large skillet, melt 0.25 cup unsalted butter over medium heat. Add the apple slices in a single layer and sprinkle with 0.5 cup light brown sugar. Cook for 8-10 minutes until the apples soften slightly and the sugar caramelizes into a glossy coating. Remove from heat and set aside—this step builds the dessert's signature sweet-tart balance.
Assemble the Bread Layers
Preheat your oven to 350°F. Grease a 9x13-inch baking dish with the remaining 0.25 cup unsalted butter, saving any drippings for later. Tear the 2 whole day-old bread loaves into 1-inch chunks, discarding any crusty ends. Arrange half the bread pieces in the prepared dish, slightly overlapping them.
Spread the caramelized apples evenly over the bread layer, then top with the remaining bread chunks. Press down gently to create an even surface—this ensures the custard soaks through completely during baking. The bread should look like a snug, inviting bed for the custard mixture.
Prepare the Custard Mixture
In a large bowl, whisk together the 6 whole large eggs, 1.5 cups granulated sugar, 2 cups heavy cream, 1 cup whole milk, 1 tablespoon vanilla extract, and 0.5 teaspoon salt until smooth and fully combined. This mixture should be thick but pourable—if it's too thick, whisk in 1-2 tablespoons of water to reach the right consistency.
Pour the custard evenly over the bread and apple layers in the baking dish. Gently press down on the bread with a spatula to help the custard seep into all the crevices. The dish should look glossy and inviting, with no dry spots showing through.
Bake Until Golden and Set
Bake the bread pudding for 50-55 minutes until the top is golden brown and the edges are set but the center still jiggles slightly when shaken. The custard should be just set—it'll continue thickening as it cools, but you want it to hold its shape when served.
During the last 10 minutes of baking, watch closely for browning. If the top starts to darken too quickly, tent the dish with aluminum foil to prevent over-browning while still allowing it to cook through. The pudding is done when a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
Serve Warm with Ice Cream
Let the bread pudding rest for 10 minutes after removing from the oven. This resting period allows the custard to fully set and makes it easier to slice. Dust the warm pudding with 0.25 cup powdered sugar and serve immediately with 1.5 cups vanilla ice cream on the side.
The perfect slice should reveal layers of tender bread, caramelized apples, and creamy custard. Each bite delivers the warm spice notes from the cinnamon, the sweet-tart apple flavor, and the rich custard that ties everything together. For an extra touch, drizzle any reserved caramelized apple butter from the skillet over the top before serving.
Pro Tips For Making Apple Bread Pudding Recipe Martha Stewart
- USE COLD BREAD: Martha’s recipe relies on day-old bread for that perfect crumb—stale enough to soak up custard but not dry as cardboard. If you’re short on time, pop fresh bread in a 300°F oven for 10 minutes to dry it out before cubing. No oven? Toss slices in a paper bag and shake vigorously for 5 minutes—works like a charm.
- PEEL THEN COOK APPLES: I used to just core and slice apples raw, but they turn mushy in the custard. Instead, peel them first (yes, even Honeycrisp—trust me), then par-cook in a skillet with 1 tbsp butter and 1 tsp cinnamon for 5 minutes until just tender. This keeps them from dissolving into the pudding like sad, overcooked fruit.
- DON’T OVERMIX THE CUSTARD: Whisking the eggs and milk into a lumpy mess is a fast track to a dense, rubbery pudding. Stir just until the sugar dissolves and the eggs are mostly combined—little streaks are fine. Overmixing develops gluten, and that’s how you end up with a bread pudding that tastes like a hockey puck.
- BROIL FOR COLOR, NOT DRYNESS: The last 3 minutes under the broiler give that golden crust, but watch it like a hawk. If your oven runs hot, cover loosely with foil for the first 2 minutes, then uncover—this guarantees a caramelized top without burning the edges. And for heaven’s sake, don’t walk away.
Wine and beer pairings for apple bread pudding recipe martha stewart
Sweet White Wine
Apple bread pudding’s warm spices and caramelized fruit pair beautifully with crisp, aromatic white wines. A Chardonnay from California’s Sonoma Coast—like Kendall-Jackson Vintner’s Reserve—offers bright citrus and mineral notes that cut through the custard’s richness.
For something lighter, try a Viognier from Rhône Valley; its floral and peach undertones complement the apples without overpowering. Serve slightly chilled to enhance the wine’s acidity and refresh your palate between bites. 🍷
Spiced Red Options
If you prefer red, opt for a Pinot Noir with earthy, berry-forward flavors—like Meiomi Pinot Noir—that won’t clash with the cinnamon. The wine’s subtle tannins and red fruit notes harmonize with the dessert’s spice profile.
For a bolder choice, a Gamay from Beaujolais (such as Domaine Jean-Michel Bouschet) brings juicy raspberry and vanilla accents that mirror the bread pudding’s caramelized sweetness.
Apple-Inspired Ciders
For a non-alcoholic or casual pairing, a hard cider with apple notes is a genius match. Look for brands like Angry Orchard Crisp Apple or Woodchuck Hard Cider, which feature crisp, slightly tart flavors that echo the dessert’s caramelized apples.
Serve chilled in small glasses to balance the warm, spiced richness of the pudding. 🍎
Bourbon or Coffee Liqueur
If you’re adding bourbon to the custard (as in the optional variation), pair the dessert with a bourbon neat or on the rocks. The caramel and vanilla notes in the whiskey mirror the bread pudding’s flavors.
For a coffee twist, a Kahlúa or Tia Maria after-dinner liqueur complements the cinnamon and adds a cozy, dessert-friendly finish. Serve in small glasses with a sprinkle of cinnamon on top for an elegant touch.
Nutrition facts
Frequently asked questions
Can I use stale bread from any type of loaf for this recipe?
While you can technically use any bread, Martha Stewart's version works best with French or sourdough loaves—their sturdy texture holds up to the custard without becoming mushy. For quick substitutes, challah or brioche add richness, while Pepperidge Farm French bread works well if you're short on time. Avoid soft breads like brioche or challah if you prefer a lighter texture, as they absorb more custard and may become overly dense.
How do I prevent the bread pudding from becoming too soggy? The key is using day-old bread—fresh bread releases too much moisture. Also,
Can I make this dessert ahead of time?
Assemble the bread pudding in the baking dish, cover it, and refrigerate overnight. When ready to bake, add 5-10 extra minutes to the baking time (about 55-65 minutes total). The flavors actually deepen after resting, making it even more comforting. For make-ahead convenience, you can also freeze individual portions for up to 3 months—just thaw overnight in the fridge before reheating.
What's the best way to reheat leftover apple bread pudding?
For the best results, pop slices in a 350°F oven for 5-7 minutes until warm and slightly crispy. Microwaving works in a pinch (about 20-30 seconds on medium-high), but it can make the custard gummy. If reheating from the fridge, let the pudding sit at room temperature for 10 minutes before reheating to avoid temperature shock. The texture will be just as good as fresh!
Can I substitute apples with another fruit?
While apples are traditional, you can experiment with peaches or plums for a summer variation. For a winter twist, try pear slices or cranberries (tossed with orange zest). Just adjust the cooking time—softer fruits like peaches only need 5-6 minutes in the skillet, while tart berries may require 10-12 minutes. Keep the cinnamon and sugar ratio similar to maintain the dessert's signature balance.