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Apple Spice Bread Pudding

Categories: Pudding

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Use fragrant apple spice muffins or even leftover banana bread as the basis of this decadent dessert.


  • 4-6 c. leftover apple spice muffins (approximately 6 muffins)
  • 6 lg. eggs
  • 1-1/2 c. evaporated milk or whipping cream
  • 2 tsp. pure vanilla extract
  • pinch salt
  • 1 c. granulated sugar
  • 1/2 c. unsalted butter melted
  • 2 Tbsp. all-purpose flour
  • 2-1/2 tsp. Clabber Girl Baking Powder
  • 1-1/2 c. apple small, diced
  • 1 lg. apple red, in thin slices
  • Warm caramel sundae topping Garnish


Preheat the oven to 350 degrees F. Generously spray a 3-4 quart oven-proof casserole serving dish with non-stick cooking spray. Prepare the muffins by cutting into coarse pieces, about 1-inch square and set aside.

In a large bowl, whisk all the eggs, evaporated milk or whipping cream, vanilla, salt, sugar, butter, flour and baking powder. Add in the muffin chunks and the diced apples and blend well but gently, taking care to not break apart the muffin chunks. Let stand 10 minutes.
Spoon into casserole. Place apple slices decoratively on top.

Bake 45-55 minutes, in preheated oven, until the muffin-filling (which becomes a custard) just begins to brown and appears lightly set. Remove from oven and drizzle on warm caramel sauce. Serve warm, chilled or room temperature with cream or creme anglaise.

Cut in squares to serve. You can also prepare this ahead 1-2 days, refrigerate it and bake it before serving or a few hours before serving.

Yield: 6-8 servings