Apple Bread Pudding with Vanilla Sauce

Pie isn’t the only way I use apples …

There aren’t many cold days here in Southern California, but when we are lucky enough to have an appropriately cold holiday or special occasion, I love to make a warm bread pudding. And this is one of my favorite recipes. It’s long and looks harder than it is … but give it a try, it’s relatively easy and it is so amazing!

Apple Bread Pudding with Vanilla Sauce

Apple Bread Pudding with Vanilla Sauce


  • 1/2 cup + 2 tbsp. heavy whipping cream
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 2 whole large eggs
  • 2 large egg yolks
  • 1/3 cup lightly packed light brown sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2 1/4 tsp. ground cinnamon
  • 3-4 croissants, cut into 1/2-inch cubes (4 cups), or 1/3-1/2 French baguette, split lengthwise, generously buttered, and cut into 1/2-inch cubes (4 cubes)
  • 2 cups cubed (1/2-inch) peeled tart apples (about 3), such as McIntosh or Granny Smith
  • 1/3 cup golden raisins
  • 1 tbsp. + 1 tsp. granulated sugar
  • Vanilla Sauce (ingredients below)
  • 1/2 cup + 2 tbsp. milk
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1 tbsp. cornstarch
  • 3 tbsp unsalted butter, cut into three pieces
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. ground nutmeg


  1. In a large mixing bowl, vigorously whisk the cream, milk, eggs, egg yolks, brown sugar, salt, vanilla and 1/4 tsp. of the cinnamon until blended.
  2. Add the croissant cubes, apples and raisins and toss several times a large wooden spoon to ensure even saturation
  3. Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked. You can pull a few pieces apart with your fingers to check.
  4. Fifteen minutes before baking, preheat the oven to 350 degrees. Grease an 8-inch square baking dish with butter. Scoop the pudding into the baking dish. Mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding.
  5. Place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the larger pan to come two-thirds of the way up the sides of the pudding baking dish.
  6. Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.
  7. Remove the pudding from the water bath and allow it to cool for 30 minutes while you make the sauce.
  8. For the sauce, scald the cream, all but 1/4 cup of the milk, the sugar and salt in a heavy medium-size saucepan over medium heat.
  9. Dissolve the cornstarch in the remaining 1/4 cup milk in a small cup. Stir it into the cream mixture.
  10. Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.
  11. Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow the sauce to cool slightly before serving.


  1. -3 here in Chicago without the windchill, MB. My guys would really love this. All that heavy cream scares me, but in a good way! Maybe I’ll attempt this for my last Xmas gathering with Bill’s family next weekend.

  2. Rose Marie Bunt

    I can’t wait to make this MaryBeth! Yum 😋

  3. MaryBeth,
    It’s literally 11 degrees here in NYC. I’m searching for more excuses to use my oven. Thank you for this.

  4. I have a similar recipe but the vanilla sauce is new. Thank you for this – I plan to try it in the New Year.

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