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Stovetop Apple Bread Pudding, apple dessert recipes for fall
Brittany Stage

Stovetop Apple Bread Pudding

Cubed brioche and sauteed spiced apples are cooked in a buttered covered skillet with a vanilla custard until set and creamy. It is a warm, fuss-free fall dessert that skips the oven entirely.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups day-old brioche or challah bread cut into 1-inch cubes, about half a loaf
  • 2 tbsp unsalted butter divided
  • 2 medium apples peeled, cored, and diced into 1/2-inch pieces, Honeycrisp or Fuji work well
  • 3 tbsp brown sugar packed, divided
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/4 cup store-bought caramel sauce for serving, warmed
  • 1 scoop vanilla ice cream optional, for serving

Equipment

  • 12-inch skillet with a tight-fitting lid
  • medium mixing bowl
  • wooden spoon or silicone spatula

Method
 

  1. If your bread is fresh, spread the cubes on a baking sheet and let them sit out for at least 30 minutes to dry out a bit. Stale bread absorbs the custard without getting mushy, so this step matters. If your bread is already dry, you can skip it.
  2. Melt 1 tablespoon of butter in a 12-inch skillet over medium heat. Add the diced apples, 1 tablespoon of brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, for about 5 minutes until the apples are just softened and lightly caramelized. They should still hold their shape. Scoop them into a bowl and set aside.
  3. In a medium mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, salt, and the remaining 2 tablespoons of brown sugar until smooth and well combined.
  4. Wipe the skillet clean and return it to the stove. Melt the remaining tablespoon of butter over low heat, swirling to coat the bottom and about an inch up the sides. Add the bread cubes to the skillet and scatter the sauteed apples evenly over the top. Pour the custard mixture evenly over everything, pressing the bread down gently with a spatula so every cube gets soaked. Let it sit for 3 to 4 minutes to absorb.
  5. Cover the skillet tightly with a lid and cook over low heat for 25 to 30 minutes. Do not lift the lid more than once or twice to check. You are looking for the custard to be set in the center with no visible jiggling liquid. The edges will look slightly puffed and the bottom should be just lightly golden, not dark. If the bottom is browning too fast, slip a heat diffuser or second burner grate underneath.
  6. Remove the lid and let the bread pudding rest in the pan for 5 minutes. Drizzle warm caramel sauce over the top and scoop into bowls. Add a scoop of vanilla ice cream if you like. Serve right away while it is warm.

Notes

The key to this recipe is truly low heat. Medium-low or low on most stovetops is correct. Too high and the bottom burns before the center sets. A cast iron skillet works well here because it holds heat evenly.