Last Updated on 2 months by Neha Deshmukh

Apple Brioche Bread Pudding Recipe – Cinnamon & Maple Delight

Introduction

Okay, let’s be real – is there anything cozier than a warm bread pudding on a chilly day? I first stumbled upon this recipe during a particularly rainy monsoon season, and it instantly became a family favourite. This Apple Brioche Bread Pudding is seriously comforting, packed with warm cinnamon-spiced apples and a deliciously rich, maple-infused custard. It’s easier to make than you think, and the aroma that fills your kitchen while it bakes is divine. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This isn’t your average bread pudding. The brioche gives it a beautiful, buttery richness that’s just incredible. The apples add a lovely tartness that balances the sweetness perfectly. Plus, it’s a fantastic way to use up slightly stale brioche – though, let’s be honest, I’ve been known to buy a fresh loaf just for this! It’s perfect for a weekend brunch, a cozy dessert, or even a special occasion.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 loaf brioche
• 2 apples
• 1 teaspoon cinnamon
• ?? cup light brown sugar
• 1 tablespoon lemon juice
• 5 eggs
• ?? cup whole milk
• ?? cup maple syrup
• ?? teaspoon allspice
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

Ingredient Notes

Let’s talk ingredients! A few little things can really elevate this recipe:

• Brioche: This is key! Brioche is an enriched bread, meaning it’s made with eggs and butter, giving it a tender, slightly sweet flavour and a beautiful texture. It soaks up the custard beautifully.
• Maple Syrup: Don’t skimp here! A good quality, pure maple syrup makes all the difference. The flavour is so much richer and more complex than imitation syrups. I prefer a Grade A Dark Robust Taste for this.
• Apple Varieties: I love using a mix of apples for different textures and flavours. Granny Smith adds a nice tartness, while Honeycrisp or Fuji provide sweetness and a satisfying crunch.
• Cinnamon: Did you know there are different types of cinnamon? Ceylon cinnamon (often called “true cinnamon”) is milder and more delicate, while Cassia cinnamon is stronger and spicier. Either works well, but adjust the amount to your preference.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, grease a baking dish with a little unsalted butter. This prevents sticking and adds a lovely flavour.
2. Now, tear the brioche into bite-sized pieces. Don’t worry about making them perfect – rustic is good! Arrange them tightly in the prepared baking dish.
3. Next, peel, core, and chop your apples. Toss them in a bowl with about ½ cup of light brown sugar, 1 teaspoon of cinnamon, and a squeeze of lemon juice. This prevents browning and adds a lovely flavour. Scatter the apple mixture evenly over the bread.
4. In a separate bowl, whisk the eggs until light and frothy. Then, pour in the milk, about 1 ½ cups, along with ½ cup of maple syrup, the remaining cinnamon, a pinch (about ¼ teaspoon) of allspice, and 1 teaspoon of vanilla extract. Give it a good mix until everything is well combined.
5. Pour the custard mixture evenly over the bread and apples. Gently press down on the bread to ensure it’s all soaked in the custard. This is important for a nice, even texture.
6. Cover the dish and refrigerate for at least 30 minutes, or even overnight. This allows the bread to really absorb the custard. (Optional, but highly recommended!)
7. When you’re ready to bake, preheat your oven to 350°F (175°C). Bake uncovered for about 25 minutes, or until the custard is set and golden brown.
8. Let it cool slightly before serving warm with an extra drizzle of maple syrup or a dusting of powdered sugar. Enjoy!

Expert Tips

• Don’t overbake! You want the custard to be set, but still slightly wobbly in the centre.
• Soaking time is your friend. The longer the bread soaks, the better the texture will be.
• Use room temperature ingredients. This helps everything combine more easily.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: My friend, Priya, who’s vegan, swears by using plant-based milk (like almond or soy) and an egg replacer (like flax eggs) in this recipe. It works beautifully!
• Gluten-Free Adaptation: If you need a gluten-free version, you can try using gluten-free brioche or another gluten-free bread. Just be aware that the texture might be slightly different.
• Spice Level Adjustment: My family loves a bit more warmth, so I often add an extra ¼ teaspoon of cinnamon and allspice. Feel free to adjust to your liking!
• Festival Adaptations: This is amazing for Christmas morning brunch or Thanksgiving. Add a sprinkle of chopped pecans or walnuts for extra festive flair.

Serving Suggestions

This bread pudding is delicious on its own, but here are a few ideas to take it to the next level:

• A dollop of whipped cream or vanilla ice cream.
• A sprinkle of chopped nuts.
• A side of fresh berries.
• A warm cup of chai or coffee.

Storage Instructions

Leftovers? (If there are any!) Store them in an airtight container in the refrigerator for up to 3 days.

FAQs

Q: What type of apples work best in this bread pudding?

A: I recommend a mix of tart and sweet apples, like Granny Smith and Honeycrisp. But feel free to experiment with your favourites!

Q: Can I make this bread pudding ahead of time?

A: Absolutely! You can assemble the bread pudding and refrigerate it overnight. Just add a few extra minutes to the baking time.

Q: Can I use challah bread instead of brioche?

A: Yes, challah is a great substitute! It has a similar texture and flavour.

Q: How do I prevent the bread pudding from being soggy?

A: Make sure to use slightly stale bread and don’t oversoak it in the custard. Also, baking it uncovered helps to evaporate excess moisture.

Q: What is the best way to reheat leftover bread pudding?

A: Gently reheat it in the oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. You can also microwave it in short bursts, but it might not be as crispy.