Apple Walnut Bread Pudding with Cinnamon Cider Sauce

5 stars (1 rating)

Apple Walnut Bread Pudding with Cinnamon Cider Sauce

Bake this apple walnut bread pudding on a crisp cool day. It’s soft, warm and creamy, and it will make your whole house smell like fall! Drizzle on the sweet and buttery cinnamon cider sauce and enjoy this comforting seasonal dessert.

Servings:

Calories: 681kcal

Ingredients

For the Filling:

1 cup walnut pieces
1 tablespoon unsalted butter
2 fresh apples, large (I used Granny Smith)
1 tablespoon apple cider (water can be substituted)
1 tablespoon light brown sugar (firmly packed)
1/4 teaspoon ground cinnamon
1 teaspoon freshly squeezed lemon juice
16 ounces loaf bread (such as challah, French, or Italian bread)

For the Custard:

3 eggs (large)
3/4 cup light brown sugar (firmly packed)
2 cups heavy cream
1 cup milk (I used 1%)
1 cup apple cider
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon nutmeg

For the Cinnamon Cider Sauce:

4 tablespoons unsalted butter
1 1/3 cups light brown sugar (firmly packed)
2 cups apple cider
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt

US Customary - Metric

Instructions

To Make the Filling:

Toast the walnuts in a dry medium skillet over medium heat, tossing occasionally until they are fragrant and begin to turn golden brown in spots, 3 to 5 minutes. Remove to a small plate and let cool.
In the same skillet, heat the butter over medium heat and saute the apples until well coated.
Stir in the apple cider or water, brown sugar, cinnamon, and lemon juice, and saute until the apples are soft and most of the liquid has evaporated, 3 to 5 minutes.
Lightly mist a 13x9-inch casserole with non-stick spray.
Cut the bread into ¾-inch cubes and add to the prepared baking dish.
Add the apples and walnuts, and toss together to distribute.

To Make the Custard:

Whisk together the eggs and brown sugar in a large bowl.
Add the cream, milk, apple cider, vanilla, cinnamon, salt, and nutmeg and whisk to combine.
Pour the mixture over the bread cubes and apples, and toss well. Let soak for 20 minutes to an hour.
Flip the bread cubes over with a spatula so that the drier bread on top is now on the bottom. Let soak an additional 20 minutes to an hour.
Preheat the oven to 350 degrees F.
Bake the bread pudding for 45-55 minutes, or until puffed and golden and set in the center.

To Make the Cinnamon Cider Sauce:

Bring the butter, brown sugar, apple cider, cinnamon, and salt to a boil in a small pot, stirring to dissolve the sugar.
Simmer, uncovered, over medium heat for 20-30 minutes or until the mixture is syrupy and reduced.

To Serve:

Top bowls of warm bread pudding with a scoop of vanilla or buttermilk ice cream and a generous drizzle of cinnamon cider sauce.
The pudding can be stored, covered, in the refrigerator for 3 days.
Reheat in the oven or microwave.

Nutrition