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A delicious slice of Cinnamon Roll Bread Pudding drizzled with sweet vanilla icing, served on a dark brown plate.

Apple Fritter Bread Pudding

This comforting bread pudding combines the classic flavors of warm apple fritters—tender apples, cinnamon, and a sweet glaze—baked into a custardy, golden-brown dessert or brunch dish. Perfect for a cozy morning or a delightful finish to any meal.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Bread Pudding Base
  • 1 loaf day-old challah or brioche bread approx. 1 lb, cut into 1-inch cubes
  • 4 large Granny Smith apples peeled, cored, and diced into 1/2-inch pieces
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter 1 stick, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp salt
For the Apple Fritter Glaze
  • 2 cups powdered sugar sifted
  • 1/4 cup milk whole or 2%
  • 1 tsp vanilla extract
  • Pinch salt

Equipment

  • 9x13 inch baking dish
  • Large mixing bowls
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons

Method
 

Prepare the Bread and Apples
  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Spread the bread cubes evenly in the prepared baking dish.
  3. In a medium bowl, toss the diced apples with 1 tablespoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves until well coated. Scatter the spiced apples evenly over the bread cubes in the baking dish.
Make the Custard
  1. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  2. Add the eggs, one at a time, whisking well after each addition.
  3. Gradually whisk in the whole milk, heavy cream, vanilla extract, and salt until completely combined and smooth.
Assemble and Bake
  1. Pour the custard mixture evenly over the bread and apples in the baking dish, ensuring all bread pieces are soaked. Gently press down on the bread with a spoon to help it absorb the custard.
  2. Let the pudding sit for 15-20 minutes at room temperature to allow the bread to fully absorb the liquid.
  3. Bake for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean (or with just moist crumbs, not liquid). If the top browns too quickly, loosely tent it with aluminum foil.
Prepare the Glaze
  1. While the bread pudding is cooling slightly, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable. If the glaze is too thick, add more milk 1 teaspoon at a time; if too thin, add more powdered sugar.
Serve
  1. Once the bread pudding is out of the oven, let it cool for 10-15 minutes.
  2. Generously drizzle the apple fritter glaze over the warm bread pudding.
  3. Serve warm and enjoy!

Notes

For best results, use day-old bread as it absorbs the custard better without becoming soggy. Challah or brioche provide a rich flavor, but French bread or even sturdy white bread can work.
Granny Smith apples hold their shape well and provide a nice tart contrast, but Honeycrisp or Fuji apples can also be used for a sweeter profile.
This bread pudding is delicious served warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Store leftovers covered in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.