There’s something timeless about the warm, cozy aroma of apples and cinnamon baking in the oven. This Apple Cinnamon Bread Pudding Loaf is a comforting fusion of two classics — a moist bread pudding and a buttery cinnamon loaf. Made with chunks of fresh apples, cubes of soft bread, and just the right amount of spice, it’s finished off with a light vanilla glaze that melts into every bite.
Ingredients
For the Bread Pudding Loaf:
- 5 cups day-old bread, cubed (brioche, challah, or white bread work best)
- 2 medium apples, peeled and diced
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons melted butter (for greasing pan and brushing top)
For the Vanilla Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with melted butter. In a large bowl, combine the cubed bread and chopped apples.
- In a separate bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until fully combined and smooth.
- Pour the custard mixture over the bread and apples. Gently fold everything together until all the bread is soaked. Let it sit for 10 minutes to fully absorb.
- Transfer the mixture into the prepared loaf pan, pressing down slightly to pack it in evenly. Brush the top with melted butter. Bake for 50–60 minutes or until golden brown on top and a knife inserted in the center comes out clean. If browning too quickly, tent with foil during the last 15 minutes.
- Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth. Drizzle over the cooled loaf.
Slice warm or at room temperature and enjoy as-is or with a scoop of vanilla ice cream. It also pairs beautifully with a cup of coffee or chai on a crisp morning. Enjoy!
