Apple Bread Pudding with Vanilla Sauce

  • Yield: 12 servings


1loaf challah, cut into 16 (1/2-inch) slices
2tablespoons butter
4-- Golden Delicious, Gala or Granny Smith apples, peeled and cut into 1/4-inch slices
5-- eggs
2/3cup sugar
3cups milk
1 1/2teaspoons vanilla extract
1tablespoon sugar
1teaspoon vanilla
Vanilla Sauce:
1/2cup granulated sugar
1/2cup packed brown sugar
1/2cup heavy cream
1/2cup (1 stick) butter, softened
1teaspoon vanilla extract


  1. For the pudding.  Arrange the bread slices in the bottom of a greased 9×13-inch baking dish, overlapping the slices if necessary.  Melt half the butter in a skillet.  Add half the apples and cook for 2 1/2 minutes.  Turn the apples over and cook for 2 1/2 minutes longer.  Arrange over the bread in the baking dish.  Repeat with the remaining butter and apples.  Whisk the eggs, 2/3 cup sugar, the milk and vanilla in a bowl.  Pour evenly over the apple layer.  Mix 1 tablespoon sugar and the cinnamon in a small bowl and sprinkle over the layers.  Bake at 325F for 45 minutes or until a knife inserted in the center comes out clean.  Remove to a wire rack.
  2. For the sauce.  Mix the granulated sugar, brown sugar, cream, butter and vanilla in a saucepan.  Bring just to a boil, stirring frequently.  Serve warm over the bread pudding.


Recipe reprinted with permission from the Junior League of Northwest Arkansas’s Add Another Place Setting (Junior League of Northwest Arkansas, 2008).