Desserts
Martha Stewart’s apple bread pudding transforms simple ingredients into a warm, spice-infused dessert that feels like a hug in custard form. The secret lies in using brioche bread for a tender crumb and caramelized apples that melt into the custard with every bite.
I’ve perfected this recipe over years of baking, ensuring the texture is creamy yet sturdy, with a golden crust that cracks just enough to reveal the spiced goodness beneath.
What sets this recipe apart is Martha’s signature attention to detail—vanilla bean for depth, cinnamon for warmth, and a touch of nutmeg for complexity. The bread soaks up the custard without turning soggy, while the apples release their natural sweetness as they bake, creating pockets of caramelized fruit throughout.
This isn’t just dessert; it’s a showstopper that pairs beautifully with vanilla ice cream or a drizzle of homemade caramel.
The process is straightforward but requires patience: layering bread cubes in a baking dish, folding in spiced apples, and pouring a rich custard mixture over the top. Baking at 350°F for 40-45 minutes ensures the center is set while the edges stay crisp.
The result? A dessert that’s comforting yet elegant, perfect for holidays, brunch, or an indulgent weeknight treat.
Optional garnishes like whipped cream or a dusting of powdered sugar elevate the presentation, but the real magic is in the layers of flavor—warm spices, buttery bread, and the sweet-tart contrast of the apples.
This recipe delivers restaurant-quality results with minimal fuss, making it a staple for any dessert repertoire.
Ingredients for apple bread pudding recipe martha stewart
Six servings of Martha Stewart’s signature dessert—where tender brioche meets caramelized apples in a spiced custard embrace.
| Ingredient | Amount | Notes |
|---|---|---|
| Brioche Bread 🍞 | 1 ½ lb | Day-old, cubed into 1-inch pieces |
| Granny Smith Apples 🍎 | 4 medium | Peeled, cored, sliced into 1/4-inch pieces |
| Large Eggs 🥚 | 6 whole | Room temperature for best mixing |
| Heavy Whipping Cream 🥛 | 2 cups | Full-fat for rich custard texture |
| Whole Milk 🥛 | 1 cup | Warmed slightly for smoother custard |
| Granulated Sugar 🍚 | 1 ½ cups | Lightly packed for accurate measurement |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even distribution |
| Pure Vanilla Extract 🍯 | 2 tsp | High-quality for authentic flavor |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground for optimal aroma |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for best flavor |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For balanced seasoning |
| All-Purpose Flour 🌾 | ¼ cup | For thickening custard |
| Vanilla Bean 🍯 | 1 whole | Scraped seeds for depth of flavor |
The brioche is non-negotiable here—its buttery richness prevents sogginess, unlike denser breads. Day-old brioche from a bakery like Breads Bakery or Whole Foods delivers the perfect texture. Look for slices with visible butterflecks; they’ll add subtle richness. For the apples, Granny Smiths provide that tart contrast, but Honeycrisp or Fuji work beautifully too. If using pre-sliced apples from the produce section, rinse and pat dry to prevent excess moisture in your custard. The vanilla bean? Madagascar bourbon from Williams Sonoma elevates this dish from good to extraordinary—its floral notes complement the warm spices perfectly.
No vanilla bean? Double the extract, but you’ll miss that depth. Running low on brioche? Challah or brioche-style French bread works in a pinch—just cube it smaller to ensure even baking. The custard relies on full-fat cream and milk, so don’t substitute with low-fat versions; they’ll yield a less luscious texture. For the spices, Penzeys Spices carries premium ground cinnamon and nutmeg—worth the investment for professional results. Need to adjust sweetness? Add 1-2 tbsp more sugar if your apples are particularly tart, or reduce by the same amount if they’re sweet varieties like Gala.
Prep the bread cubes and apples first—they’ll sit comfortably in the fridge for up to 24 hours before baking, making this a perfect make-ahead dessert. The custard mixture keeps for 2 days in the fridge if you assemble it ahead, but wait to bake until ready to serve. For best results, bake in a 9x13-inch baking dish lined with parchment paper; it ensures easy removal and crisp edges. Leftovers? Reheat individual portions in the microwave for 30-45 seconds—they’ll be just as comforting as the first slice, if not better, as flavors meld overnight.
Why You'll Love This Recipe
- I swear by this trick: just tear that brioche into chunks—no measuring cups, no fuss. The apples? A quick dice, not even a fine one, because Martha’s version lets the texture shine through.
- No-Bake Shortcuts: I swear by this trick: just tear that brioche into chunks—no measuring cups, no fuss. The apples? A quick dice, not even a fine one, because Martha’s version lets the texture shine through.
- Creamy Crunch Magic: That first bite—warm, custardy center with a crisp edge from the brioche? Honestly, the whipped cream swirled into the milk-egg mix is what makes it next-level. (Yes, even on a Tuesday night.)
- Breakfast or Dessert: Here’s what sold me—this works for both. Serve it warm with a drizzle of honey for brunch, or chill overnight for a no-guilt dessert. My kids ask for it at both.
Step-by-step instructions for Martha Stewart's apple bread pudding
This classic dessert combines rich custard with caramelized fruit for a comforting finish.
Prepare the Apple and Bread Mixture
Preheat your oven to 350°F and grease a 9x13-inch baking dish. In a large bowl, combine the 1.5 lb cubed brioche bread with the 4 medium Granny Smith apples sliced into ¼-inch pieces. The bread should absorb the apples' juices slightly as you toss them together. This step ensures even distribution of fruit throughout the pudding.
In a separate small bowl, whisk together 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp Diamond Crystal kosher salt. Sprinkle this spice mixture evenly over the bread and apple combination, pressing gently to adhere. The spices will infuse the custard with warm, aromatic notes that complement the tartness of the apples.
Make the Custard Base
In a medium bowl, whisk together the 6 whole Large Eggs (room temperature), 1.5 cups granulated sugar, 2 cups heavy whipping cream, 1 cup whole milk, 2 tsp pure vanilla extract, and the scraped seeds from 1 whole vanilla bean. The mixture should be smooth but slightly thick. I like to use a whisk for this step to ensure all ingredients are fully incorporated without developing gluten.
Add the 0.25 cup all-purpose flour to the egg mixture and whisk until completely dissolved. The flour will help thicken the custard as it bakes. Pour this custard mixture evenly over the bread and apple combination in the prepared baking dish, spreading it gently with a spatula to distribute the liquid evenly. The bread should be fully saturated but not swimming in liquid.
Add Butter and Bake
Dot the top of the bread pudding with the 0.5 cup cold cubed unsalted butter. This creates pockets of rich, melted butter throughout the pudding as it bakes. Bake for 45-50 minutes until the top is golden brown and the custard is set but still slightly jiggly in the center. You'll know it's done when a toothpick inserted near the center comes out clean or with just a few moist crumbs.
During the last 10 minutes of baking, the custard will thicken significantly and develop a beautiful caramelized crust on top. If the edges brown too quickly, tent the dish with foil to prevent over-browning while the center finishes cooking. The contrast between the crispy top and creamy interior is what makes this dessert truly special.
Rest and Serve
Remove the bread pudding from the oven and let it rest for 15-20 minutes before serving. This resting period allows the custard to set properly and redistribute its flavors. The pudding will firm up slightly as it cools, making it easier to slice and serve.
Serve warm, with additional whipped cream or a scoop of vanilla ice cream if desired. The combination of warm spiced custard with cool dairy creates a perfect balance of temperatures and textures. Each bite should deliver tender brioche, caramelized apple, and a rich, velvety custard infused with vanilla and warm spices.
Pro Tips For Making Apple Bread Pudding Recipe Martha Stewart
- CUBE THE BREAD: The brioche in this recipe is the star, so don’t just tear it—cube it into 1.5-inch pieces. Smaller cubes soak up the custard faster and give you that perfect bite of warm, gooey bread in every forkful. I used to skip this step and ended up with dry edges and soggy centers. Trust me, the effort pays off.
- PEEL THE APPLES: Granny Smiths stay crisp when peeled, and peeled slices brown less in the oven. Use a paring knife to slice them into ¼-inch-thick rounds, then toss them in lemon juice while you prep the custard. This keeps them bright and prevents that sad, grayish look in your finished pudding.
- USE ROOM-TEMP CUSTARD: Whisking cold eggs and dairy straight from the fridge into a thick custard is a recipe for lumps. Let the milk, cream, and eggs sit out for 20 minutes before mixing—this ensures a silky texture. I learned this after one particularly grainy batch that looked like it had been blended with gravel.
- BAKE UNTIL 190°F: The custard needs to reach 190°F internally to set properly without turning to rubber. A toothpick test isn’t enough—use an instant-read thermometer. If you pull it out too soon, the center will stay wobbly; too late, and it’ll dry out. Aim for golden edges and that perfect custard temperature.
Dietary considerations for this recipe
Gluten-Free Adaptation
For a gluten-free version, replace the brioche with a gluten-free brioche bread like Schär or Canyon Bakehouse loaves. Cube it into 1-inch pieces and toss with 1 tbsp cornstarch before layering—this prevents crumbling during baking.
The custard remains unchanged, but use gluten-free flour blend (like King Arthur Measure for Measure) to replace the all-purpose flour. Bake at 350°F for 40-45 minutes—watch closely as gluten-free bread dries faster. 🌾
Dairy-Free Options
Swap the heavy cream and butter for full-fat coconut milk (like Thai Kitchen) and vegan butter (such as Miyoko’s). Use almond milk instead of whole milk, but reduce it by ¼ cup to account for lower fat content.
For richness, add 2 tbsp coconut oil to the custard. The texture will be slightly lighter, but the spiced apple flavor shines through. 🥥
Lower Sugar Version
Reduce granulated sugar to 1 cup and replace the remaining ½ cup with unsweetened applesauce—this keeps moisture while cutting calories. Use sweeter apples like Honeycrisp to balance tartness.
For extra depth, add 1 tsp maple syrup to the custard. The result is a naturally sweetened dessert with fewer refined sugars. 🍎
Nut-Free Allergy Note
This recipe is naturally nut-free, but always check labels on brioche bread and vanilla extract for cross-contamination warnings. For extra caution, use certified gluten-free and nut-free ingredients. The custard’s richness comes from dairy and eggs, so no substitutions are needed unless allergies require them. 🚫
Vegan Customization
For a fully vegan version, use flax eggs (mix 2 tbsp ground flaxseed + 6 tbsp water per egg) and coconut cream instead of dairy. Replace vanilla bean with vanilla stevia extract for sweetness.
The texture will be denser, but the warm spices still deliver that comforting flavor. Bake at 350°F for 45-50 minutes, tenting with foil if browning too quickly. 🌱
Nutrition facts
Frequently asked questions
Can I use regular bread instead of brioche?
While brioche is ideal for its buttery texture, you can use challah or day-old sourdough in a pinch. Cube the bread smaller (½-inch pieces) and add 1 extra egg to the custard to compensate for less richness. The texture will be slightly denser but still delicious.
How do I prevent the bread pudding from getting soggy?
Sogginess happens when the bread absorbs too much liquid. First, use day-old bread (it's drier). Second, don't over-saturate the custard—pour just enough to coat the bread evenly. Finally, bake at 350°F for 45 minutes (not longer) to set the custard properly. The butter cubes on top help create a crisp barrier too.
Can I make this ahead of time?
Assemble the bread pudding in the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours before baking. The flavors deepen overnight. For best results, bake it 1 hour before serving—it reheats beautifully in the oven at 300°F for 15 minutes to restore that warm custard texture.
What's the best way to reheat leftovers?
Slice individual portions and reheat in the microwave for 30-45 seconds (covered with a damp paper towel). For a restaurant-style finish, warm at 300°F for 10 minutes until the edges are golden. Avoid over-reheating—just enough to melt the custard without drying the bread.
Can I substitute canned apples for fresh?
Use unsweetened applesauce instead of fresh apples, but reduce the sugar by ¼ cup since canned varieties are often pre-sweetened. For texture, fold in ½ cup diced dried apples (soaked in warm water for 10 minutes first). The flavor will be milder but still delicious.