Desserts
Martha Stewart’s apple bread pudding delivers warm, cinnamon-spiced comfort that transforms simple ingredients into a showstopping dessert. The secret lies in perfectly caramelized apples layered with buttery bread cubes and a rich custard base—every bite balances sweetness with just the right tang.
I’ve recreated this recipe exactly as Martha does, ensuring tender bread, tender apples, and a golden crust that crackles with every spoonful.
What makes this recipe special is the two-stage baking process: first, the apples caramelize in the oven while the bread soaks up the custard, then the whole dish bakes together for a cohesive texture. The result?
A dessert that’s foolproof yet impressive, with warm vanilla and cinnamon notes that make it feel like a homemade bakery treat. No fancy techniques required—just good ingredients and patience for the custard to set just right.
By the time it emerges from the oven, you’ll have a golden, custardy masterpiece with caramelized apple layers peeking through tender bread cubes. The aroma alone will have everyone gathering in the kitchen, and the first bite delivers that perfect balance of creamy custard, chewy bread, and sweet-tart apples.
This is the kind of dessert that tastes even better the next day, making it ideal for meal prep or holiday gatherings.
Serve warm with a dusting of cinnamon sugar and a scoop of vanilla ice cream for the ultimate Martha Stewart touch. The recipe scales beautifully for crowds, and leftovers reheat perfectly in the microwave or oven. Let’s get baking!
Ingredients for apple bread pudding recipe martha stewart
Six cups of bread, four crisp apples, and a custard that turns golden perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Bread 🍞 | 6 cups | Crusts removed, cubed |
| Granny Smith Apples 🍎 | 4 medium | Peeled, cored, sliced thin |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Heavy Cream 🥛 | 2 cups | Full-fat for best texture |
| Whole Milk 🥛 | 1 cup | Warmed slightly |
| Granulated Sugar 🍚 | 1 ½ cups | Light brown sugar works too |
| Unsalted Butter 🧈 | ¾ cup | Melted, cooled slightly |
| Vanilla Extract 🍯 | 2 tsp | Pure extract preferred |
| Ground Cinnamon 🍃 | 2 tsp | Freshly ground preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Cinnamon Sugar 🍚 | ¼ cup | For topping (mix 3 tbsp sugar + 1 tsp cinnamon) |
The bread is non-negotiable—day-old works best, but fresh toasted cubes (like sourdough or brioche) add texture. Trader Joe's and Whole Foods carry excellent bakery breads for this, but any crustless loaf will do. Granny Smith apples are ideal for their tartness, but Honeycrisp or Fuji work too. Peel and slice them thinly—mandoline slicer saves time. The custard relies on full-fat dairy for that signature richness, so don’t skimp on the heavy cream or butter. I always buy Land O’Lakes or Horizon for consistency, but any quality brand works.
No Granny Smiths? McIntosh or Braeburn are great substitutes—they caramelize beautifully. Running short on eggs? Flax eggs (2 tbsp ground flax + 6 tbsp water = 2 eggs) work in a pinch, though texture may vary slightly. The lemon juice brightens the apples, but white wine or apple cider can replace it if you prefer. For the cinnamon sugar topping, pre-mixed from Trader Joe's is a lifesaver. If you’re making this ahead, assemble the pudding the night before and refrigerate—it tastes even better the next day, with flavors fully melded.
This dessert reheats beautifully—350°F for 20-25 minutes until bubbly. Store leftovers covered at room temperature for up to 2 days or refrigerate for 4 days. For meal prep, portion into individual ramekins before baking—each serves as a single portion later. The custard thickens as it cools, so it’s perfect for make-ahead holiday desserts. Double the recipe for crowds—it scales perfectly.
Why You'll Love This Recipe
- Zero Waste Magic: I swear by this recipe for turning stale bread into gold—no scraps, no guilt. Just toss in day-old loaves (sourdough, brioche, whatever’s lurking in your freezer) and watch them transform into something rich and custardy.
- Tart-Sweet Perfection: Granny Smiths cut through the creaminess like a knife, giving every bite that bright, tangy punch. The eggs and heavy cream bind it all into a silky, almost pudding-like texture that’s dangerously easy to overindulge in.
- Weeknight Hero: This is my go-to when I need something impressive but can’t be bothered with fancy prep. One bowl, one pan, and 45 minutes later—warm, gooey bread pudding that feels like a hug. (Yes, even on a Tuesday night.)
- Budget Breakfast Boost: Leftovers reheat beautifully, so I make a double batch and stash it for lazy mornings. The eggs and milk stretch far, and the apples add that fresh, seasonal flair without breaking the bank. My wallet and taste buds thank me.
Step-by-step instructions for Martha Stewart's apple bread pudding
Transform simple ingredients into a comforting dessert with this classic technique.
Prepare the Bread and Apples
Preheat your oven to 350°F and grease a 9x13-inch baking dish generously with the 0.75 cup unsalted butter. Cut the 6 cups day-old bread into 1-inch cubes, removing crusts as instructed. Spread the bread cubes evenly in the prepared dish, creating a single layer that covers the bottom completely.
In a large bowl, combine the 4 medium Granny Smith apples (previously peeled, cored, and sliced thin) with the 1.5 cups granulated sugar, 2 tsp ground cinnamon, and 1 tbsp lemon juice. Toss gently to coat the apple slices thoroughly. This sweet-tart mixture will infuse the bread with vibrant flavor as it bakes.
Create the Custard Mixture
In a separate large bowl, whisk together the 6 whole large eggs, 2 cups heavy cream, 1 cup whole milk, 2 tsp vanilla extract, and 0.5 tsp salt until completely smooth. The mixture should be well combined with no visible streaks of egg whites. I like to use a whisk for this step to ensure the eggs are fully incorporated without developing gluten.
Gently pour the custard mixture over the bread and apple layers in the baking dish. Use a spatula to distribute it evenly, making sure every bread cube is saturated. The custard should reach about halfway up the sides of the dish—this ensures proper baking without overflow. Let the mixture rest for 15-20 minutes at room temperature while you prepare the topping.
Assemble and Bake to Perfection
Mix the 0.25 cup cinnamon sugar (previously prepared by combining 3 tbsp sugar with 1 tsp cinnamon) in a small bowl. Sprinkle this mixture evenly over the top of the bread pudding, pressing down gently to adhere. The cinnamon sugar will create a beautiful caramelized crust as it bakes.
Place the baking dish on a rimmed baking sheet to catch any potential drips. Bake in the preheated oven for 45-50 minutes until the edges are golden brown and the center is just set—it should still have a slight wobble when gently shaken. The internal temperature should reach 165°F when measured with an instant-read thermometer.
Rest and Serve Warm
Remove the bread pudding from the oven and let it rest for 10-15 minutes before serving. This resting period allows the custard to fully set and the flavors to meld together. The pudding should be golden on top with a slightly crisp crust, while the interior remains soft and custardy.
Serve warm, straight from the oven, with a dollop of whipped cream or a scoop of vanilla ice cream if desired. The combination of tender bread, spiced apples, and rich custard creates a harmonious balance of textures and flavors that's perfect for any occasion. Each bite delivers that comforting warmth Martha Stewart's recipe is known for.
Pro Tips For Making Apple Bread Pudding Recipe Martha Stewart
- CUT APPLES SMALL: Martha’s recipe calls for diced apples, but I learned the hard way—anything larger than ¼-inch cubes stays undercooked and turns mushy. Use a sharp knife and work in batches if needed; fresh Granny Smiths bruise fast, and you don’t want soggy pockets in your pudding.
- BAKE UNTIL GOLDEN: The bread pudding’s crust is the star—don’t pull it out at 350°F just because it’s set. Crank the oven to 400°F for the last 10 minutes to blast the top to a deep golden brown. Yes, it’ll be faster than you expect, but that’s how you get the caramelized edges.
- SOAK BREAD EVENLY: Dumping cold milk over bread and hoping for the best? Skip it. Tear the day-old bread into 1-inch chunks first, then sprinkle them in the baking dish before adding the custard. This guarantees every piece gets coated and absorbs the cream without clumping in the center.
- WHISK EGGS VIGOROUSLY: I used to mix the eggs and cream lazily, and the pudding always came out dense. Beat the eggs for a solid 30 seconds until they’re frothy—this incorporates air, which lightens the texture. Add the warm cream slowly while whisking to keep it smooth. (Trust me, your future self won’t want a brick for dessert.)
Troubleshooting this dish
Custard Too Thin?
If your custard mixture feels too runny after whisking, let it sit for 5-10 minutes at room temperature—it naturally thickens slightly. For extra insurance, add 1 tbsp cornstarch mixed with 1 tbsp cold water to the egg mixture before whisking.
This creates a smoother texture without altering flavor. I’ve found this trick especially helpful when using older eggs or when baking in colder kitchens. 🥚
Bread Not Soaking
If your bread cubes aren’t absorbing the custard properly, try spreading them in a single layer first and letting them sit uncovered for 10 minutes before adding the custard. This gives the bread time to dry out slightly, making it more receptive to soaking.
For extra insurance, lightly toast the bread cubes in the oven at 300°F for 5 minutes before assembling—this creates a crisp exterior that holds up better during baking. 🍞
Apples Too Watery
When your apples release excess liquid during baking, drain them after tossing with sugar and cinnamon. Place the apple mixture in a fine-mesh strainer over a bowl for 5 minutes to let moisture drip away.
This prevents a soggy pudding and helps maintain the perfect texture. If you’re short on time, pat the apples dry with a paper towel before layering them over the bread. 🍎
Uneven Baking
For consistent baking, place your 9x13-inch dish on a baking sheet lined with parchment paper to catch drips. Rotate the pan halfway through baking (after 25 minutes) to ensure even heat distribution.
If the edges brown too quickly, tent the dish loosely with aluminum foil for the last 10-15 minutes of baking. This keeps the center moist while the top finishes caramelizing. 🔥
Crust Too Pale
A pale crust often means the cinnamon sugar topping needs more time or heat. After 45 minutes, broil the pudding for 2-3 minutes on high heat, watching closely to avoid burning.
For extra color and crunch, sprinkle an additional 1 tbsp brown sugar over the cinnamon sugar before the final broil. This creates a deeper caramelization that’s hard to resist. ✨
Leftovers Too Dry
Reheat leftovers in the oven at 350°F for 15-20 minutes with a splash of milk or cream to restore moisture. For microwave reheating, cover the pudding with a damp paper towel and heat in 30-second intervals until warmed through.
To prevent drying, store leftovers in an airtight container with a slice of bread on top—it absorbs excess moisture and keeps the pudding tender. 💫
Nutrition facts
Frequently asked questions
Can I make this apple bread pudding with store-bought pie crust on top?
You can absolutely try it! For a rustic twist, press a single sheet of refrigerated pie crust over the top after adding the cinnamon sugar. Brush it with melted butter and bake as directed, but reduce the oven temperature to 325°F and cover with foil after 30 minutes to prevent burning. The crust will add a flaky contrast to the soft pudding underneath.
What's the best bread to use if I don't have day-old bread?
Fresh bread works too! Toast 1-inch cubes of your favorite loaf (like brioche or challah) in the oven at 300°F for 5 minutes before assembling. This creates a crisp exterior that holds up better during baking. Avoid soft breads like banana bread—they'll turn mushy.
How can I make this dessert ahead of time?
Assemble the bread pudding completely (including the cinnamon sugar topping) and refrigerate overnight. Bake straight from the fridge at 350°F for 50-55 minutes, adding 5-10 extra minutes to account for the cold start. The flavors develop beautifully overnight, making it perfect for holiday desserts.
Can I substitute applesauce for fresh apples?
Yes, but with adjustments! Use 1.5 cups unsweetened applesauce mixed with 1 tsp cinnamon and 1 tbsp lemon juice. Fold it into the custard mixture before pouring over the bread. This version will be more custard-forward with subtle apple flavor—great for when you're short on time.
Why does Martha Stewart's version have a firmer texture than other recipes?
Martha's signature technique uses full-fat dairy (heavy cream + whole milk) and lets the custard rest before baking. The two-stage baking process (first caramelizing apples, then baking the whole pudding) creates that signature firm-yet-creamy texture. Many recipes skip this resting step, resulting in a softer pudding.