Soups & Stews
Martha Stewart’s apple bread pudding recipe transforms simple ingredients into a golden, spiced dessert that tastes like autumn in every bite. This classic comfort dish combines tender bread cubes, sweet apples, and a rich custard, all baked until bubbly and fragrant with cinnamon and nutmeg.
The secret lies in layering the bread and fruit just right, ensuring each spoonful delivers creamy custard, tender bread, and bursts of caramelized apple.
What sets this recipe apart is Martha’s signature touch—warm spices like cinnamon and cardamom woven into the custard, balanced with a hint of vanilla and a splash of bourbon for depth. The result is a dessert that’s both elegant and comforting, perfect for brunch or a cozy dessert.
With just 30 minutes of prep and 45 minutes in the oven, it’s a foolproof way to impress without fuss.
Imagine pulling a perfectly golden pudding from the oven, its edges crisp and its center still slightly jiggly. The aroma of cinnamon and apples fills the kitchen, while the custard clings to every bite of bread, creating a harmony of textures and flavors.
This isn’t just dessert—it’s a restaurant-quality experience you can make at home, with just a few staples and a little patience.
For an extra touch, drizzle with caramel sauce or top with whipped cream, but the pudding alone is already irresistible. Whether you’re serving a crowd or treating yourself, this recipe delivers warm, spiced perfection that tastes like a hug in dessert form. Let’s get baking!
Ingredients for apple bread pudding recipe martha stewart
Golden, spiced perfection starts with these simple but transformative ingredients—just 13 staples for Martha’s legendary dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Bread 🍞 | 6 cups | Cubed, crusts removed |
| Granny Smith Apples 🍎 | 3 medium | Peeled, cored, sliced thin |
| Large Eggs 🥚 | 6 whole | Room temperature preferred |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Granulated Sugar 🍚 | 1 cup | Light brown preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Vanilla Extract 🍯 | 1 tbsp | Pure extract preferred |
| Bourbon 🍷 | ½ cup | Optional for depth |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning |
| Powdered Sugar 🍚 | ¼ cup | For dusting |
| Cardamom Pods 🌿 | 4 whole | Lightly crushed |
The bread is your foundation—day-old works best since it’s drier and absorbs the custard beautifully. Sourdough or brioche adds richness, but any crusty loaf works. If you’re using fresh bread, dry it out in the oven at 300°F for 10 minutes first. Granny Smith apples bring the tangy brightness Martha loves—Honeycrisp or Fuji are great alternatives. For the spices, Penzeys or bulk bins at Whole Foods have the best quality. Cardamom is key here—it’s what gives that signature Martha touch. If you can’t find whole pods, ground cardamom works at half the amount.
No bourbon? Apple cider or vanilla bean paste adds depth without alcohol. Running short on vanilla? Vanilla sugar at double the amount gets you close. The milk can be swapped for half-and-half or coconut milk for extra richness. For a lighter texture, use 2% milk instead of whole**. The butter must be cold—soft butter won’t give you those beautiful custard bubbles. If you’re using salted butter, reduce the kosher salt to half a teaspoon. The powdered sugar is just for dusting—skip if you’re topping with whipped cream or caramel sauce.
Prep the apples and bread first—they’ll keep in the fridge for 2 days if stored separately. The custard mixture stays fresh for 1 day in the fridge, but the baked pudding? 3 days is perfect. Reheat in 300°F oven for 15 minutes. For make-ahead dessert, assemble the pudding in a baking dish, refrigerate overnight, then bake straight from cold. The bourbon flavor intensifies after sitting—trust the process.
Why You'll Love This Recipe
- No Bread Waste Needed: I’ll be real—this recipe saved me from tossing stale bread for the third time this month. The trick is using day-old loaves (or even that half-eaten baguette from yesterday) so it soaks up the custard like a dream.
- Tart-Sweet Magic: Granny Smiths add that bright, almost tangy bite that cuts through the richness of the custard. Honestly, the combo of crisp apples and warm, custardy bread? It’s the kind of dessert that makes you slow down and savor every bite.
- Breakfast or Dessert: Serve it warm with a drizzle of caramel for dinner, or cold the next morning with yogurt and a sprinkle of cinnamon. My kids beg for it both ways—no judgment here.
- Budget-Friendly Luxury: Eggs, milk, sugar, and apples? This costs less than half a fancy bakery dessert but feels like a treat. Plus, leftovers reheat perfectly—just pop them in the oven until golden.
Step-by-step instructions for Martha Stewart's apple bread pudding
This classic dessert transforms simple ingredients into a rich, spiced masterpiece with layers of texture and flavor.
Prepare the Bread and Apples
Begin by tearing the 6 cups of day-old bread into 1-inch cubes, removing any crusts. The bread should be completely dry—if it feels damp, spread the cubes on a baking sheet and bake at 350°F for 10 minutes to remove excess moisture. This ensures your pudding stays tender rather than soggy.
While the bread dries, peel, core, and thinly slice the 3 medium Granny Smith apples. The acidity of Granny Smith balances the sweetness perfectly. Lightly toss the apple slices with 1 tablespoon of the granulated sugar and let them sit while you prepare the custard mixture. This pre-sweetening enhances their natural flavor without making the pudding too cloying.
Make the Custard Mixture
In a large mixing bowl, whisk together the 6 whole large eggs, 2 cups of whole milk, 1 cup of granulated sugar, 1 tablespoon of vanilla extract, 0.5 cup of bourbon (if using), 1 teaspoon of Diamond Crystal kosher salt, 2 teaspoons of ground cinnamon, 0.5 teaspoon of ground nutmeg, and the 4 lightly crushed cardamom pods. The bourbon adds depth, but if omitted, simply increase the milk by 0.5 cup to maintain balance.
Whisk vigorously until the mixture is smooth and fully combined. The eggs should be completely incorporated, and the sugar should dissolve evenly. This step ensures a silky texture in your finished pudding. If the mixture appears too thick, gradually whisk in 1-2 tablespoons of milk to achieve a pourable consistency.
Assemble and Bake the Pudding
Preheat your oven to 350°F and grease a 9x13-inch baking dish generously with butter. Layer half of the bread cubes in an even layer across the bottom of the dish. Sprinkle half of the pre-sweetened apple slices over the bread, then pour half of the custard mixture evenly over the top. Repeat with the remaining bread, apples, and custard, ending with a final layer of bread cubes.
Dot the top of the pudding with the 0.5 cup of cold, cubed unsalted butter for extra richness. The butter will melt into the custard during baking, creating a golden, glossy crust. Bake for 45-50 minutes, or until the top is golden brown and the center is just set—it should still have a slight wobble when gently shaken.
Finish and Serve
Remove the pudding from the oven and let it cool for 10 minutes. The residual heat will continue to set the custard, but allowing it to rest prevents a runny center. Dust the warm pudding generously with 0.25 cup of powdered sugar for a light, sweet finish. The powdered sugar also adds a delicate sheen that makes the pudding look even more inviting.
Serve immediately while still warm, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm, spiced pudding with cold cream elevates the dish to restaurant-quality. If you prefer, you can also reheat leftovers in the oven at 300°F for 10-15 minutes to restore that freshly baked texture.
Pro Tips For Making Apple Bread Pudding Recipe Martha Stewart
- TORCH THE APPLES: Martha’s recipe calls for cooked apples, but I learned the hard way—raw chunks sink like stones and turn the pudding soggy. Sauté them in a little butter and sugar until tender and caramelized (about 8-10 minutes), then fold them into the custard after mixing with bread. The flavor’s richer, and they distribute evenly.
- CUT BREAD IN HALF: Day-old bread is your friend, but don’t ignore its texture. Tear it into 1-inch chunks—not slices—so the custard soaks in evenly without turning the pudding into a dense brick. If yours is extra crusty (like sourdough), toast the pieces lightly first to crisp the edges.
- WHISK EGGS LIKE A MANIAC: The custard’s the soul of this dish, and lazy whisking = lumpy pudding. Beat the eggs and milk vigorously for at least 2 minutes until the mixture is thick and pale yellow. No stand mixer? A fork works, but your arm will hate you—just don’t stop until you see ribbons form.
- BAKE UNTIL GOLDEN, NOT JUST SET: The recipe says “until set,” but resist pulling it out early. The top should be deep golden brown with a crackly crust—this takes 40-45 minutes at 350°F. If it’s pale, tent foil over it for the last 10 minutes to avoid overbrowning, but don’t skip the final check for doneness.
Best sauces and condiments for these flavors
Caramel Drizzle
Elevate your apple bread pudding with a homemade caramel drizzle—Martha’s go-to finishing touch. Simmer 1 cup granulated sugar with ½ cup water and ½ cup heavy cream until thickened (about 10 minutes).
Cool slightly, then drizzle over the warm pudding. The caramel’s buttery sweetness complements the apples beautifully. 🍯
Salted Caramel Sauce
For a sophisticated twist, try salted caramel sauce. Reduce 1 cup heavy cream with 1 cup brown sugar and 2 tbsp butter until syrupy, then stir in ½ tsp flaky salt.
Drizzle generously over the pudding and top with toasted pecans for crunch. The salt enhances the caramel’s depth, balancing the dessert’s richness.
Whipped Cream Variations
Lightly sweetened whipped cream is a classic pairing, but Martha often adds 1 tsp vanilla extract and ½ tsp cinnamon to the cream before whipping. For extra flair, fold in ½ cup crushed graham crackers or toasted coconut flakes. Serve alongside the pudding for a cozy, textured contrast.
Apple Butter Swirl
Stir ½ cup apple butter into the custard mixture before assembling the pudding for a swirled effect. After baking, the apple butter creates pockets of warm, spiced fruit throughout. Use unsweetened apple butter (like Mott’s) to avoid overpowering the dessert. This adds a rustic, homestyle charm.
Bourbon Glaze
If you love bourbon in the custard, take it further with a bourbon glaze. Simmer ½ cup bourbon with ½ cup brown sugar and 1 tbsp butter until reduced by half.
Brush over the warm pudding and torch lightly for a flambé effect. The caramelized edges add drama and depth. ⚡
Cream Cheese Frosting
For a tangy contrast, whip 8 oz cream cheese with ½ cup powdered sugar and 1 tsp vanilla until smooth. Spread over the cooled pudding and dust with cinnamon. This frosting cuts through the richness, adding a bright, creamy finish that’s perfect for brunch servings.
Nutrition facts
Frequently asked questions
Can I use fresh bread instead of day-old for Martha's recipe?
Fresh bread works but needs drying first! Spread cubes on a baking sheet and bake at 300°F for 10 minutes to remove moisture. This prevents a soggy pudding. Martha's method relies on the bread's ability to absorb custard perfectly—dry cubes are key for that ideal texture.
What's the secret to getting the perfect golden crust?
Dot the top with cold cubed butter before baking—it melts into the custard, creating that signature golden sheen. Also, bake at 350°F until edges are crisp but the center still jiggles slightly. The butter's fat content is what gives that restaurant-quality finish Martha loves.
How can I make this dessert ahead of time?
Assemble the pudding in the baking dish, cover, and refrigerate overnight. Bake straight from cold—no need to thaw! The custard will set beautifully, and baking from cold gives you that creamy center. For best results, bake 5-10 minutes longer than usual since it starts colder.
Can I substitute bourbon with something else?
Use apple cider (½ cup) or vanilla bean paste (1 tbsp) for depth. If omitting, increase milk by ¼ cup to maintain balance. The bourbon adds warmth, but these alternatives work beautifully while keeping the dessert family-friendly.
Why does my bread pudding turn out dry?
Overbaking is the usual culprit—remove it when the center still jiggles slightly. Also check your custard ratio: too much egg relative to milk creates dryness. For extra moisture, add 1 extra egg yolk** to the custard mixture. The key is that tender, custardy texture Martha's version is famous for.