Recipe courtesy of Corinna Valdez

Cinnamon-Apple Bread Pudding

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  • Level: Easy
  • Total: 2 hr 10 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Apple Cake:

1 cup sugar

4 ounces (1 stick) unsalted butter 

4 ounces margarine 

2 large eggs 

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour 

1 tablespoon ground cinnamon

1 teaspoon baking soda 

3 Granny Smith apples, peeled, cored and sliced

Creme Anglaise:

2 cups whipping cream

3/4 cup sugar 

2 teaspoons vanilla extract

1/4 teaspoon salt 

4 large eggs 


Special equipment:
four to six 3-inch ramekins
  1. For the cake: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, cream the sugar, butter and margarine together until light and fluffy. Then add the eggs and vanilla. Add in the flour, cinnamon and baking soda. Fold in the apples and transfer to a baking dish. Bake for 30 minutes, then cool completely.
  2. Break the cake into bite-size pieces and divide evenly among four to six 3-inch ramekins.
  3. For the cream: In a large bowl, whisk together the cream, sugar, vanilla, salt and eggs. Pour the creme anglaise over the cake in the ramekins and return to the oven for 20 minutes. Cool slightly and serve hot.