Apple Bread Pudding

Waste not want not! A simple bread pudding is a tasty way to make the most of bread that’s past its peak freshness. We’ve used whisky, raisins, and sweet apples to create a homey flavour profile. But you can feel free to customize this recipe and make it your own!

Prep Time
20 minutes
30 minutes (or overnight) standing time
Bake Time
35 to 40 minutes
A serving of apple bread pudding on a plate with visible raisins and apple pieces, served with vanilla ice cream, shown with a second plate of bread pudding with butterscotch sauce and a glass pitcher of sauce.

Redpath® Dark Brown Sugar & Redpath® Icing Sugar

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deep caramel taste, this sugar adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use this sugar to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Baking dish (9 x 13-inch)

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Microwave-safe bowl


Large bowl 


Spatula OR large spoon

Wire cooling rack

12 to 16 servings
  • ¼ cup (63 ml) whisky
  • 1 cup (170 g) raisins, packed
  • 1 lb (454 g) or 14 cups day old or stale brioche or challah bread, cut into 1-inch cubes (see Chef’s Tips)
  • 4 cups (460 g) Granny Smith apples, washed, cored, cut into ½-inch cubes
  • 5 large eggs
  • 1 cup (217 g) Redpath® Dark Brown Sugar, packed
  • 1 tbsp (15 ml) pure vanilla extract
  • 1 tsp (3 g) ground cinnamon
  • ½ tsp (1 g) ground nutmeg
  • ¼ tsp (2 g) salt
  • ¼ tsp (1 g) ground allspice
  • 2 cups (500 ml) heavy cream (35%)
  • 2 cups (500 ml) whole milk (3.25%)
Garnishes (optional):

Step 1

Preheat oven to 350°F (177°C). Grease the bottom and sides of a 9 x 13-inch baking dish with butter. Set aside.

Step 2

Place the whisky and raisins into a microwave-safe bowl. Heat at 30- to 45-second intervals until liquid is steaming. Cover to allow raisins to hydrate and plump up; 15 minutes. If raisins have not fully absorbed the whisky, strain and reserve any leftover liquid.

Step 3

Combine the stale bread, cubed apples, and raisins in a large bowl. Toss to distribute ingredients evenly. Transfer the bread mixture to the prepared baking pan.

Step 4

In the same large bowl, whisk eggs. Whisk in the Redpath® Dark Brown Sugar, vanilla extract, cinnamon, nutmeg, salt, allspice, and any liquid that was strained from the raisins into the beaten eggs until well combined. Slowly add and whisk in the heavy cream and milk until fully incorporated.

Step 5

Carefully pour the custard over the bread mixture. Using a spatula or the back of a large spoon, gently press the bread cubes into the custard to ensure they are soaked. Let the mixture stand to allow the custard to fully absorb into the bread; at least 30 minutes (see Chef’s Tips).

Step 6

Place the bread pudding into the preheated oven and bake until the top is golden in colour and has puffed around the edges or until a skewer inserted into the centre of the pudding comes out clean; 35 to 40 minutes.

Step 7

Place onto a wire cooling rack to cool slightly before serving.

Step 8

While bread pudding is warm, dust with Redpath® Icing Sugar or drizzle with Salted Butterscotch Sauce. Serve with additional toppings, if desired.

Step 9

Store any leftovers in an airtight container for up to 4 days.

An oval baking dish full of apple bread pudding shown dusted with icing sugar accompanied by a glass pitcher of butterscotch sauce and sliced and whole green apples.