A herb apple bread pudding brings together cubed day-old bread, crisp apple slices, and a handful of chopped fresh herbs in a custard that bakes into something between a soft souffle and a rustic cake. This version leans savory with just enough sweetness from the fruit to keep it interesting. You get a make-ahead dessert or brunch dish that uses up stale loaves instead of wasting them.
The balance comes from thyme and rosemary cutting through the apple’s sugar, while eggs and cream hold the cubes together so they don’t fall apart on the spoon. It bakes in about 45 minutes and rests well, which makes it practical for a table with several other dishes. If you like baked banana bread style desserts, this is a different direction worth trying.
Why You’ll Love These Herb Apple Bread Pudding
- Uses stale bread that would otherwise be tossed, so less food waste
- Savory herb notes keep the apple from reading as a plain sweet dessert
- Bake it ahead and reheat without losing the soft center
- Flexible with apple variety and herb mix based on what’s in the fridge
- One dish, minimal pans, easy to scale up for a crowd
Ingredients You’ll Need
- 400 g day-old country bread, cut into 2 cm cubes (about 8 cups)
- 2 medium tart apples (Granny Smith), peeled, cored, sliced 5 mm thick
- 3 large eggs
- 300 ml whole milk
- 150 ml heavy cream
- 60 g granulated sugar
- 1 tbsp fresh thyme leaves, chopped
- 1 tsp fresh rosemary, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 30 g unsalted butter, melted
- 1 tbsp lemon juice
Ingredient Substitutions
Country bread: Replace with an equal weight of Irish brown bread for a denser, nuttier base. Brown bread holds more moisture and gives a heavier crumb, so reduce milk by 30 ml to avoid a soggy bake. The herb apple bread pudding will taste earthier and less neutral than with white country loaf.
Granny Smith apples: Use an equal weight of Honeycrisp or Braeburn if you want less tartness. These varieties soften faster, so check doneness 5 minutes earlier to prevent the fruit from collapsing. Expect a sweeter, milder flavor that shifts the dish closer to a standard apple dessert.
Heavy cream: Swap for an equal volume of whole milk plus 1 tbsp melted butter per 150 ml to keep richness. The custard will be slightly less silky and the top less browned. Bake at the same temperature but expect a firmer set after cooling.
Fresh thyme: Use 1 tsp dried thyme for every 1 tbsp fresh if fresh isn’t available. Dried herbs disperse more evenly but lack the bright note, so add a small pinch of lemon zest to lift it. The herb apple bread pudding will read more muted and needs a touch more salt to balance.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F and butter a 23 cm square baking dish. Spread bread cubes on a tray and toast 8 minutes until edges dry but not browned.
- Toss apple slices with lemon juice in a bowl to slow browning. Layer half the bread in the dish, then half the apples, and repeat with the rest.
- Whisk eggs, milk, cream, sugar, thyme, rosemary, salt, and pepper in a jug until uniform. Pour slowly over the bread so it soaks in, pressing cubes down 2 minutes.
- Drizzle melted butter across the top. Bake 40–45 minutes until the center rises and a knife inserted comes out with moist crumbs, not liquid custard.
- Cool on a rack 15 minutes before slicing. The top should be golden and crispy while the inside stays soft.
Pro Tips
Dry the bread cubes first so they absorb custard instead of turning to paste; steam from a covered rest helps. For a sharper herb note, chop rosemary with a pinch of salt to break the leaves down.
Bake in a shallow dish rather than a deep one so the top crisps while the center sets. According to custard technique guides, a water bath isn’t needed here because the cream ratio stays moderate.
Let the mixed dish sit 20 minutes before baking if you have time; the crumb firms and slices neater. Use a serrated knife to cut clean squares without tearing the crust.
Keep the apple slices thin so they cook at the same rate as the bread. Thick chunks stay crunchy and break the soft texture of the herb apple bread pudding.
Common Mistakes to Avoid
Skipping the bread toast step leads to a dense, gluey base because raw cubes can’t hold the liquid. Always dry them 8 minutes at minimum before assembly.
Pouring custard too fast pools it at the bottom and leaves dry cubes on top. Slow pour with a press ensures even soak through every layer.
Overbaking past 45 minutes drives out moisture and makes the center tough. Pull it when the knife shows crumbs, not when the top is deep brown. If you enjoyed this, our cucumber bread step is worth trying next.
Serving Suggestions
Cut warm squares and plate with a small pour of apple cider reduction for a sweet edge. A scoop of plain yogurt offsets the herb intensity.
Pair with porchetta roast at a dinner table where the pudding acts as a savory side. For brunch, serve alongside crisp bacon and coffee.
Storage and Reheating
Cool fully, then cover and refrigerate up to 4 days in an airtight container. The custard sets firmer cold but softens on reheating.
Reheat single portions in a 160°C oven 10 minutes until steaming at the center. Freeze cut squares up to 2 months wrapped tight; thaw overnight before warming.
Recipe Variations
Sage and Pear
Swap thyme and rosemary for 1 tbsp chopped sage and use peeled pears instead of apples. The result is milder and more floral, with a softer bite from the pear.
Cheese Topped
Scatter 40 g grated sharp cheddar over the top before baking for a browned, savory crust. This shifts the herb apple bread pudding toward a lunch dish rather than dessert.
Whole Grain Loaf
Use fresh milled flour bread in place of country bread for a coarser crumb. Add 30 ml more milk since the grain absorbs extra liquid during the soak.
Maple Glazed
Replace granulated sugar with 80 ml maple syrup and reduce milk by 20 ml. The top caramelizes faster, so check at 35 minutes to avoid burning the edges.
Herb Apple Bread Pudding
Description
This herb apple bread pudding combines cubed day-old country bread, tart apple slices, and fresh thyme and rosemary in a creamy custard baked to a soft, golden finish. It is a make-ahead brunch or dessert that uses up stale loaves with a savory-sweet balance.
Ingredients
Instructions
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Heat oven and prep dish
Heat the oven to 180°C / 350°F and butter a 23 cm square baking dish thoroughly so the pudding releases cleanly after baking. This preheat ensures the custard starts setting as soon as it goes in, giving a crisp top and soft center.
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Toast bread cubes
Spread the 400 g bread cubes on a tray and toast in the oven for 8 minutes until the edges are dry but not browned. Drying the cubes first lets them absorb custard instead of turning into paste, so the base stays structured.
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Toss apples with lemon
Toss the 2 medium tart apple slices with 1 tbsp lemon juice in a bowl to slow browning and keep the fruit bright. The thin 5 mm slices will then cook at the same rate as the bread during baking.
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Layer bread and apples
Layer half the toasted bread in the buttered dish, then half the apples, and repeat with the remaining bread and apples. This alternating layering spreads fruit and custard evenly so every bite has both soft crumb and apple.
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Whisk custard mixture
Whisk 3 large eggs, 300 ml whole milk, 150 ml heavy cream, 60 g granulated sugar, 1 tbsp thyme, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp pepper in a jug until uniform. The eggs and cream hold the cubes together so they don't fall apart on the spoon.
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Soak with custard
Pour the custard slowly over the bread so it soaks in, pressing cubes down for 2 minutes to ensure even absorption. A slow pour with pressing prevents pooling at the bottom and dry cubes on top.
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Drizzle and bake
Drizzle the 30 g melted butter across the top and bake for 40–45 minutes until the center rises and a knife inserted comes out with moist crumbs, not liquid custard. Pull it when the knife shows crumbs, not when the top is deep brown, to avoid a tough center.
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Cool before slicing
Cool on a rack for 15 minutes before slicing so the custard firms and the top stays golden and crispy while the inside stays soft. Use a serrated knife to cut clean squares without tearing the crust.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 10g50%
- Cholesterol 130mg44%
- Sodium 400mg17%
- Total Carbohydrate 40g14%
- Dietary Fiber 3g12%
- Sugars 20g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool fully, then cover and refrigerate up to 4 days in an airtight container; the custard sets firmer cold but softens on reheating.
- Make ahead: Let the mixed dish sit 20 minutes before baking if you have time; the crumb firms and slices neater, as inspired by our apple sponge cake tips.
- Pro tip: Bake in a shallow dish rather than a deep one so the top crisps while the center sets evenly.
- Reheat: Reheat single portions in a 160°C oven 10 minutes until steaming at center; do not reheat the same portion more than once.
