You can depend on this recipe—it’s consistently the most popular choice at gatherings.

Bread pudding is one of those comforting desserts that feels like a warm hug on a chilly day. Growing up in the Midwest, my family always had a version of this classic dish on the table during the fall and winter months. This sweet bread pudding with apples and cinnamon is a nod to those cozy memories, combining the soft, custardy texture of bread pudding with the sweet, spiced flavor of apples and cinnamon. It’s perfect for using up leftover bread and makes a delightful dessert or even a decadent breakfast treat. Whether you’re looking to impress guests or simply indulge in a bit of nostalgia, this recipe is sure to hit the spot.

This sweet bread pudding pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a bit of contrast, consider serving it alongside a tart cranberry sauce or a drizzle of caramel. If you’re enjoying it for breakfast, a side of crispy bacon or a fresh fruit salad can complement the sweetness nicely.

Servings: 8

6 cups of day-old bread, cubed

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.

In a large bowl, combine the cubed bread and diced apples.

In another bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, and salt.

Add the eggs to the sugar mixture and beat until well combined.

Stir in the milk, vanilla extract, and melted butter.

Pour the egg mixture over the bread and apples, gently stirring to ensure all the bread is soaked.

Transfer the mixture to the prepared baking pan, spreading it evenly.

Sprinkle the cinnamon-sugar topping over the pudding.

Bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Allow to cool slightly before serving.