photo of Applesauce Bread Pudding with web address www.joyweesemoll.comBread pudding is my favorite home-baked treat these days — not too sweet, filled with wholesome ingredients, easy, and delicious. I enjoy it in reasonable amounts, without awakening a desire to eat all of it (unlike some cookies I could name). In fact, bread pudding is less triggering for me than bread. If some good bread is around, tempting me to eat too much, baking it into bread pudding is an instant cure.

This applesauce bread pudding is cozy and comforting, perfect for the festive season and the rest of winter. Bread pudding reheats nicely in the microwave. A drizzle of maple syrup makes it sweet enough for dessert, but I also like it for breakfast with a dollop of yogurt.

I bake it in the bread machine for an hour and 10 minutes. The oven would work as well, baking for 45 minutes to an hour depending on the size and shape of the pan.

When I have it available, I like to use Applesauce Bread in my Applesauce Bread Pudding — a nice layering of flavors.

Applesauce Bread Pudding on a red plate, with apple and bread machine bucket in background

Applesauce Bread Pudding, baked in a bread machine

Applesauce Bread Pudding
10 slices bread
2 teaspoons cinnamon
1 cup applesauce
2 cups milk
2 eggs
2 tablespoons Grade B maple syrup

1. Cube the bread. Layer cubes in a bowl with sprinkled cinnamon. If the bread is very fresh, allow the cubes to dry for an hour or so.

2. Stir together the applesauce, milk, eggs, and syrup. Pour over bread cubes, stirring until all cubes are moistened. Allow to sit in refrigerator for an hour or so to let the bread cubes absorb the liquid.

3. Spoon the mixture into the bread machine bucket and set it to the “bake only” setting for 1 hour and 10 minutes.

new Weekend Cooking logoThis is my post for Weekend Cooking. Beth Fish Reads has links to more culinary posts around the web. I’m also linking this to Saturday Snapshot at West Metro Mommy Reads since I used photography tips I picked up while reading Plate to Pixel by Hélène Dujardin.

Do you want to improve your cooking or your photography in the New Year? Check out the New Year’s Resolution Reading Challenge!

Signature of Joy Weese Moll


Applesauce Bread Pudding — Recipe — 22 Comments

  1. I’d forgotten about bread pudding. Mum made it when we were young, and I always loved it. She used dried fruit – sultanas, raisins, currants, dried peel – and soaked them in fresh orange juice (the grated rind would be added to the mix). Maybe I’ll make some. My Snapshot is at

  2. I’ve never successfully made a bread pudding at home, so it’s one of my favorite dessert orders if I’m going to splurge while out to eat. One of these days I’ll make it and it won’t be too soggy or too dry!

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  5. thanks for sharing these recipes, Joy!
    Some questions about bread pudding~
    –would it be possible to make it without eggs? (just bread and dairy and maybe something else?)
    –would you do something differently if starting with dense raisin bread – store bought but it’s some kind of home-made seeming ethnic bread
    –how to make bread pudding that is more creamy, less dry?

    • Yes. I suspect the eggs improve the texture a bit, but not that much. I’d do a mix of the dense bread and something less dense if I had it, but I’ve made bread pudding with some pretty dense loaves (it’s a great way to use homemade bread that didn’t raise quite as much as I hoped). The secret to creaminess seems to be letting the bread cubes dry, then letting them sit in a lot of liquid for awhile before baking. For raisin bread, I’d might use milk, yogurt, and/or applesauce for the liquid / soft ingredients. For seasoning, I’d add some more cinnamon and something sweet (a couple of tablespoons of maple syrup, maybe).

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