Apple Cinnamon Bread Pudding

Apple Cinnamon Bread Pudding


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This apple cinnamon bread pudding is an easy dessert to help transition you from Fall to Winter. You can even use Splenda in place of the sugar to make this a sugar-free bread pudding recipe!

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

8-10 servings


  • 3 eggs, separated
  • 2 C. whole milk, hot
  • 6 slices Brioche, day old
  • 1 C. apple pie filling
  • 2 tsp. cinnamon
  • 1/2 C. sugar
  • graham cracker crust, crumbled for topping

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Preheat your oven to 350 degrees.  Cube bread and soak in the hot milk. 

Mix the yolks with the sugar until they form a cream. In a separate bowl, beat the egg whites until they form stiff peaks. Fold gently into the bread and milk with the remaining ingredients (without the Graham cracker crust). 

Bake in a greased 8x12 baking dish for 45 minutes or until hot throughout. Serve warm and sprinkle the crumbled Graham crackers on top. 

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