Apple Cardamom Bread Pudding

Adapted from How To Cook Everything Vegetarian by Mark Bittman

This bread pudding is very fragrant - the cardamom infuses the bread and is a nice spice on the sweet apples. A great recipe to play around with different heirloom apple varieties, try mixing different varieties to combine both sweet and tart apples. We made this bread pudding with local challah which made it a little more sweet and buttery. For a less decadent version, try using a local crusty loaf of Ciabatta or a few day-old baguettes.

Prep Time

90 minutes

Cook Time

30 minutes


8 Servings


3 cups milk
1⁄2 cup sugar
1 pinch salt
4 tablespoons butter, unsalted
7 cups bread (day-old)
3 egg
2 cups apple
1 1⁄2 teaspoons cardamom, ground


Preheat oven to 350°. Add the milk, sugar, salt, and butter to a small saucepan over low heat; warm just until the butter melts. Meanwhile, butter an 8-inch square baking dish or casserole dish. Slice the bread into bite-sized pieces. Put the bread in the baking dish and pour the hot milk over it. Let it sit for a few minutes, occasionally submerging any pieces of bread that rise to the top. Beat the eggs briefly and stir them into the bread mixture along with the apples and cardamom. Set the baking dish in a larger baking pan and pour enough hot water into the baking pan to come up about 1 inch from the top of the dish. Bake for 45-60 minutes, or until a thin-bladed knife inserted in the center comes out clean or nearly clean; the center should be just a little wobbly. Run under the broiler for about 30 seconds to brown the top, if you like.