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
2 large apples, peeled, cored, and diced
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
4 large eggs
2 cups whole milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 tablespoon sugar mixed with 1/2 teaspoon cinnamon for topping