Northern Harvest Apple and Rye Bread Pudding
A rustic bread pudding combining hearty rye bread and tart northern apples, baked with cinnamon and nutmeg for a cozy dessert. This american-inspired desserts ready in about 75 minutes layers whole milk, heavy cream, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 cups day-old rye bread, cut into 1-inch cubes
- 3 medium tart apples, peeled, cored, and diced
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
Instructions
- Step 1: Preheat oven to 350°F and lightly butter a 9x13-inch baking dish with 2 tbsp melted unsalted butter.
- Step 2: In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3/4 cup granulated sugar, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1 tsp vanilla extract until smooth and combined.
- Step 3: Add 6 cups of 1-inch rye bread cubes and 3 peeled and diced tart apples to the custard mixture. Gently toss to coat all the bread and apples evenly.
- Step 4: Pour the entire mixture into the prepared baking dish, pressing down lightly to submerge the bread cubes.
- Step 5: Bake uncovered for 50-60 minutes until the custard is set and the top is golden brown and slightly crisp.
- Step 6: Let the bread pudding cool for 10 minutes before serving warm, optionally with a drizzle of cream or a scoop of vanilla ice cream.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northern Harvest Apple and Rye Bread Pudding take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Northern Harvest Apple and Rye Bread Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Northern Harvest Apple and Rye Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Northern Harvest Apple and Rye Bread Pudding for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Northern Harvest Apple and Rye Bread Pudding?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
