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Cinnamon Apple Mascarpone Bread Pudding
Crispy on the top and impossibly custardy in the center, this baked dessert pairs tender spiced apples with rich mascarpone cheese. Stale brioche or challah soaks up a sweet mixture of milk, cream, and cinnamon to create a soft, pillowy base. You'll layer caramelized apples and creamy pockets of mascarpone inside before baking it to a golden brown finish. A final drizzle of pure maple syrup adds a touch of earthy sweetness that's hard to resist. It's a warm, comforting casserole that easily doubles as a cozy weekend brunch or a holiday breakfast.
Ingredients
- 3 large eggs
- 8 oz/240 ml whole milk
- 8 oz/240 ml half-and-half
- ¾ cup/140 g granulated sugar
- 1 ½ tsp/4 g ground cinnamon
- 1 lb/450 g stale croissant, brioche, challah or other enriched dough, 1”/2.5-cm dice
- 2 Cortland apples or other baking apples
- 1 oz/30 g unsalted butter
- ⅓ cup/70 g brown sugar
- 4 oz/100 g mascarpone cheese
- ¼ cup/60 ml pure maple syrup
Instructions
- 1Whisk the eggs, milk, half-and-half, granulated sugar, and ground cinnamon in a large bowl until completely smooth.
- 2Add the diced bread and toss well to ensure every piece is thoroughly coated in the custard. Let it soak at room temperature for at least 30 minutes (up to 1 hour), stirring occasionally. This resting time is essential so the bread fully absorbs the liquid, preventing a dry pudding.
- 3Peel the apples and cut them into 1/2-inch slices.
- 4Warm a saute pan over medium heat and melt the butter together with the brown sugar. Fold in the sliced apples to coat them evenly, then cook until they become soft and develop a light caramelization.
- 5Heat your oven to 375°F (190°C). Transfer half of the soaked bread mixture into a greased baking dish. Arrange all the cooked apples in an even layer over the bread.
- 6Drop the mascarpone cheese into five evenly spaced spoonfuls directly over the apple layer. Cover the filling with the rest of the soaked bread, pressing down lightly to compact the ingredients together.
- 7Bake for about 45 minutes until the top turns golden brown and feels firm to the touch. Drizzle the pure maple syrup over the pudding while it's still warm.
Notes
- Make ahead: You can cook the caramelized apples up to one day in advance and store them in the fridge until you're ready to assemble.
- Bread choice: Stale brioche, challah, or croissants work best here. If your bread is fresh, cut it into cubes and toast it in a low oven for 10 minutes to dry it out.
- Chef's tip: Deglaze the leftover butter and brown sugar in the apple pan with a splash of brandy, then pour it over vanilla ice cream for a quick bonus treat.