Upside Down Apple Bread Pudding • Recipe for Perfection (2024)

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By Katie Moseman 30 Comments


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Upside down apple bread pudding creates a beautiful pattern of sliced apples on your bread pudding. Easy to make, with just a few simple ingredients.

Upside Down Apple Bread Pudding • Recipe for Perfection (1)

Upside Down Apple Bread Pudding

This apple bread pudding is designed to work like an upside down cake. You put the fruit on the bottom, then when the apple bread pudding is done, you flip it over and remove the pan so the fruit is on top.

Feel free to add a shot of your favorite liquor to the custard before mixing it with the bread. My favorites for adding to bread pudding are rum, brandy, and cognac.

Since all bread puddings are essentially custards poured over bread, it’s handy to have an instant read thermometer so that you can tell exactly when your bread pudding is done. It’s much easier than just trying to guess. As soon as the temperature in the middle of the bread pudding reaches 175 F, it’s done.

Try this instant read thermometer, if you don’t already have one. It’s cheap and reliable.Upside Down Apple Bread Pudding • Recipe for Perfection (4)Upside Down Apple Bread Pudding • Recipe for Perfection (5)

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Upside Down Apple Bread Pudding • Recipe for Perfection (6)

4.88 from 8 votes


Upside Down Apple Bread Pudding

Apple bread pudding has gone upside down! You'll love this awesome and easy bread pudding recipe. Try not to eat it all at one sitting.



Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8

Calories 311 kcal

Author Katie Moseman


  • 1/4cupunsalted butter
  • 3/4cuplight brown sugardivided
  • 1medium baking appleI use Pink Lady or Honeycrisp
  • 1/4cupgranulated sugar
  • 1teaspooncinnamon
  • 1pinchsea salt
  • 2cupswhole milk
  • 4large eggs
  • 8ouncesbreadI used soft dinner rolls


  1. Cut up the bread into roughly equal pieces, about 1 inch each.

  2. Put the butter in a 9 inch round cake pan. Place it in a cold oven and preheat the oven to 400 F. Watch the butter; when it melts, take out the pan.

  3. In the pan, mix 1/2 cup brown sugar into the butter and pat it evenly over the pan bottom. Set aside. Core and slice the apple into 8 equal pieces, then cut each piece one more time to make 16 slices. Arrange the slices like flower petals on top of the butter/sugar mixture in the pan.

    Upside Down Apple Bread Pudding • Recipe for Perfection (7)

  4. To fill in the gap in the middle, cut a few triangular apple pieces and arrange in the middle.

  5. In a large mixing bowl, combine the granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Add the milk and stir to combine. Beat in the eggs. Drop in the bread pieces and massage with your hands to break them up some more and get them to absorb the most liquid.

  6. Scoop the bread and custard mixture into the cake pan and pat it down evenly on top of the apples and butter/sugar mixture. Place in the oven and bake for 15 minutes.

  7. After 15 minutes, reduce the heat to 300 F and continue baking for about 30 minutes, or until the temperature in the middle of the bread pudding reaches 175 F. Remove from the oven and let cool for 30 minutes.

  8. Run a knife around the edge of the pan to loosen the pudding, then top the pan with a platter and invert. The bread pudding should drop neatly onto the platter. Continue cooling for another 30 minutes. Serve slightly warm, or place in the refrigerator and chill completely.

Nutrition Facts

Upside Down Apple Bread Pudding

Amount Per Serving

Calories 311Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 103mg34%

Sodium 216mg9%

Potassium 214mg6%

Carbohydrates 46g15%

Fiber 1g4%

Sugar 33g37%

Protein 7g14%

Vitamin A 405IU8%

Vitamin C 1.1mg1%

Calcium 143mg14%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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Upside Down Apple Bread Pudding • Recipe for Perfection (10)

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Reader Interactions



  1. Jerry

    Upside Down Apple Bread Pudding • Recipe for Perfection (11)
    I love this! It looks like a cross between a pudding and an upside-down cake. Definitely on my list of things to try in the near future. Pinned!


  2. Amy @ Accidental Happy Baker

    Upside Down Apple Bread Pudding • Recipe for Perfection (12)
    Wow, that looks fantastic. I absolutely love bread pudding, but I’ve never made it myself. When I get the hankering for it I always sweet talk my husband’s Grandma into making some for me. She tops hers with meringue! I think this apple version would be delicious.


    • Katie

      Meringue?? Cool! I’ve never seen that done, but I’d love to try it sometime.


  3. Sabrina @ Dinner, then Dessert

    My husband loves bread puddings! I have to try this one for him!


    • Katie

      I think he’ll like it! 🙂


  4. Razii

    Can this be done in a sauce pan rather than in the oven ??


    • Katie Moseman

      Bread puddings need to be baked in the oven- they won’t cook all the way through in a sauce pan. Hope this helps! Let me know if you have any other questions.


      • Victoria

        I don’t see vanilla in the ingredients but it is in the video. How much vanilla?


        • Victoria

          I see the amount of vanilla in the video is shown. Is the vanilla optional, since not listed in ingredients?


        • Katie Moseman

          Hi Victoria! When Buzzfeed made the video of my recipe, they changed it- my recipe didn’t originally include vanilla. But you can add a teaspoon of vanilla- it’s good either way.


  5. Kalie


    I was wondering if you’ve ever made this ahead of time and reheated to serve? I need something different to take to Thanksgiving at my brother’s house-I’d love to bake this in the morning and reheat it after dinner. Let me know if you have any thoughts! Thanks for the awesome recipe.


    • Katie Moseman

      Hi! This reheats beautifully. It should be served warm, not hot, so let it cool down a bit if it gets very hot while reheating the oven. Happy Thanksgiving!


  6. Kathie

    I would like to see alot less sugar and fat in the Tasty recipes. 33gms of sugar is far too much! Our society eats far to much sugar so help us all eat less. Many recipes need next to no sugar to be delicious.


    • Katie Moseman

      Hi Kathie! It’s actually my recipe, but Tasty made a video out of it. It’s pretty indulgent; you’re right. So I try not to make this one every day. My go-to dessert has about half the sugar:

      It’s a gluten free apple crisp, but you can also make it with regular all purpose flour.

      For the Upside Down Apple Pudding, you can try reducing the sugar to taste. Most people I’ve cooked for prefer a higher level of sweetness, thus the total amount of sugar in this particular recipe, but it can definitely be adjusted down and still taste quite good. Hope this helps!


  7. Eva

    I don’t own a cake pan, can I make this in a loaf pan, a Pyrex dish or would a pie plate be better?


    • Katie Moseman

      I’d avoid the loaf pan. The depth is so different from a cake pan that it might throw off whether the pudding cooks through. A Pyrex dish or a pie plate would work. You’d have to make sure you didn’t overfill the dish or plate, so, depending on the size of the container, you may have some leftover soaked bread that doesn’t fit. Use the same technique mentioned in the recipe to check for doneness: when it reaches 175 F in the middle, it’s done. You can also tell when it’s done because the center will jiggle, but will not slosh. Hope this helps! Good luck and happy Thanksgiving!


  8. Ann

    Could you do this in a 9x 13 pan?


    • Katie Moseman

      If you use the recipe as-is, the bread pudding would be quite shallow and would cook faster. For a 9 by 13 pan, I would double the recipe and expect it to cook longer. If you have an instant read thermometer, that will help you pinpoint exactly when it’s done.


  9. Candy

    I notice on the video that it shows vanilla extract but on this recipe page, there is no vanilla in the ingredients. Should vanilla be added?


    • Katie Moseman

      Hi Candy! Buzzfeed made the video, but it was inspired by my recipe. They adapted it and made some changes. In my recipe, I leave out the vanilla, because I like the apple flavor to come through very clearly, but you could absolutely add some vanilla extract and it would taste quite good. Vanilla is included in most recipes for bread pudding because bread pudding, by itself, is on the plain side. This fruity version leaves it out because of the fruit. Hope this helps! Enjoy!


  10. Amy

    Upside Down Apple Bread Pudding • Recipe for Perfection (13)
    I always think of bread pudding as a way to use leftover bread from dinner the night before. So, when I had waffles leftover from Christmas brunch, I thought why not try it in this recipe…delicious! This is an easy, delicious recipe. Thank you!! Do you think plums or nectarines would work?


    • Katie Moseman

      Thank you for the kind words!

      I’ve used peaches successfully. Sometimes, soft fruit can get a bit mushy, but it really depends on the type and age of the fruit itself. I’d say give it a try and see how it goes. 🙂


  11. Bruce Deniger

    Upside Down Apple Bread Pudding • Recipe for Perfection (14)


  12. Ginny

    Upside Down Apple Bread Pudding • Recipe for Perfection (15)
    Made this tonight, and it’s delicious. I used 2 apples, 1 sliced thin like the shape in the picture, the other chopped very tiny to fill in all the gaps. Definitely going into my recipe box.


  13. Heather

    Upside Down Apple Bread Pudding • Recipe for Perfection (16)
    I made your original recipe of the and it was delicious an so easy! I am going try tomato it tonight but in a gluten free version with gluten free bread. I’ll keep you posted on my results.


    • Katie Moseman

      That is awesome! I actually wrote this recipe a year or two before finding out that I could no longer consume gluten in any form. So, now I just make it with gluten free bread. The recipe works exactly the same. 🙂


  14. Carla

    Upside Down Apple Bread Pudding • Recipe for Perfection (17)
    A great starter recipe. Needs more cinnamon and i added some nutmeg. Think it would have been better with the apples folded in and not an upside pudding.


  15. Melanie Adams

    Upside Down Apple Bread Pudding • Recipe for Perfection (18)
    Just made this today. I only had half of a super stale baguette left, just under 5oz, so I halved the recipe and made it in a loaf pan. I inserted a temp probe while it was baking and took it out when it hit 175F. So yummy!


Leave a Reply

Upside Down Apple Bread Pudding • Recipe for Perfection (2024)


Why is my bread pudding so watery? ›

Only Cover The Bread Pudding In Oven For Some Of The Time

If you take it out too soon, you'll be left with a mushy and wet middle that hasn't been given the time it needs in the oven to set, but with a super crispy top -- not ideal, to say the least.

Is bread pudding supposed to be soggy? ›

So, suffice to say, we understand the importance of getting your bread pudding just right. One major problem that you may have come across is bread pudding that is just too wet. A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to runny.

Do you heat up bread pudding or eat it cold? ›

It can be enjoyed straight out of the oven or cooled from the refrigerator (although I promise you, warmed-up is way better). I have also heard of a lot of people eating it as a breakfast dish, and I bet it is incredible with maple syrup and berries.

Why is my bread pudding flat? ›

Not allowing it to rest after baking

Yet, if you poke it just a few times, it deflates and loses its height. It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat.

What is the best thickener for pudding? ›

Measure an alternative starch-based thickener, such as arrowroot powder, tapioca powder or rice starch, and combine it with the sugar called for in your pudding recipe. These alternative starches are comparable to cornstarch in thickening power, and twice as potent as wheat flour, so measure accordingly.

How do you keep homemade pudding from getting watery? ›

Don't cover when it's still hot. Do not cover when the pudding is still hot, but should be covered when the pudding has cooled. This is to avoid the presence of steam which makes the pudding runny.

How can I tell if my bread pudding is done? ›

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

How do you fix runny pudding? ›

How can I thicken my pudding? A simple way to thicken is with corn starch. 1 tbs of cornstarch will thicken 1 cup of liquid. If your liquid amounts to 4 cups, take half cup of that liquid (COLD) and mix with 4 tbs cornstarch in a small container.

Does bread pudding need to be refrigerated before baking? ›

You can assemble the bread pudding in the casserole dish up to a day before baking it. Cover it and refrigerate until ready to bake. Let it warm on the counter while your oven preheats and then bake as usual. Note that the longer you soak the bread pudding the softer and more custard-like the interior will be.

Should I cover my bread pudding when baking? ›

Before the inside of your pudding is set, the outer layer can become burnt and dry, which is why covering bread pudding during baking is the best move.

Do you eat bread pudding with a spoon or fork? ›

There's a generous amount of it, too – enough for every bite. The dish is served with a fork AND a spoon so you can get every last bit of that heavenly sauce. Advice: Ditch the fork – it's completely superfluous – and dig in with the spoon!

Is bread pudding supposed to be jiggly? ›

Add the butter pieces overtop and sprinkle with turbinado sugar if desired. Bake for 50-55 minutes at 375F (190C). Your bread pudding is done when the center is lightly jiggly and the surface is evenly browned.

Why does my bread pudding taste like egg? ›

Bread pudding's magic is how the old, dried bread can be re-invigorated with a mixture of milk, eggs, and sugar that it soaks up like a sponge, but when the eggs aren't properly beaten you have a separation of the beaten yolk from the beaten whites which gives you the scrambled egg look and flavor.

How do you keep bread pudding from getting soggy? ›

After the bread pudding has been in the oven for about 25 minutes with aluminum foil over the top, take it out and remove the foil. Then, put it back in the oven for the remainder of the baking time. During the second half, while it's uncovered, the top will crisp up while the middle finishes baking thoroughly.

What is the best way to store bread pudding? ›

How to Store Bread Pudding. Allow the bread pudding to cool completely after baking. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to three days.

Does pudding thicken as it cools? ›

It will coat the back of the spoon; test it by running your finger down the spoon. You should wipe a clear, clean line through the custard. Remove from heat. The pudding will thicken more as it cools.

How do you make pudding consistency? ›

How to: As a general rule, four ounces of a thin liquid can be thickened to pudding-thick consistency/“extremely thick” by stirring in three to four tablespoons of traditional powdered thickener into the liquid vigorously.

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