Apple and Bread Pudding

Pudding Crème aux Pommes

Preparation info

  • Difficulty


  • Servings:


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

For this and any of the following apple recipes, russet or Canadian apples will be the best choice. They are hard to find; use whatever varieties are available, leaning on the abundant Golden Delicious only as a last resort. Serve tepid, accompanied or not by a sabayon sauce (½ cup sugar, 3 egg yolks, ⅔ cup white wine, and a bit of grated lemon peel whisked in a small heavy saucepan in a bain-marie of nearly boiling water over low flame until thick—the water should not boil).


  • 1 pound apples, quartered, cored, peeled, sliced
  • Large handful (about 2 ounces) stale breadcrumbs, without crusts
  • About ½ cup butter
  • Pinch powdered cinnamon
  • 1 cup milk
  • 2 eggs
  • cup sugar
  • Small pinch salt


Cook the apples in about 3 tablespoons butter, tossing from time to time, until tender and translucid—20 to 30 minutes. Cook the breadcrumbs in the remaining butter (eventually adding more if necessary) over very low heat, stirring regularly, until they are uniformly golden and crisp.

Spread the crumbs in the bottom of a lightly buttered gratin dish, arrange the apples on the bed of crumbs, sprinkle lightly with cinnamon, whisk together the milk, eggs, sugar, and salt, and pour the liquid slowly over the apples so as not to displace them. Bake at 325° for about ½ hour.