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Bread pudding with hot butter sauce

Cinnamon Apple Bread Pudding

Boston Market Cinnamon Apples make this classic recipe easy.



  • 7-8 cups torn or cubed French bread
  • 3/4 cup dark brown sugar
  • 3 cups milk
  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • 2 teaspoon vanilla
  • 1 cup Boston Market cinnamon apples diced small
  • 1/2 cup cranberry relish
  • 4 beaten eggs


  • 1/3 cup heavy cream
  • 1 cup white sugar
  • 1/2 cup butter


  • For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, and vanilla. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.
  • Preheat oven to 350 degrees. Add 4 beaten eggs, cinnamon apples, cranberry relish to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-inch square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not overtake or the bread pudding will become dry.
  • For the sauce, mix the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1 teaspoon vanilla. Pour the warm sauce over each slice of bread pudding before serving.