Christmas Bread Pudding
A warm, soft bread pudding made with torn mini naan instead of bread. The naan soaks up the custard beautifully and adds just the right amount of chew. Baked over cinnamon apples, it tastes like holiday comfort — familiar, but with a new twist.
Ingredients
Apple Layer
- 6–8 large tart apples, peeled, cored, and sliced
- 1 tbsp lemon juice
- ¼ cup butter, cut into small dabs
- 1 tsp cinnamon
- 1 tbsp brown sugar
Naan Custard Layer
- 10–12 mini Panaji Naans, torn into bite-sized pieces
- 1 cup whole milk or ½ milk + ½ cup cream for richer
- ¼ cup butter, melted
- ½ cup sugar
- 1 egg
- 1 tsp vanilla
- Pinch of salt
Instructions
Instructions
- Preheat oven to 350°F. Grease a 7x11-inch or medium casserole dish.
- Arrange the apple slices in the bottom of the dish. Drizzle with lemon juice, sprinkle cinnamon and brown sugar, and dot with butter.
- In a large bowl, whisk together milk, melted butter, sugar, egg, vanilla, and salt.
- Add the torn naan pieces and toss gently so every piece is coated. Let sit 5 minutes to absorb the custard.
- Spoon the soaked naan mixture evenly over the apples.
- Bake 40–50 minutes, until the top is golden and the centre is set.
- Let cool 10 minutes before serving (it settles and slices cleaner).
Serving Ideas
- Vanilla ice cream
- Lightly sweetened whipped cream
- Warm vanilla sauce if you want it extra cozy
Notes
- If you want more golden texture on top: finish with a quick 2–3 minute broil.
- If your apples are very sweet, reduce the custard sugar to ⅓ cup.
