Warm Apple Pecan Skillet Breakfast Bread Pudding

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 6 cups (about 10 oz / 285 g) cabin bread, cut in 1-inch cubes
• 5 tbsp unsalted butter, divided, plus more for skillet
• 2 medium baking apples, peeled and diced (about 2½ cups)
• 1 tbsp lemon juice
• 1 cup (110 g) pecan halves, roughly chopped
• ½ cup (100 g) granulated sugar
• ⅓ cup (70 g) packed light brown sugar + 2 tbsp for apples
• 4 large eggs + 2 large yolks
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 2½ tsp ground cinnamon, divided
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves (optional)
• ¼ tsp fine sea salt
• 2 tsp vanilla extract
• 2 tbsp turbinado sugar (or granulated) for topping
• Maple syrup and whipped cream or yogurt, for serving (optional)

Do This

• 1. Preheat oven to 350°F (175°C). Generously butter a 10 to 12-inch oven-safe skillet (cast iron preferred). Lightly toast pecans in a dry pan until fragrant; set aside.
• 2. Toss diced apples with lemon juice. In the skillet, melt 2 tbsp butter, add apples, 2 tbsp brown sugar, and ½ tsp cinnamon. Sauté 5 to 7 minutes until just tender; transfer apples to a bowl.
• 3. In a large bowl, whisk eggs, yolks, sugars, cinnamon, nutmeg, cloves (if using), salt, vanilla, milk, and cream until smooth. Whisk in 3 tbsp melted butter.
• 4. Add bread cubes, sautéed apples, and toasted pecans to the custard bowl. Gently fold until everything is coated. Rest 10 to 15 minutes so bread absorbs custard.
• 5. Pour mixture back into the buttered skillet, spreading evenly. Sprinkle top with turbinado sugar and a pinch of extra cinnamon if you like.
• 6. Bake 35 to 40 minutes, until puffed, golden, and just set in the center. Cool 10 minutes, then serve warm with maple syrup and whipped cream or yogurt.

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Why You’ll Love This Recipe

• All the cozy flavors of cinnamon-apple French toast, baked into a hearty, shareable skillet.
• Perfect use for cabin bread or any thick, slightly sweet loaf that is starting to go stale.
• Crunchy toasted pecans contrast with the soft, custardy interior for fantastic texture.
• Easy, one-skillet presentation that feels rustic and special for brunch or a lazy weekend morning.

Grocery List

• Produce: 2 medium baking apples (Honeycrisp, Braeburn, or Granny Smith), 1 lemon.
• Dairy: Whole milk, heavy cream, unsalted butter, eggs, optional whipped cream or vanilla yogurt.
• Pantry: Cabin bread (or other sturdy loaf), pecan halves, granulated sugar, light brown sugar, turbinado sugar, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, ground cloves (optional), fine sea salt.

Full Ingredients

Bread and Skillet

• 6 cups cabin bread, cut into 1-inch cubes (about 10 oz / 285 g; slightly stale is ideal)
• Butter for greasing the skillet (about 1 tbsp)

Spiced Custard

• 4 large eggs
• 2 large egg yolks
• ½ cup (100 g) granulated sugar
• ⅓ cup (70 g) packed light brown sugar
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 2 tsp pure vanilla extract
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves (optional, for extra warmth)
• ¼ tsp fine sea salt
• 3 tbsp unsalted butter, melted and slightly cooled

Apples and Pecans

• 2 medium baking apples (such as Honeycrisp, Braeburn, or Granny Smith), peeled, cored, and diced into ½-inch pieces (about 2½ cups)
• 1 tbsp lemon juice
• 1 cup (110 g) pecan halves, roughly chopped
• 2 tbsp unsalted butter
• 2 tbsp light brown sugar
• ½ tsp ground cinnamon

Topping

• 2 tbsp turbinado sugar (or granulated sugar) for a crunchy top
• ½ tsp additional ground cinnamon (optional, for sprinkling)

For Serving (Optional)

• Warm maple syrup
• Lightly sweetened whipped cream or vanilla yogurt

Step-by-Step Instructions

Step 1: Prep the oven and skillet

Preheat your oven to 350°F (175°C) with a rack in the center. Choose a 10 to 12-inch oven-safe skillet, preferably cast iron for that rustic cabin feel and even browning.

Generously butter the bottom and sides of the skillet to prevent sticking and encourage a crisp, golden crust around the edges of the bread pudding. Set the skillet aside for now.

If your cabin bread is very fresh and soft, you can spread the cubes on a tray and let them air-dry while you prepare the rest, or lightly toast them in the oven for 5 to 7 minutes until just dry on the surface. This helps the bread soak up more custard without turning mushy.

Step 2: Toast the pecans

Place a dry skillet (you can use the same one you will bake in, then wipe it out and re-butter) over medium heat. Add the chopped pecans in an even layer.

Toast, stirring frequently, for 3 to 5 minutes until the pecans smell nutty and are a shade darker. Keep a close eye on them; nuts can burn quickly once they start to color.

Transfer the toasted pecans to a small bowl and set aside. If you used your baking skillet, let it cool slightly, then re-grease it generously with butter before assembling the pudding later.

Step 3: Sauté the apples

In the buttered skillet (or another pan if you prefer), melt 2 tbsp unsalted butter over medium heat. Add the diced apples and lemon juice, stirring to coat.

Sprinkle in 2 tbsp light brown sugar and ½ tsp ground cinnamon. Cook, stirring occasionally, for 5 to 7 minutes, until the apples are just tender at the edges but still hold their shape. You want them to soften and glaze, not turn into applesauce.

Once the apples are glossy and slightly caramelized, transfer them to a bowl and let them cool for a few minutes. If there is excess syrupy liquid, pour that into the bowl as well; it will flavor the custard beautifully.

Step 4: Make the spiced custard

In a large mixing bowl, whisk together the 4 eggs and 2 egg yolks until well combined and slightly frothy. Add the granulated sugar and ⅓ cup brown sugar, whisking until the mixture looks thick and smooth.

Pour in the milk and cream, then add the vanilla, 2 tsp cinnamon, nutmeg, cloves (if using), and salt. Whisk until everything is fully blended and the spices are evenly dispersed.

Finally, whisk in the 3 tbsp melted, slightly cooled butter. The custard should be silky, speckled with warm spices, and lightly sweet.

Step 5: Combine bread, apples, pecans, and custard

Add the bread cubes to the bowl of custard, gently pressing them down so each piece starts to soak up the mixture. Let them sit for 3 to 5 minutes, stirring once or twice, until the bread is well moistened but not falling apart.

Fold in the sautéed apples (along with any juices in the bowl) and the toasted pecans. Use a large spatula or spoon and a light hand so you do not crush the bread. The mixture will look very custardy and loose at first; that is exactly what you want.

Let everything rest together for another 10 to 15 minutes, stirring once midway, to allow the cabin bread to fully absorb the spiced custard.

Step 6: Assemble in the skillet and add the topping

Make sure your buttered skillet is ready. Pour the bread-apple-pecan mixture into the skillet, scraping the bowl so you do not leave any custard behind. Spread it into an even layer, nudging the bread so there are peaks and valleys on top for nice texture and browning.

Sprinkle the surface evenly with 2 tbsp turbinado sugar (or granulated sugar) and, if you like, an extra ½ tsp cinnamon. The turbinado sugar will give your breakfast bread pudding a lightly crackly, caramelized top that contrasts beautifully with the soft interior.

Step 7: Bake until puffed, golden, and just set

Place the skillet on the center rack and bake at 350°F (175°C) for 35 to 40 minutes. The bread pudding is done when the top is deep golden brown, the edges are set, and the center still has the slightest jiggle when you gently shake the pan.

If you insert a knife into the center, it should come out mostly clean, with moist crumbs but no runny custard. If the top is browning too quickly before the center is set, loosely tent the skillet with foil and continue baking for a few more minutes.

Remove the skillet from the oven and let it rest for about 10 minutes. This gives the custard time to finish setting and makes it easier to scoop neat portions.

Serve warm, straight from the skillet, with a drizzle of maple syrup and a spoonful of whipped cream or vanilla yogurt if you like.

Pro Tips

• Use slightly stale bread: Day-old or two-day-old cabin bread absorbs custard better than very fresh bread and helps the pudding hold its shape.
• Do not skip the rest time: Letting the bread soak in the custard before baking is key for a creamy interior without dry spots.
• Choose the right apples: Firm baking apples like Honeycrisp, Braeburn, or Granny Smith hold their shape and give nice texture instead of turning mushy.
• Watch the bake closely: Overbaking will dry out the custard. Pull the skillet from the oven as soon as the center is just barely set.
• Serve warm, not piping hot: A short cooling time intensifies the flavors and lets the custard finish setting while still giving you that cozy, steamy bite.

Variations

• Cranberry-Apple Pecan: Fold ½ cup dried cranberries into the custard along with the apples and pecans for pops of tart sweetness and color.
• Bourbon Maple: Stir 2 tbsp bourbon and 2 tbsp maple syrup into the custard for a deeper, more complex flavor. Reduce the granulated sugar by 2 tbsp to balance the sweetness.
• Pear and Walnut: Swap the apples for firm pears and the pecans for walnuts for a different but equally cozy skillet bread pudding.

Storage & Make-Ahead

To make ahead, assemble the bread, apples, pecans, and custard in the buttered skillet, cover tightly, and refrigerate for up to 12 hours. When ready to bake, remove from the fridge while the oven preheats, sprinkle with turbinado sugar, and bake; you may need to add 5 to 10 extra minutes since it will be cold.

Leftover baked bread pudding keeps well, covered, in the refrigerator for up to 3 days. Reheat individual portions in the microwave in 20 to 30 second bursts, or warm the entire skillet in a 325°F (165°C) oven, covered with foil, for 15 to 20 minutes. Add a splash of milk or cream before reheating if it seems a bit dry.

Nutrition (per serving)

Approximate values per serving (1 of 6): about 520 calories; 32 g fat; 17 g saturated fat; 50 g carbohydrates; 3 g fiber; 30 g sugar; 11 g protein; 260 mg cholesterol; 320 mg sodium. Values will vary based on bread type, exact ingredients, and toppings used.