White Russian Apple Pudding

White Russian Apple Pudding

Emily Compson Trenbeath

"Why do I call this "White Russian"? Because it's got Kahlua! This is definitely a decadent dessert, or perfect with a hot cup of coffee to enjoy with friends. With every bite you get tender chunks of apple and the sweetness of the Kahlua. So good!"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. In a medium heavy lidded saucepan combine all the apple ingredients over medium heat.
  2. Cover and simmer on medium-low for about 20 minutes, stirring every few minutes until the apples are cooked down and the sauce has thickened. If it's still a little watery, just uncover and simmer another 5ish minutes to reduce. Take it off the heat and let it cool for about 10 minutes.
  3. While the apples are cooking, get started on your custard. Mix together everything in the custard category except for the bread cubes and Kahlua.
  4. Next, add the apple mixture. If it's still hot, make sure you temper the custard as you're adding to it. Just add one spoonful of the hot apples first, and quickly whisk it together. Keep adding the apples in this manner until you get about half way through, and then add the remainder and whisk together thoroughly. If you add them all in at once, you will scramble the eggs!
  5. Add the Kahlua to the warm custard.
  6. In a large bowl pour the custard mixture over the bread cubes. Gently combine and let the bread and custard sit for at least 30 minutes (or overnight.)
  7. To bake, lightly grease a baking dish with cooking spray or butter and pre-heat the oven to 375. Pour the soaked bread cubes into the dish.
  8. For the topping, sprinkle the chopped pecans all over the top, if using, and dot the top with bits of the butter.
  9. Place into the 375 degree oven and bake for about an hour. Finish with maple syrup with it's still warm.


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