Crockpot Apples & Honey Challah Bread Pudding is a simple, comforting dessert that makes a lovely addition to a Rosh Hashanah table — or any time you want a warm, cozy treat. Made in the slow cooker, this recipe frees up your oven and delivers tender, honey-scented bread pudding using challah, apples, and a touch of applesauce.
This dish brings together three foods traditionally enjoyed on Rosh Hashanah: challah, apples, and honey. Apples symbolize the fruits of the new year, while honey represents the wish for a sweet year ahead. The slow cooker gently melds these flavors into a custardy bread pudding that’s both elegant and easy.
What Is Challah Bread?
Challah is a braided egg bread made from flour, water, yeast, eggs, and salt. It’s a staple in Jewish cuisine, often served on Shabbat and holidays like Rosh Hashanah. While homemade challah is wonderful, store-bought challah works perfectly for this recipe — and if you don’t have challah, a soft French bread or brioche are suitable substitutes.
Apple Notes
Choose the apple you prefer — I used Gala. Sweet varieties like Gala or Red Delicious and tart varieties like Granny Smith all work; the slow cooker softens the fruit and blends the flavor. I usually leave the skins on since the slow cooker cooks the apples until the skins become soft. For applesauce, plain unsweetened applesauce keeps the dessert balanced and not overly sweet, but you can use the applesauce you like best.
Apples & Applesauce
The choice of apple and applesauce is flexible. I prefer leaving apple skins intact and using natural, unsweetened applesauce to control overall sweetness. The slow cooker turns the apples soft and melds them into the custard-soaked challah.
Tips For A Successful Bread Pudding
Follow these tips to ensure the best result:
- Grease the slow cooker well with cooking spray or line it with parchment paper. Bread pudding can stick, so this step is important.
- Allow the pudding to cool before removing it. Cooling helps the pudding hold together and reduces sticking. If you used parchment paper, you can lift it out easily.
- Do not leave the pudding on the warm setting for long; this can dry or burn the bottom. Once it’s cooked, turn the slow cooker off and let it rest.
- Finish with a drizzle of honey before serving for extra shine and sweetness.
The apple slice shown on top in the photos is decorative — optional if you prefer a simpler presentation. I made this recipe in a 3.5-quart slow cooker; to serve a larger crowd, double the ingredients and use a 6-quart slow cooker.
You’ll know the pudding is done when a knife inserted into the center comes out clean. This bread pudding can be served warm, at room temperature, or chilled.
Apples Honey Challah Bread Pudding
- Author: Shannon Epstein
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
Ingredients
- 12 ounces day-old challah bread, torn into pieces
- 1 large apple or 2 small, diced
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- 3 eggs
- 1 1/2 cups milk of your choice
- 1/2 cup whipping cream
- 1 tsp vanilla
- 1/2 tsp cinnamon
Instructions
- Spray the slow cooker generously with cooking spray or line it with parchment. Add torn challah pieces and top with the diced apple.
- In a medium bowl, whisk together eggs, vanilla, honey, cinnamon, applesauce, cream, and milk. Pour the mixture over the bread, pressing gently so all pieces are moistened and the top is even.
- Cook on HIGH for 2–4 hours or LOW for 4–6 hours, until a knife inserted in the center comes out clean. Turn off the slow cooker and allow to cool slightly before removing.
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