Apple Custard Bread

I fancied myself a real old-fashioned lady yesterday….I dreamed of cooking by the fire and sweeping my floor with branches. I fancied it for a bit….and THEN I made this bread :)

I didn’t bake it by the fire and I saved the sweeping until AFTER I baked, it’s better that way! What I DID do was create an old-fashioned kind of breakfasty (sure it’s a word) bread dessert THING that definitely will be asked for again.

It’s soft, it’s custardy, it’s topped with sliced apples….it’s what’s for breakfast.


1 cup granulated sugar, divided

1/3 cup shortening

1 egg

1 teaspoon salt

2 teaspoons baking powder

2 cups all-purpose flour

1 cup milk

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

3 apples

1 teaspoon cinnamon

1/3 cup heavy cream


Grease a 9×13 baking dish and preheat the oven to 350 degrees

In a mixer, cream togetherĀ 3/4 cup of theĀ sugar and shortening.

Add the egg and beat until fluffy

Mix the salt, baking powder, and flour together in a bowl

On low speed, mix the flour blend into the creamed egg and sugar mixture. Blend until crumbly

Add the milk, vanilla, and lemon extract into the bowl and blend well. Pour the batter into the greased baking dish.

Set aside for a moment while you peel and core the apples. I’d like to tell you what apples to use, but let’s be real….I buy what’s on sale. Slice them into thick slices…no paper thin slices here!

Arrange the apple slices in 3 rows across the top of the batter….you might have to trim some to get 3 rows :)

Mix the cinnamon and remaining 1/4 cup of sugar in a small bowl and sprinkle on top of the apple slices.

Now to make it even more delicious…yes it’s possible! Drizzle 1/3 cup of heavy cream over the top.

Bake in the oven for about 35 minutes, or until the top is beginning to turn a golden brown. Remove from the oven and allow to cool on a cooling rack.

When it has cooled, slice into squares and serve dusted with powdered sugar. I imagine it would be good with a dollop of whipped cream as well, or drizzled with maple syrup :)


Signing Off,

Modern Mrs. Cleaver

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22 Responses to Apple Custard Bread

  1. This looks amazing. I will be giving this a try for sure!

  2. Gerald

    Long before the “Modern Mrs Ceaver” became an item, her dad then about 15 worked in a small mom & pop grocery store. My Sunday break lunch usually consisted of an entire SOUTHERN CUSTARD pie followed with a quart of milk-loved it. Perhaps this recipe was preordained?

  3. I really need to create a “breads” board on Pinterest but I figured my “just desserts” board would do because this looks like a great after-dinner-with-a-cup-of-coffee treat. Thanks so much!

    By the way, have you thought about linking up with Foodie Friday each week? We would love to have you. :)

  4. andrea

    Hi i am going to have to try this is sounds so yummy

  5. Elaine

    Mmmm! A great fall recipe!

  6. This will make a great dessert! I will be pinning and sharing – thank you!

  7. Hey, I like that breakfast thing! Mmmmmm:)

  8. Oh yes please, Breakfast, snack and dessert! I can’t wait to give this a try. Pinned!

  9. Lila

    could you use like bisquick mix instead of the flour and shortening? looks soooo good

  10. Brenda A

    We have this delicious bread in the oven!! We can not wait to try it!

  11. Joy

    Is it possible to use butter for the shortening? I don’t ever have it in my house.

    • modernmrscleaver

      Hello Joy,

      Shortening tends to yield a lights higher rising bread in this recipe, however if you’d like to try substituting, the typical ratio is 1:1
      Hope this helps :)

    • modernmrscleaver

      That was supposed to say “lighter” and higher rising.

  12. Delynn

    Thank you.

  13. Beth

    Oh, my goodness! When I was little, my mother would make what we called Apple Pan Doddy (I know we didn’t say it right and it wasn’t really a pan dowdy from what I can tell) which is quite similar to what you have here. We put a layer of apples, layer of dough and then a layer of apples with spices, of course. I don’t remember what else we did and I have been looking for years for a similar recipe. I am certainly going to try this….thank you , thank you, thank you!

  14. VulcanDeathGrip

    Wow!! This may be one of the best things I’ve ever made. The bread/cake layer is delicious and the 1/3 cup of heavy cream — which goes a lot further than you’d think it would — sends it over the top. Thank you! The boyfriend, my guinea pig, flat-out told me the whole cake is his and I can’t have anymore.

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