Apple Pie Bread Pudding

Apple pie bread pudding transforms day-old bread into a dessert that captures all the warm, comforting flavors of classic apple pie. This indulgent dessert combines tender cinnamon-spiced apples with custardy bread pudding, creating the perfect marriage of two beloved comfort foods. While it requires some prep time for the best results, this recipe delivers impressive results that are surprisingly approachable for home bakers.

Recipe Details

Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 70 mins
Servings: 8-10
Difficulty: Medium

Ingredients

For the Bread Pudding Base:

• 8 cups day-old brioche or challah bread, cut into 1-inch cubes
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Apple Filling:

• 4 medium Honeycrisp or Granny Smith apples, peeled and diced
• 3 tablespoons butter
• ⅓ cup brown sugar, packed
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice

For the Crumb Topping:

• ½ cup all-purpose flour
• ½ cup rolled oats
• ⅓ cup brown sugar, packed
• ¼ cup cold butter, cubed
• ½ teaspoon cinnamon
• Pinch of salt

Instructions

1. Prepare the baking dish and bread. Preheat oven to 350°F. Butter a 9×13-inch baking dish generously. Spread bread cubes on a baking sheet and toast for 8-10 minutes until lightly golden. Transfer toasted bread to the prepared baking dish.
2. Make the custard base. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until completely smooth. The mixture should be well-combined with no streaks of egg visible.
3. Cook the apple filling. Heat butter in a large skillet over medium heat. Add diced apples, brown sugar, cinnamon, and ginger. Cook for 5-7 minutes, stirring frequently, until apples begin to soften. Sprinkle cornstarch over apples and stir to combine. Add lemon juice and cook 2 minutes more until mixture thickens slightly.
4. Assemble the bread pudding. Distribute the cooked apple mixture evenly over the toasted bread cubes. Pour the custard mixture over everything, pressing bread gently with a spoon to ensure even soaking. Let stand for 15 minutes to allow bread to absorb the liquid.
5. Prepare the crumb topping. In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs with some larger butter pieces remaining.
6. Add topping and bake. Sprinkle the crumb mixture evenly over the bread pudding. Bake for 40-45 minutes until the top is golden brown and the center is set but still slightly jiggly when gently shaken.
7. Cool and serve. Allow apple pie bread pudding to cool for 10-15 minutes before serving. The pudding will continue to set as it cools and will be easier to cut into clean portions.

Tips for Success

Choose the right bread. Day-old brioche or challah works best because these enriched breads hold their structure while absorbing the custard. If using fresh bread, toast it lightly before cutting into cubes to prevent it from becoming too soggy.

Don’t skip the apple pre-cooking. Cooking the apples before adding them to the bread pudding ensures they’re perfectly tender and prevents excess moisture from making the pudding watery. The cornstarch helps thicken any apple juices.

Test for doneness carefully. The center should be set but still have a slight jiggle when you gently shake the pan. If a knife inserted in the center comes out with just a few moist crumbs, it’s ready. Overbaking will result in a dry, rubbery texture.

Recipe Variations

Caramel Apple Version: Drizzle ½ cup warm caramel sauce over the bread before adding the custard mixture. Reserve some caramel for serving.

Bourbon Twist: Add 2 tablespoons bourbon to the custard mixture for an adult version that pairs beautifully with the apple and cinnamon flavors.

Individual Portions: Divide the mixture among 8-10 buttered ramekins and reduce baking time to 25-30 minutes for elegant individual servings.

Maple Pecan Addition: Replace 2 tablespoons of the granulated sugar with maple syrup and fold ½ cup chopped pecans into the apple mixture.

Storage Instructions

Store leftover apple pie bread pudding covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 325°F oven for 15-20 minutes, or microwave individual portions for 30-45 seconds until heated through.

For longer storage, wrap cooled portions tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Highlights

This apple pie bread pudding provides a good source of protein from eggs and dairy, while the apples contribute fiber and vitamin C. The combination of whole milk and heavy cream creates the signature rich, creamy texture that makes bread pudding so satisfying.

Serving Suggestions

Serve warm apple pie bread pudding with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar adds an elegant finishing touch. For special occasions, drizzle with warm caramel sauce or serve alongside coffee or spiced cider.

This dessert pairs beautifully with fall dinner menus and makes an impressive ending to holiday meals. The combination of familiar apple pie flavors with the comforting texture of bread pudding creates a dessert that feels both nostalgic and special enough for entertaining.