Warm, rich, and perfectly spiced, this apple pie bread pudding captures all the beloved flavors of fall in one delightfully cozy dish.
After baking until golden and puffed, you’re left with a heavenly dish that’s impossibly soft and creamy in the center.
Scoop it up while it’s still warm, and top it with a dollop of vanilla ice cream or a drizzle of caramel sauce. It’s pure bliss.
Why You’ll Love This Apple Pie Bread Pudding
Comfort Food Classic: Bread pudding is an old-fashioned dessert that never goes out of style. Add some spiced apples, and it’s a fun twist everyone will love.
Easy Preparation: Although this dessert needs a few hours in the fridge, the method is incredibly straightforward. Better yet, it calls for pantry staple ingredients, so anyone can whip it up.
Textural Delight: With a crispy top layer, soft and creamy interior, and tender apple chunks, this dessert offers an irresistible contrast of textures in every bite.
Ingredients
- Day-Old French Bread or Brioche: Stale, sturdy bread soaks up the custard without turning to mush. Fresh won’t work in this recipe.
- Granny Smith Apples: Tart, crisp green apples that hold their shape and balance the sweetness.
- Unsalted Butter: Creamy, rich base for sautéing the spiced apples.
- Granulated Sugar and Brown Sugar: White sugar for sweetness in the custard, brown sugar for caramel notes and moisture in the apple mix.
- Ground Cinnamon and Ground Nutmeg: Warming spices that make the apples taste like pie filling.
- Salt: Just a pinch to enhance all the other flavors.
- Large Eggs: Protein-rich binders that set the bread pudding as it bakes.
- Whole Milk and Heavy Cream: Add flavor and moisture to the custard. Full-fat is best.
- Vanilla Extract: Rounds out the flavors with a floral vanilla note.
- Chopped Walnuts or Pecans (optional): For crunch and toasty flavor, if desired.
How to Make Apple Pie Bread Pudding
I made my own spiced apple filling for that homemade vibe, but you can use canned apple pie filling if you prefer.
Just don’t forget to start this dish early. The bread needs to be stale, and the custard needs hours to soak.
1. PREP: Cut the bread into cubes and let it dry for 12-24 hours, uncovered on a tray.
2. COOK: Melt the butter, add the apples, sugar, and spices. Cook until tender, then set aside to cool.
3. WHISK: Blend the eggs, sugar, milk, cream, and vanilla in a bowl to create the custard.
4. SOAK: Mix the bread, apples, and custard until well combined. Transfer to a 9×13-inch baking pan, press the bread under the liquid, cover, and let rest for at least 1-2 hours or overnight.
5. BAKE: Top with nuts, if using, and bake for 40-45 min until set and golden.
6. SERVE: Cool for about 15 minutes, then serve warm with ice cream or caramel sauce.
Tips For the Best Apple Pie Bread Pudding
I can’t get enough of this comforting dessert! It’s like apple pie and bread pudding had a delicious baby.
Check out these tips if you’re new to bread pudding.
- Choose the right bread. Choose something mild and sturdy so the taste doesn’t overpower the fillings. And, as mentioned, stale bread is vital here. If you use fresh, it’ll turn to mush.
- Apple Varieties. Aside from Granny Smith, Honeycrisp or Braeburn apples work well for their balance of sweet and tart flavors.
- Custard consistency. Whisk the eggs, milk, cream, sugar, and vanilla thoroughly to ensure a smooth and even custard that will cook uniformly.
- Soak overnight. Let the bread soak in the custard mixture for at least 1-2 hours to fully absorb the liquid. But really, overnight is best.
- Creative variations. Experiment with different spices like cardamom or allspice, or incorporate dried fruits like raisins or cranberries for a unique twist on the classic recipe.
How to Store
Apple pie bread pudding is perfect for chilly evenings or Sunday brunches with loved ones. And your kitchen will smell amazing while it cooks!
Need to store leftovers? Here’s how:
To Store: Refrigerate the apple pie bread pudding in an airtight container for up to 4 days.
To Freeze: Wrap the cooled bread pudding tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag or container. It will keep for 2-3 months frozen.
To Reheat: Reheat individual portions in the microwave for 30-60 seconds until warmed through. Alternatively, reheat the entire dish in a 300°F oven for 15-20 minutes, covered with foil.
More Bread Pudding Recipes You’ll Love
Croissant Bread Pudding
Paula Deen Bread Pudding
Banana Bread Pudding
‘Ohana Bread Pudding
Apple Pie Bread Pudding
10
servings15
45
minutes539
kcalWarm, creamy, and perfectly spiced, this apple pie bread pudding captures all the beloved flavors of fall in one delightfully cozy dish.
Ingredients
1 (14 ounce) loaf day-old French bread or brioche, cut into 1-inch cubes (about 10 cups)
1/4 cup unsalted butter
3 Granny Smith apples, peeled, cored, and diced
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 large eggs
1/2 cup granulated sugar
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 tsp vanilla extract
1/2 cup chopped walnuts or pecans, optional
Vanilla ice cream or caramel sauce for serving
Instructions
- The day before, cut the bread into 1-inch cubes and spread evenly on a baking tray. Leave to dry, uncovered, for about 24 hours.
- In a large skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring often, until the apples are tender, about 8 minutes. Set aside to cool slightly.
- In a large bowl, whisk the eggs and granulated sugar until smooth. Add the milk, cream, and vanilla and whisk until well blended.
- Add the stale bread and apple mixture to the custard and mix until everything is well coated. Transfer to a greased 9×13-inch baking dish. Press the bread into the custard, cover, and chill for at least 1-2 hours (overnight is best).
- Preheat the oven to 350°F (175°C) and remove the baking dish from the fridge to warm to room temperature. Sprinkle chopped nuts on top if using.
- Bake for 40-45 minutes, until puffed, set in the center, and golden brown on top.
- Let cool for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. Enjoy!
Notes
- If the bread is already stale and dry, skip step 1.
- Let the bread soak in the custard mixture for at least 1-2 hours to fully absorb the liquid. But really, overnight is best.
when did you put the apple mixture on the bread?
Hi, Dawn!
Step 4: “Add the stale bread and apple mixture to the custard and mix until everything is well coated. Transfer to a greased 9×13-inch baking dish. Press the bread into the custard, cover, and chill for at least 1-2 hours (overnight is best).”
You’ll add them both into the custard mixture you made in step 3. Does that help? Or did I misunderstand your question?
I have not tried this yet but plan on putting it together tonight and bake tomorrow sounds really good. I don’t have Granny Smith apples but apples from a neighbors tree I’ll need to taste and may need to adjust the sugar a bit
When my grandmother makes this, she typically uses the apples from my uncle’s tree. That tree has been there for longer than I’ve been alive, and no one — not even my uncle — knows what kind of apples they are. Haha.
But they are the most delicious apples I’ve ever tasted — even better than Granny Smiths, and I LOVE Granny Smiths.
I hope the recipe works out well for you! 🙂
I made this yesterday for a friend and she and her family enjoyed it. I did make a vanilla butter sauce for her to pour over individual servings. The recipe is perfect. Thank you.
Mmmm… just reading the phrase “vanilla butter sauce” is making me hungry.
So glad you enjoyed the recipe! <3
This was incredible!!! I used brioche bread and Granny Smith apples. Also, made a caramel sauce to drizzle on top. This recipe is my new favorite!!