Apple Pie Bread Pudding
If you love the flavors of apple pie and the rich texture of bread pudding, why not bring them together in one irresistible dish? This Apple Pie Bread Pudding is warm, comforting, and packed with cozy cinnamon-spiced apples, caramel, and a rich custard-soaked bread base. It’s the perfect breakfast recipe for holiday mornings, weekend brunches, or any time you crave a sweet, satisfying treat!
Ingredients
For the Bread Pudding:
- 8 cups day-old bread cubed (French bread or brioche work best)
- 4 cups apples peeled and chopped (Granny Smith or Honeycrisp)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- 1/4 cup melted butter
For the Topping:
- 1/4 cup caramel sauce for drizzling
- Optional: Whipped cream or vanilla ice cream for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Prep the Bread and Apples: In a large bowl, combine the cubed bread and chopped apples. Toss them together so the apples are evenly distributed throughout the bread.
- Make the Custard: In another bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla extract until smooth and well combined.
- Soak the Bread: Pour the custard mixture over the bread and apples. Stir gently to ensure all bread cubes are coated. Let sit for 15 minutes to allow the bread to absorb the custard.
- Assemble and Bake: Transfer the soaked bread mixture into the prepared baking dish. Drizzle the melted butter evenly over the top. Cover with foil and bake for 35 minutes. Remove the foil and bake for another 15-20 minutes, until golden brown and set.
- Cool and Serve: Let the bread pudding cool for 10 minutes before serving. Drizzle with caramel sauce and serve warm with whipped cream or vanilla ice cream if desired.
Notes
- Use day-old bread – Stale bread absorbs the custard better without getting too soggy.
- Choose the right apples – Granny Smith apples add tartness, while Honeycrisp or Fuji apples bring a natural sweetness.
- Don’t skip the soaking time – Letting the bread sit in the custard ensures a moist, rich texture.