Growing up in New England, apple picking was a cherished autumn tradition in our family. We’d come home with bushels of fresh apples, and while apple pie was always on the menu, my grandmother would save the slightly bruised apples for her legendary bread pudding. She’d combine classic apple pie flavors with buttery bread cubes, creating what we lovingly called “apple pie bread pudding.” Today, I’m sharing my modern take on her comforting recipe, perfect for using up both day-old bread and those less-than-perfect apples.
Why You’ll Love This Recipe
This apple pie bread pudding combines the best of two beloved desserts – the warm, spiced flavors of apple pie and the rich, custardy comfort of bread pudding. It’s incredibly forgiving and perfect for both novice and experienced bakers. The recipe transforms simple ingredients into a showstopping dessert that’s equally suitable for a cozy family dinner or an elegant dinner party.
Best of all, it’s a wonderful way to reduce food waste by using up day-old bread and less-than-perfect apples. The result is a dessert that fills your kitchen with the irresistible aroma of baking apples and warm cinnamon – pure autumn comfort in a baking dish.
Ingredients & Equipment
For the Bread Pudding:
- 8 cups day-old bread cubes (brioche, challah, or French bread)
- 3 medium apples, peeled and diced
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Apple Pie Topping:
- 2 apples, thinly sliced
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
Equipment Needed:
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Sharp knife
- Peeler
- Medium saucepan (for topping)
Step-by-Step Instructions
- Prep the Bread
- Cut bread into 1-inch cubes and spread on a baking sheet
- Let sit out for 2 hours or overnight to dry slightly
- If short on time, toast bread cubes in a 250°F oven for 15 minutes
- Prepare the Base
- Butter your 9×13 inch baking dish
- Layer dried bread cubes and diced apples in the dish
- In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt
- Pour mixture evenly over bread and apples
- Press down gently to ensure bread is coated
- Let sit for 30 minutes to absorb
- Make the Topping
- While the pudding soaks, melt butter in a medium saucepan
- Add sliced apples, brown sugar, cinnamon, and salt
- Cook over medium heat for 5-7 minutes until apples are slightly softened
- Arrange cooked apple slices over the soaked bread mixture
- Bake
- Preheat oven to 350°F
- Cover dish with foil and bake for 30 minutes
- Remove foil and bake additional 15-20 minutes until golden brown
- Center should be set but still slightly jiggly
Tips & Variations
Expert Tips:
- Use stale bread for the best texture – fresh bread can become too mushy
- Don’t skip the soaking time – it ensures even custard distribution
- Test doneness by inserting a knife 1 inch from the edge; it should come out clean
Common Substitutions:
- Bread: Any sturdy bread works – try sourdough, whole wheat, or gluten-free bread
- Milk: Replace whole milk with non-dairy alternatives like almond or oat milk
- Apples: Swap in pears or a mix of fall fruits
- Heavy cream: Half-and-half can work in a pinch
Troubleshooting Guide:
- Too dry? Reduce baking time or add more liquid mixture
- Too wet? Extend baking time and ensure bread was properly dried
- Apples too firm? Pre-cook them slightly before adding to the pudding
- Uneven custard? Make sure to press bread down well during the soaking stage
Storage
This apple pie bread pudding keeps well and can even improve in flavor overnight. Here’s how to store it:
- Room Temperature: Cover and enjoy within 2 hours of baking
- Refrigerator: Store covered for up to 4 days
- Freezer: Wrap well and freeze for up to 2 months
- Reheating: Warm individual portions in the microwave for 30-60 seconds, or reheat the whole dish, covered, in a 325°F oven until heated through
FAQs
Q: Can I make this ahead of time?
A: Yes! Assemble up to 24 hours in advance, cover, and refrigerate. Let sit at room temperature for 30 minutes before baking.
Q: What are the best apples to use?
A: Firm, tart-sweet apples like Honeycrisp, Braeburn, or Granny Smith work best as they hold their shape while baking.
Q: Can I make this dairy-free?
A: Yes, substitute the milk and cream with your favorite non-dairy alternatives and use plant-based butter. The texture might be slightly different but still delicious.
Q: Why is my bread pudding soggy?
A: This could be due to using fresh bread instead of stale, or not allowing enough soaking time for even distribution. Make sure to use day-old bread and follow the recommended soaking time.
This cozy apple pie bread pudding recipe combines two classic desserts into one irresistible treat. Whether you’re looking for a way to use up leftover bread or craving a comforting fall dessert, this recipe delivers warmth, flavor, and that perfect combination of crispy top and custardy center. Share it with family and friends, and watch it become your new favorite autumn tradition.