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Apple Pie Bread Pudding pinterest

Apple Pie Bread Pudding

A comforting twist on classic desserts that transforms day-old bread into a delicious treat with the nostalgic flavors of traditional apple pie and the comforting texture of bread pudding.
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Course: Dessert
Cuisine: American
Keyword: Apple Pie, Bread Pudding, Comfort Food, Baked Dessert, Apple Dessert
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 385kcal

Equipment

  • 9x13 inch Baking Dish
  • Mixing bowls
  • Whisk

Ingredients

  • 6 cups day-old bread cubed (French bread or challah work beautifully)
  • 3 medium Granny Smith apples peeled and diced
  • 1 cup brown sugar packed
  • 4 large eggs
  • 2 cups whole milk or 2% for a lighter version
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup butter melted
  • 1/2 cup raisins optional
  • 1/2 cup chopped walnuts or pecans optional

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  • In a large bowl, whisk together the eggs, milk, cream, 3/4 cup of brown sugar, vanilla extract, melted butter, and half of your spices (cinnamon, nutmeg, and cloves) for about 60 seconds until well combined.
  • Toss your diced apples with the remaining 1/4 cup brown sugar and spices in a medium bowl until evenly coated.
  • Layer half the bread cubes in your prepared baking dish, followed by half the apple mixture and optional raisins or nuts. Repeat with remaining bread and apples.
  • Pour the custard mixture evenly over the top, gently pressing the bread down to ensure all pieces are soaked.
  • Allow the bread pudding to rest for 15 minutes before baking to give the bread time to fully absorb the custard.
  • Bake for 45-50 minutes, or until the center is set but still slightly jiggly and the top forms a golden-brown crust (internal temperature should reach 165°F).
  • Allow to cool for 15 minutes before serving to let the pudding set properly.

Notes

Don't have Granny Smith apples? Honeycrisp or Braeburn varieties offer a delightful alternative with slightly less tartness. Plant-based bakers can substitute almond milk and coconut cream for the dairy components, while vegan egg replacers work surprisingly well in this forgiving recipe.
For a healthier version, consider replacing half the bread with whole grain varieties, using coconut sugar instead of brown sugar, or reducing the heavy cream and replacing with almond milk.
This pudding can be prepared ahead of time and refrigerated unbaked for up to 24 hours before baking. Just add 10-15 minutes to the baking time when cooking from cold.

Nutrition

Calories: 385kcal | Carbohydrates: 48g | Protein: 8g | Fat: 19g | Sodium: 275mg | Fiber: 3g | Sugar: 32g
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