Apple Pie Bread Pudding – Warm, Cozy & Perfect with Ice Cream

Apple Pie Bread Pudding is a warm, spiced, custard-soaked dessert that combines the best of two classics: the flavor of apple pie and the rich, comforting texture of traditional bread pudding. Imagine soft, buttery bread baked with cinnamon-sugar apples, bathed in a creamy custard, and finished with a drizzle of caramel or a scoop of vanilla ice cream — this is fall comfort in a baking dish.

Perfect for chilly evenings, brunch gatherings, or as a unique twist on Thanksgiving dessert, this dish is easy to prep ahead and even easier to love. It’s cozy, economical, and crowd-pleasing — a great way to use day-old bread and transform it into something truly magical.

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Ingredients Overview

This recipe has three core parts: the bread base, spiced apple pie filling, and custard mixture.

For the Bread Base:

• Day-Old Brioche or Challah: Rich, eggy bread is ideal for absorbing custard while staying soft inside. French bread also works.

• Butter: Helps coat the bread and adds richness.

For the Apple Pie Filling:

• Apples: Choose a firm, tart variety like Granny Smith or Honeycrisp. Peeled and diced or thinly sliced.

• Brown Sugar: Brings out the apples’ natural sweetness and gives a caramelized flavor.

• Ground Cinnamon: Essential for that signature apple pie flavor.

• Nutmeg, Clove, or Allspice (optional): For deeper warmth and spice.

• Butter: Helps sauté and soften the apples.

For the Custard Mixture:

• Eggs: Provide structure and richness.

• Whole Milk + Heavy Cream: Create a soft, creamy texture.

• Granulated Sugar: Adds just enough sweetness.

• Vanilla Extract: Rounds out the flavor.

• Cinnamon & Nutmeg: Continue the apple pie theme in the custard.

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Step-by-Step Instructions

Step 1: Prep the Bread

1. Cut 6–7 cups of day-old brioche or challah into 1-inch cubes.

2. Optionally, toast the cubes in a 300°F oven for 10 minutes to dry them out slightly. Set aside.

Step 2: Make the Apple Filling

1. In a skillet over medium heat, melt 2 tbsp butter.

2. Add:

   • 3–4 peeled, diced apples

   • ½ cup brown sugar

   • 1½ tsp cinnamon

   • A pinch of nutmeg and/or cloves

3. Sauté 5–7 minutes, until apples are just tender but not mushy.

4. Set aside to cool slightly.

Step 3: Make the Custard

1. In a large mixing bowl, whisk together:

   • 4 large eggs

   • 1¾ cups whole milk

   • ¾ cup heavy cream

   • ½ cup granulated sugar

   • 1 tbsp vanilla extract

   • 1 tsp cinnamon

   • ¼ tsp nutmeg

2. Whisk until fully combined.

Step 4: Assemble the Bread Pudding

1. In a greased 9×13-inch baking dish, layer:

   • Half of the bread cubes

   • Half of the apple filling

   • Repeat with remaining bread and apples

2. Pour custard evenly over the mixture. Press bread gently to absorb.

3. Cover and refrigerate for 30 minutes to 2 hours, or overnight for best results.

Step 5: Bake

1. Preheat oven to 350°F (175°C).

2. Bake uncovered for 45–55 minutes, or until the top is golden and the center is set but slightly wobbly.

3. Let rest for 10–15 minutes before serving.

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Optional Toppings

• Caramel Sauce: Drizzle over each slice.

• Vanilla Ice Cream: Melts beautifully into the warm pudding.

• Whipped Cream: Lightens the richness.

• Chopped Toasted Pecans: Adds crunch and nuttiness.

• Powdered Sugar: A light dusting for presentation.

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Tips, Variations & Substitutions

• Use Leftover Apple Pie: Chop up and mix into the custard in place of fresh apples for a shortcut.

• Add Raisins or Cranberries: For extra texture and sweetness.

• Use Cinnamon Raisin Bread: For a built-in flavor twist.

• Gluten-Free: Substitute with gluten-free bread.

• Vegan Version: Use almond or oat milk, coconut cream, and egg replacer or aquafaba.

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Serving Ideas & Occasions

Apple Pie Bread Pudding is ideal for:

• Holiday Brunches: A cozy addition to fall and winter breakfast tables.

• Thanksgiving Dessert: A unique twist on classic apple pie.

• Weeknight Treats: Use up bread and apples for a comforting finish to any dinner.

• Potlucks and Parties: Easy to transport and serve in squares.

Serve warm, slightly chilled, or even room temperature. It gets better with time as the flavors meld.

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Nutritional & Health Notes

This is a rich, comfort-food dessert, but includes:

• Fruit: Apples bring fiber, vitamin C, and natural sweetness.

• Eggs and Milk: Provide protein and healthy fats.

• Customizable Sweetness: Reduce sugar in both the apples and custard if desired.

To lighten, use low-fat milk, reduce butter, or cut portion sizes. The flavor and satisfaction are still big, even with tweaks.

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FAQs

Q1: Can I make this ahead of time?

Yes! Assemble it and refrigerate overnight. Bake the next day for fresh, effortless serving.

Q2: What bread works best?

Brioche, challah, or French bread are best. Avoid soft sandwich bread, which can turn mushy.

Q3: Can I freeze bread pudding?

Absolutely. Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight and warm in the oven.

Q4: Can I make this without eggs?

Yes. Use 1 tbsp cornstarch per egg or a plant-based egg substitute. Texture will be slightly different but still delicious.

Q5: How do I know when it’s done baking?

The center should be set with a slight wobble. A knife inserted near the center should come out mostly clean.

Q6: What apples are best?

Granny Smith for tartness, Honeycrisp or Fuji for sweetness. A mix gives the best flavor and texture.

Q7: Can I add a streusel topping?

Yes! Combine ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold butter, and a pinch of cinnamon. Sprinkle on top before baking for added crunch.

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