Name: Apple Pie Bread Pudding Comfort Food Recipe
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 10-12 servings
Ingredients: 12 thick-cut slices of brioche bread, preferably dried out overnight, cut into 1” cubes; 4 large apples of choice (~565g), peeled and diced; 4 tbsp (58g) salted butter; 2 1/2 (20g) tbsp all-purpose flour; 1 tsp (2g) apple pie spice; Large pinch of salt; 3/4 cup (180g) brown sugar; 1/2 (120ml) cup water; 1 tsp (4g) vanilla bean paste or extract; 1 cup (240ml) milk of choice; 1 cup (240ml) heavy cream; 1/4 cup (55g) granulated sugar; 1 tsp (4g) vanilla bean paste or extract; Vanilla ice cream, for serving; Optional turbinado sugar or coarse sugar of choice, for sprinkling on top

Apple Pie Bread Pudding is the ultimate comfort food, a delightful embrace of warm spices and sweet, tender apples nestled within a custardy, bread-based dream. There’s something incredibly nostalgic and satisfying about this dessert, harkening back to cozy kitchens and simpler times. People adore it for its incredible ability to transform humble stale bread into a luxurious treat, bursting with the familiar, beloved flavors of a classic apple pie. What truly sets this Apple Pie Bread Pudding apart is the magical transformation that occurs in the oven. The edges caramelize to a delightful crisp, while the interior remains luxuriously soft and spoonable, infused with the comforting aroma of cinnamon and nutmeg. It’s a dessert that’s both incredibly easy to make and guaranteed to impress, a true crowd-pleaser that leaves everyone asking for the recipe.

Ingredients:

12 thick-cut slices of brioche bread, preferably dried out overnight, cut into 1” cubes
Vanilla ice cream, for serving
Optional turbinado sugar or coarse sugar of choice, for sprinkling on top
4 large apples of choice (~565g; I used Granny Smith), peeled and diced
4 tbsp (58g) salted butter
2 1/2 (20g) tbsp all-purpose flour
1 tsp (2g) apple pie spice
Large pinch of salt
3/4 cup (180g) brown sugar
1/2 (120ml) cup water
1 tsp (4g) vanilla bean paste or extract
1 cup (240ml) milk of choice
1 cup (240ml) heavy cream
1/4 cup (55g) granulated sugar
1 tsp (4g) vanilla bean paste or extract

Preparing the Apples

First, we need to get our apples ready for their starring role in this delicious Apple Pie Bread Pudding. You’ll want to peel your apples and then dice them into bite-sized pieces. I find that using a Granny Smith apple gives a wonderful tartness that balances out the sweetness beautifully, but feel free to use your favorite variety. The key is to have them diced relatively evenly so they cook through at a similar rate.

In a large skillet, melt the 4 tablespoons of salted butter over medium heat. Once the butter is shimmering and fragrant, add your diced apples to the skillet. We want to sauté these for about 5-7 minutes, stirring occasionally, until they begin to soften slightly. Don’t cook them until they’re mushy; we want them to hold their shape when baked. This initial sautéing will also help to release some of their natural juices and develop a deeper apple flavor.

Now, sprinkle the 2 1/2 tablespoons of all-purpose flour over the softening apples in the skillet. Stir well to coat the apple pieces and cook for another minute. This step is crucial for thickening our apple filling later on. Following the flour, add the 1 teaspoon of apple pie spice and a large pinch of salt. Stir everything together to ensure the spices are evenly distributed and to toast them slightly, which really amplifies their aroma and flavor. Finally, pour in the 1/2 cup of water and the 3/4 cup of brown sugar. Stir until the sugar dissolves and the mixture begins to thicken into a lovely, syrupy consistency. Let this simmer for about 3-5 minutes, stirring more frequently as it thickens. Remove the skillet from the heat and stir in 1 teaspoon of vanilla bean paste or extract. Set this delicious apple mixture aside to cool slightly while we prepare the bread pudding base.

Making the Custard Base

For the custard, we’re aiming for a rich and creamy foundation that will soak into every piece of brioche. In a medium bowl, whisk together the 1 cup of milk (I like to use whole milk for extra richness, but any milk of your choice works), 1 cup of heavy cream, and 1/4 cup of granulated sugar. Whisk until the sugar is completely dissolved. Then, add the remaining 1 teaspoon of vanilla bean paste or extract and give it another good whisk to incorporate that wonderful vanilla fragrance throughout the custard.

Assembling the Apple Pie Bread Pudding

Now it’s time to bring all our components together for the ultimate Apple Pie Bread Pudding. Take your 12 cubes of brioche bread. If your brioche isn’t dried out, I highly recommend toasting it lightly in a low oven (around 250°F or 120°C) for about 15-20 minutes until it feels a little firm and less soft. This is crucial because soggy bread will result in a mushy bread pudding, and we want delightful, distinct pieces of bread that soak up the custard beautifully.

In a large mixing bowl, place the brioche bread cubes. Pour about half of the prepared apple mixture over the bread cubes and gently toss to coat. We don’t want to mash the apples, just distribute them evenly amongst the bread. Now, pour about half of the creamy custard mixture over the apples and bread. Again, gently toss to ensure everything is lightly coated. This pre-coating step helps to get the custard started on its soaking journey before we layer everything into the baking dish.

Generously grease a 9×13 inch baking dish with butter or cooking spray. Spoon half of the bread and apple mixture into the prepared baking dish, spreading it out evenly. Top this layer with the remaining apple mixture, ensuring a good distribution of apples throughout. Finally, pour the remaining custard mixture evenly over the entire dish. Gently press down on the bread cubes with the back of a spoon or your hands to help them submerge into the custard and ensure they absorb the liquid. This is where the magic happens – the bread will soften and transform into a tender, luscious pudding during baking.

Baking the Apple Pie Bread Pudding

For the final touch, if you desire a lovely crisp topping, sprinkle the optional turbinado sugar or coarse sugar of your choice evenly over the top of the bread pudding. This will create a delightful crunchy contrast to the soft, tender interior. Cover the baking dish tightly with aluminum foil. We cover it initially to allow the bread to steam and absorb the custard without the top browning too quickly.

Preheat your oven to 350°F (175°C). Place the covered baking dish on a baking sheet (this is a good safety measure in case of any spills during baking). Bake for 30 minutes with the foil on. After 30 minutes, carefully remove the aluminum foil. Continue baking for another 25-35 minutes, or until the top is golden brown and a knife inserted into the center comes out clean, indicating the custard has set. The edges should be bubbly and slightly caramelized. The aroma filling your kitchen will be absolutely divine, a true testament to the comforting goodness of Apple Pie Bread Pudding.

Serving Your Masterpiece

Allow the Apple Pie Bread Pudding to cool for at least 10-15 minutes before serving. This resting period is important as it allows the custard to fully set and makes it easier to portion. Serve warm, generously topped with a scoop of cold vanilla ice cream. The contrast of warm, spiced bread pudding with melting ice cream is simply heavenly. Enjoy every comforting spoonful!

Conclusion:

You’ve now got the perfect blueprint to create a truly comforting and delicious Apple Pie Bread Pudding. This recipe transforms simple ingredients into a dessert that’s both rustic and elegant, perfect for any occasion. Whether you’re a seasoned baker or just starting out, this delightful treat is sure to impress with its warm, spiced apple flavors and custardy, bread-like texture.

For serving, a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce takes this Apple Pie Bread Pudding to the next level. It’s also wonderful on its own, especially when served warm right out of the oven. Don’t be afraid to get creative with variations! Consider adding a handful of chopped walnuts or pecans for an extra crunch, or a sprinkle of cinnamon sugar on top before baking for a beautiful, caramelized crust. You can even swap out the apples for pears or add a touch of bourbon to the custard mixture for a grown-up twist. I encourage you to try this recipe and make it your own – happy baking!

Frequently Asked Questions:

Can I make this Apple Pie Bread Pudding ahead of time?

Yes! You can assemble the bread pudding up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before placing it in the preheated oven. You may need to add a few extra minutes to the baking time.

What type of bread is best for Apple Pie Bread Pudding?

Stale or day-old bread works best as it absorbs the custard mixture more effectively without becoming mushy. Brioche, challah, or even a good quality white bread are excellent choices. Avoid very soft, fresh breads.

How do I know when the Apple Pie Bread Pudding is done?

The bread pudding is ready when the center is set and a knife inserted near the center comes out clean. The top should be golden brown and slightly puffed. If the top is browning too quickly before the inside is set, you can loosely tent it with foil.