Apple Pie Bread Pudding
Why You’ll Love This Recipe
Nothing screams comfort food quite like Apple Pie Bread Pudding. Imagine taking all the delightful flavors of a classic apple pie and turning it into a warm, gooey dessert that’s perfect for any occasion. Seriously, it’s like apple pie and bread pudding had a delicious love child. 😍
This dessert offers:
- A fusion of textures – soft bread mingling with tender apples.
- The sweet, warming spices that take your taste buds on a ride.
- The chance to toast stale bread – waste not, want not, right?
Whether it’s a chilly evening or a family gathering, this dish is always a crowd-pleaser. And the best part? It’s super simple to make!
How to Make Apple Pie Bread Pudding
Ready to dive into this heavenly dish? Here’s a simple breakdown of the steps you’ll need to follow. Trust me; you won’t regret it.
- Preheat the oven to 350°F. Get that baking energy flowing!
- Grease your pan and line it – skip this, and you risk a sticky situation.
- Cook some apples with butter and spices – oh sweet, aromatic goodness!
- Combine all the custard ingredients for a rich mixture that dreams are made of.
- Layer the bread and apple filling like a pro, drown them in custard, and don’t forget that sprinkle of sugar on top if you’re feeling fancy.
That’s it! You’re about to be the hero of dessert time! 🍏
Ingredients
- 12 thick-cut slices of brioche bread (or 12 brioche rolls, dried overnight)
- Optional: turbinado sugar for topping
- 1 3/4 lb apples of choice (~5 apples; I used a mix of Gala and Granny Smith), peeled and diced
- 4 tbsp salted butter
- 2 1/2 tbsp all-purpose flour
- 1 tsp apple pie spice
- 3/4 cup brown sugar
- 1/2 cup water
- 1 cup milk of choice
- 1 cup heavy cream
- 1 1/2 tbsp salted butter
- 1/4 cup + 3 tbsp granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Optional: 1/2 tsp apple pie spice
- 4 eggs, at room temp
Directions
- Preheat the oven to 350°F. Grease a 9” round (or 8” or 9” square) baking pan and line it with parchment paper—yes, we’re being fancy here!
- In a medium saucepan over medium heat, melt the butter. Add flour and apple pie spice, stirring it till smooth.
- Pour in the brown sugar and give it a good stir.
- Toss in those diced apples and water, cover, and cook until the apples soften (about 10-15 minutes).
- Drain the juice and save it for later—gotta keep those flavors intact.
- In another saucepan (you’re about to feel like a chef), combine the custard ingredients (minus the eggs), warming them over medium-low heat until smooth. Then remove from heat and add the eggs one at a time, whisking like your life depends on it.
- Cut your brioche into 1” cubes. It’s time to assemble!
- Layer as follows: 1/3 bread cubes, 1/3 apple filling, press down, repeat twice, and finish with the last layer of apple filling.
- Pour the custard all over, ensuring every piece is soaked. Press down to minimize dry bits and top with turbinado sugar if you fancy.
- Bake for 35-40 minutes until the top is golden and just a bit wobbly. Let cool for 10 minutes before indulging.
- Serve warm, ideally with a scoop of vanilla ice cream and that saved apple sauce. Yum!
How to Serve Apple Pie Bread Pudding
This treat shines when served warm, topped with vanilla ice cream or whipped cream. Want to get extra fancy? Drizzle caramel sauce or even a sprinkle of cinnamon for that extra oomph. It’s like your taste buds are throwing a party! 🎉
How to Store Apple Pie Bread Pudding
Store any leftovers (if there are any!) in an airtight container in the fridge. You can keep it for up to 3-4 days. Simply reheat in the oven or microwave before serving. It’s almost as good as fresh-baked, trust me.
Tips to Make Apple Pie Bread Pudding
- Dried bread is key!: Use stale or dried brioche for the best texture.
- Flavor variations: Feel free to mix in other spices or nuts to suit your taste.
- Don’t skip the apples: They add that divine flavor and moisture that makes this dish pop.
Variations
Feeling adventurous? Try adding chocolate chips for a decadent twist or mix in some dried cranberries for a fun tang. You could even use different bread types, like challah or sourdough, for new flavor profiles. The possibilities are endless!
FAQs
Can I use other types of bread?
Absolutely! While brioche is a favorite, sourdough, challah, or even white bread works well. Just make sure it’s a bit stale. Fresh bread is a no-go!
Can I prepare this ahead of time?
You bet! Assemble the dish up to a day in advance, cover it tightly, and pop it in the fridge. Bake it just before you’re ready to serve!
What can I do with leftovers?
If you somehow have leftovers, it makes for a great breakfast. Warm it up and perhaps pair it with a side of bacon—no one ever said dessert couldn’t be breakfast, right? 😉
Now go ahead and whip up this delicious Apple Pie Bread Pudding. Your friends and family will think you’re a culinary genius!
Apple Pie Bread Pudding
Ingredients
Method
- Preheat the oven to 350°F.
- Grease a 9” round (or 8” or 9” square) baking pan and line it with parchment paper.
- In a medium saucepan over medium heat, melt 4 tbsp of salted butter.
- Add 2 1/2 tbsp of all-purpose flour and 1 tsp of apple pie spice, stirring until smooth.
- Pour in 3/4 cup of brown sugar and stir until combined.
- Add the diced apples and 1/2 cup of water, cover, and cook until the apples soften (about 10-15 minutes).
- Drain the juice and save it for later.
- In another saucepan, combine milk, heavy cream, 1/4 cup + 3 tbsp granulated sugar, pinch of salt, 1 tsp vanilla extract, and 1 tsp cinnamon. Warm them over medium-low heat until smooth.
- Remove from heat and add the eggs one at a time, whisking continuously.
- Cut the brioche into 1” cubes.
- Layer as follows: 1/3 bread cubes, 1/3 apple filling, and repeat twice. Finish with the last layer of apple filling.
- Pour the custard over, ensuring every piece is soaked. Press down to minimize dry bits and top with turbinado sugar.
- Bake for 35-40 minutes until the top is golden and slightly wobbly.
- Let cool for 10 minutes before serving.
