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Apple Pie Bread Pudding

This warm, gooey dessert combines the delightful flavors of apple pie and bread pudding, making it a perfect comfort food for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Comfort Food, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pudding
  • 12 slices thick-cut slices of brioche bread or 12 brioche rolls, dried overnight
  • 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 optional: add a pinch more for extra flavor
  • 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
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 4 large eggs, at room temp
  • Optional: turbinado sugar for topping

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Grease a 9” round (or 8” or 9” square) baking pan and line it with parchment paper.
  3. In a medium saucepan over medium heat, melt 4 tbsp of salted butter.
  4. Add 2 1/2 tbsp of all-purpose flour and 1 tsp of apple pie spice, stirring until smooth.
  5. Pour in 3/4 cup of brown sugar and stir until combined.
  6. Add the diced apples and 1/2 cup of water, cover, and cook until the apples soften (about 10-15 minutes).
  7. Drain the juice and save it for later.
Assembly
  1. 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.
  2. Remove from heat and add the eggs one at a time, whisking continuously.
  3. Cut the brioche into 1” cubes.
  4. Layer as follows: 1/3 bread cubes, 1/3 apple filling, and repeat twice. Finish with the last layer of apple filling.
  5. Pour the custard over, ensuring every piece is soaked. Press down to minimize dry bits and top with turbinado sugar.
Baking
  1. Bake for 35-40 minutes until the top is golden and slightly wobbly.
  2. Let cool for 10 minutes before serving.

Notes

Serve warm, ideally with a scoop of vanilla ice cream or whipped cream. Drizzle with caramel sauce or a sprinkle of cinnamon for extra flavor. Store leftovers in an airtight container in the fridge for up to 3-4 days.