Description
This Apple Pie Bread Pudding is a comforting and delicious dessert that combines the warm flavors of cinnamon, nutmeg, and apples with a custardy bread base. Made with brioche or challah bread soaked in a spiced egg and cream mixture, it’s topped with a buttery brown sugar glaze and baked to golden perfection, evoking the taste of classic apple pie in an easy-to-make pudding form.
Ingredients
Scale
Bread Pudding Base
- 4 cups cubed day-old bread (such as brioche or challah)
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
- 1/2 cup raisins (optional)
Topping
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or cooking spray to prevent sticking.
- Mix Bread and Custard Base: Place the cubed bread in a large mixing bowl. In a separate bowl, whisk together the eggs, whole milk, and heavy cream until combined.
- Add Flavorings: To the egg mixture, whisk in the granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and well incorporated.
- Combine Bread and Custard: Pour the egg mixture over the cubed bread. Gently stir to ensure all the bread pieces are soaked. Let it rest for about 10 minutes to absorb the custard mixture fully.
- Add Apples and Raisins: Fold in the diced apples and raisins (if using) evenly into the soaked bread mixture, ensuring uniform distribution.
- Transfer to Baking Dish: Pour and gently press the soaked bread mixture into the prepared baking dish, compacting it slightly for an even bake.
- Prepare Topping: In a small bowl, combine the brown sugar and melted unsalted butter. Drizzle this mixture evenly over the top of the bread pudding for a sweet, caramelized crust.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the pudding is set in the center when gently shaken.
- Cool and Serve: Remove the bread pudding from the oven and allow it to cool for a few minutes before serving warm.
Notes
- Day-old bread works best because it soaks up the custard without becoming too mushy.
- You can substitute raisins with other dried fruits such as cranberries or omit them if preferred.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
