Apple Pie Bread Pudding: Easy Comfort Dessert Recipe Tonight

When this Apple Pie Bread Pudding slides from the oven its golden crust gives a gentle crackle and the kitchen fills with the honeyed scent of caramelized apple and warm spice. The surface blushes with cinnamon and brown sugar, and when you break into it the center reveals a tender, custardy quilt of bread soaked with apple-spiced cream. Each forkful yields the comforting contrast of sticky, syrupy apple pockets against soft, melt-in-the-mouth bread — familiar like a favorite sweater, but indulgent like a Sunday morning.

There is a quiet ritual to making this pudding: slicing apples until your wrists remember the motion, stirring warm butter and sugar until the aroma turns rich and nutty, and pouring silk-colored custard over cubes of bread as it breathes and sinks. This is not just dessert; it is a small act of hospitality that makes a house feel like home.

Why You’ll Love This Apple Pie Bread Pudding:

This recipe marries the best parts of apple pie — tart, caramelized fruit and warming spices — with the luxurious texture of bread pudding. The top browns into a slightly crisp, caramelized crust while the interior remains creamy and custard-like, studded with apple ribbons that burst with flavor. It is versatile: served warm with a drizzle of caramel or a scoop of vanilla ice cream for a decadent finish, or enjoyed at room temperature with coffee for a cozy afternoon treat.

The balance of textures is one of the pudding’s true charms. Sturdy cubes of day-old bread absorb custard yet retain a delicate bite, while sautéed apples add pockets of juicy brightness and chew. The spices — cinnamon and nutmeg — anchor the dish with familiar warmth without overpowering the fruit. Make it for a dinner party plated with a flourish, or for a quiet family night where comfort matters more than ceremony.

Ingredients for This Apple Pie Bread Pudding:

Step-by-Step Instructions for Apple Pie Bread Pudding:

1. Preheat and prepare. Preheat your oven to 350°F (175°C). Butter a 9x13-inch baking dish and set it aside so the butter softens and creates a glossy foundation for the pudding.
2. Cube the bread. Tear or cut day-old brioche or challah into roughly 1-inch cubes and place them in a large mixing bowl. The slightly stale texture helps the bread absorb custard without collapsing.
3. Sauté the apples. In a skillet over medium heat, melt the butter until it foams. Add sliced apples, brown sugar, 1 teaspoon of cinnamon, and lemon juice. Cook, stirring occasionally, until the apples are tender and begin to release their juices, about 6–8 minutes.
4. Thicken the apple sauce. Stir together the cornstarch and water to form a slurry, then add to the apples and cook for another minute until the mixture is glossy and slightly thickened. Remove from heat and let cool for a few minutes so it won’t melt the custard when assembled.
5. Whisk the custard. In a large bowl, whisk together eggs, granulated sugar, milk, heavy cream, vanilla, nutmeg, remaining cinnamon, and a pinch of salt until smooth and aromatic. The custard should smell sweet, spiced, and inviting.
6. Combine bread and apples. Add the warm (not hot) apple mixture and any optional raisins or nuts to the bowl of cubed bread. Toss gently so the apples disperse evenly among the bread cubes.
7. Assemble the pudding. Pour the custard slowly over the bread-and-apple mixture, pressing down gently with the back of a spoon to encourage the bread to absorb the custard. Let it sit for at least 20 minutes; cover and refrigerate for up to overnight for deeper flavor and better soaking.
8. Bake covered then uncovered. If refrigerated, let the dish sit at room temperature for 20 minutes while the oven finishes preheating. Cover the baking dish with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake another 15–25 minutes until the top is golden and a knife inserted near the center comes out mostly clean with a slight custardy cling.
9. Finish and rest. Allow the pudding to rest for 10–15 minutes out of the oven. This settles the custard and makes slicing neater. If you like a glossy finish, brush lightly with warmed maple syrup or sprinkle with a bit of raw sugar and briefly broil until caramelized — watch carefully to avoid burning.
10. Serve and savor. Serve warm with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of lightly sweetened whipped cream. Garnish with toasted pecans or an extra dusting of cinnamon for a picture-perfect presentation.

How Long to Cook

For a standard 9x13-inch dish, bake at 350°F (175°C) for a total of about 45–55 minutes. Start covered for the first 30 minutes to allow the custard to set without excessive browning, then uncover for the final 15–25 minutes to let the top become golden and slightly crisp.

Internal doneness checks: The pudding is done when a knife inserted near the center comes out mostly clean with a slight custard cling, or when the internal temperature reaches about 165°F (74°C). If you assemble the pudding cold from the refrigerator, add an extra 10–15 minutes to the baking time and check frequently.

Tips for Perfect Results

• Use day-old bread. Slightly stale bread absorbs custard beautifully without turning into mush; fresh bread can be dried in a low oven for 10 minutes if needed.
• Don’t overwork the custard. Whisk until just combined; over-whisking can incorporate too much air and create a spongy texture instead of silky custard.
• Let the bread rest in the custard for at least 20 minutes, or cover and refrigerate overnight, to deepen flavors and ensure even soaking.
• Warm apples, not hot. Add apple filling that has cooled slightly so it does not scramble the eggs in the custard.
• If you prefer more texture, fold in toasted nuts or a streusel topping in the final 10 minutes of baking for a crunchy accent.
• For an evening-before option, assemble and refrigerate the pudding, then bake it directly from the refrigerator; this often improves flavor and reduces day-of prep.

Options for Substitutions

One of the pleasures of this recipe is its flexibility. Swap ingredients to suit dietary needs or what you have on hand.

• Bread: Use sourdough, French bread, or even croissants for richer layers. Gluten-free bread works but may need careful soaking times.
• Dairy: Replace whole milk and heavy cream with a 1:1 mix of full-fat coconut milk and almond milk for a dairy-free alternative. The texture will be slightly different but still luxurious.
• Sweeteners: Substitute maple syrup, honey, or coconut sugar for part or all of the granulated sugar and brown sugar; adjust the amounts to taste.
• Spices: Try cardamom or mace in place of some nutmeg for a floral note; increase cinnamon for a bolder apple-pie flavor.
• Alcohol: A tablespoon of dark rum or bourbon in the custard lends warmth and complexity — add it to the custard mix.
• Nuts and fruit: Swap pecans for walnuts or almonds; use dried cherries instead of raisins for a bright tartness.

Watch Out for These Mistakes

• Adding piping-hot apples directly to the custard can scramble the eggs. Let the apple mixture cool slightly before combining.
• Too much liquid leads to a soupy pudding. Use day-old bread and measure custard components accurately.
• Overbaking dries out the custard. Remove the dish when the center still has a slight wobble; it will continue to set as it rests.
• Under-seasoning makes the dessert flat. A pinch of salt dramatically enhances sweetness and spice, so don’t skip it.
• Skipping the rest period after baking makes slicing messy. Rest for 10–15 minutes so the custard firms and flavors settle.

Estimated Nutrition

The following values are approximate and based on dividing the pudding into eight servings.

• Calories: ~460 kcal per serving
• Protein: ~8 g
• Carbohydrates: ~62 g
• Fat: ~18 g
• Fiber: ~3 g
• Sugar: ~28 g
• Sodium: ~220 mg

These estimates will vary depending on the exact bread, dairy, and any optional add-ins you choose. For a lighter version, reduce heavy cream or use lower-fat milk and trim optional nuts or sugars.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Assemble the pudding, cover it, and refrigerate overnight. Bake from cold and add an extra 10–15 minutes to the bake time. This deepens the flavors and makes day-of service effortless.

What is the best bread to use?

Rich breads like brioche or challah yield the creamiest results because of their higher butter and egg content. Sturdier breads like French or sourdough also work well — avoid very dense or heavily seeded breads unless you want a more textured pudding.

How can I store leftovers?

Cool completely, then cover and refrigerate for up to 3–4 days. Reheat gently in a 325°F (160°C) oven for about 15–20 minutes, or microwave individual portions until warm. Add a splash of cream before reheating if the pudding seems dry.

Can I freeze this dessert?

Yes. Bake, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a low oven until warmed through. Textural changes are minimal, especially if you reheat slowly.

Conclusion

Apple Pie Bread Pudding is a comforting bridge between two beloved desserts: the nostalgic warmth of apple pie and the tender luxury of bread pudding. It rewards patience with a balance of caramelized fruit, spicy aroma, and silken custard that invites conversation and slows the pace of a meal. Whether you make it for a holiday table, a cozy weekend, or simply because you love the way the house smells when apples and cinnamon meet butter and sugar, it will create small moments of pleasure. Take your time, trust your senses, and enjoy the quiet magic of bringing a simple combination of ingredients to a golden, fragrant finish.