Wonderful warm apple treat, better than apple pie! Comforting apple bread pudding made with easy homemade apple pie filling. Serve it hot and with some vanilla ice cream on top for the ultimate taste experience.
APPLE BREAD PUDDING
Yes, it truly IS a heavenly apple treat!
“Better than apple pie” is a pretty strong claim to make, but I’m sticking by it. As wonderful as a good ol’ apple pie can be, especially the Dutch kind with crumble on top, this is just better. Taking two delicious and comforting desserts and putting them together is what makes this extra special.
As soon as I took the first bite this warm, apple filled bread pudding, with melting vanilla ice cream, my whole body melted into the chair with delight. Hubs and I raced to finish the piece we were splitting and then sat there, enjoying the taste and love it left behind.
The next morning, I couldn’t wait to have some more so I had a slice of this divine apple pie bread pudding for breakfast. Hey, it has eggs and milk, it can totally count as breakfast food!
MORE BREAD PUDDING RECIPES TO TRY:
Coconut Cheesecake Bread Pudding
Ham Leek and Cheese Bread Pudding
Cranberry Bread Pudding with Honey Maple Whiskey Sauce
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Apple Pie Bread Pudding
Ingredients
- 14 oz French bread stale
- 1 3/4 lb gala apples
- 4 Tbsp butter
- 2 1/2 Tbsp flour
- 2 tsp apple pie spice
- 3/4 cup brown sugar
- 1 cup water
- 5 eggs
- 4 Tbsp unsalted butter melted
- 2 1/4 cups whole milk
- 2 tsp vanilla extract
- 1/2 cup brown sugar
- 1 tsp apple pie spice
- 1 tsp cinnamon
- Optional: ice cream for serving
Instructions
- About 24 hours before preparing this bread pudding, cut bread into 1/2 inch cubes and spread it out on a large baking sheet. Leave it out to get stale for about a day.
- Apple Pie Filling:
- Peel, core and dice apples.
- In a medium sauce pan, over medium heat, melt butter. Add flour and stir well with a whisk. Add 3/4 cup of brown sugar and stir well.
- Add diced apples, apple pie spice and water, stir and cover. Cook over medium heat until the apples are soft, stirring occasionally. (10-15 minutes.)
- Take off heat and strain through a strainer, saving the juices. You will be using the juice to top off cooked bread pudding.
- Let the cooked apples cool a bit.
- Bread Pudding:
- Preheat the oven to 375 and lightly grease a 9x13 casserole dish.
- Spread stale bread in the baking dish evenly. Spread apples all over the bread evenly. Move it around a little to let some apples get between the bread.
- In a large mixing bowl, whisk eggs, milk, melted butter, vanilla extract, 1/2 cup of brown sugar, apple pie spice, and cinnamon.
- Pour egg mixture all over the bread and apples. Press down on bread lightly and put in the oven.
- Bake for 35-40 minutes. You can check for doneness by touching in the center, if it feels dense and firm, the eggs are cooked.
- Pull bread pudding out of the oven and pour saved juices from cooking apples all over the bread pudding.
- Serve bread pudding warm and with a scoop of vanilla ice cream on top.
Video
Notes
Nutrition
Mrs. K @ Mrs Kringle's Kitchen says
Oh my goodness…I know what I’m doing with some of the apples I’m picking next weekend!
Would brioche work in this or would it be too soft even stale?
lyuba says
Hi Mrs K!
I believe that Brioche will work. You can may be get a little more bread, since it is a softer bread and just use more of it. I’ve even made bread pudding out of King’s Hawaiian rolls before 🙂 it was thinner but still very good. I hope you will enjoy it! Thank you 🙂
The Old Fat Guy says
Two of my favourite desserts combined! Brilliant!
Lyuba says
That’s the goal! Thank you 🙂
Tasi says
Have you tried experimenting with other types of apples? Would Granny Smith or pink lady apples change up the flavor ?
Lyuba says
So sorry for the late response, Tasi! Try to stick to sweet apples to keep the flavor. Honey crisp apples are more juicy so they will probably be your best bet. Green apples will, of course, give you a more sour flavor. I haven’t tried Granny Smith apples, but I’d love to hear about it if you do!
Kirsten Lee says
Do you think I could prep this beforehand (up to step 12) and then pop it in the oven a little later in the day? Or do you think there is a better step that I could prep up to? I want to make this for Thanksgiving but I want it to be fresh for my guests!
lyuba says
Hi Kristin,
You can prep apples and bread ahead of time. (Still drain it and save apples and juices separately. You can put them in some tupperware and keep in the fridge until ready to use.) Putting it together and whisking egg mixture doesn’t actually take much time at all. So you can put the bread pudding together and pop it in the oven when ready. (I’m just thinking that if you let bread stand with eggs for too long, it would be a little too soggy.)
I hope everyone likes it as much as we did!
Kirsten Lee says
Thank you so much! Can’t wait to try it out!
Kelli T says
This looks absolutely amazing! I want to make it for Thanksgiving, but won’t have access to an oven that day (MIL has to build a feast). How should I reheat? In the oven? In the microwave? Can I do it all at once or should it be done by the serving?
david says
this looks amazing! can’t wait to make it – thank you so much!
Lyuba says
Thank you, David!
Kristen Raymaakers says
This looks delicious! This may be a silly question, but if I am only serving four people, can I cut this recipe in half and just use an 8×8 baking dish?
lyuba says
Hi there!
I’m so sorry for the late response, Kristen. You can always cut the recipe for fewer people. It will also keep nicely in the fridge, covered, and can be reheated.
I hope you enjoy it!
Jen says
Made this today (this morning) for a work Thanksgiving Potluck. Big hit. Actually put it together prior to leaving in a casserole crock pot and cooked it on high for 1 hour and 3 hours on low, Came out great!!
lyuba says
That’s wonderful to know, Jen! Thank you 🙂
Janette says
What a great combo! Thanks for sharing!
Lyuba says
Thank you, Janette!
Kay says
Is the flour added to thicken the juice used later? I cannot eat wheat, but would use something. Thanks. Definitely want to try this!
LyubaB says
Hi, Kay! Yes, the flour is added in step number 4 to thicken it up.
Rebecca Blackwell says
Drooling. Anything with both Apple Pie and Bread Pudding in the title has GOT to be amazing. Thank you so much for sharing this recipe!
Lyuba says
Thank you so much, Rebecca! Enjoy!
tibbs says
Another person commented they cooked it in a Crock-Pot, any shortcomings if prepared that way?
lyuba says
Hi there! I’ve honestly never made a bread pudding in a crock pot. The only thing I can think of is that the top will not be crispy but the whole thing would be soft.
I hope you enjoy it!
LaTrice says
WOW!!!! I discovered your blog through Pintrest and had to pin this recipe. It looks so AMAZING!!!! 🙂
Lyuba says
Thank you so much, LaTrice!
Helene says
I am trying your apple pie bread pudding but I’m puzzled by what you do with the cooked apples. You pour the juice on top of the pudding once it’s cooked but what about the apples, You put them on top of the pudding before or after cooking it?
Jane says
Helene, the recipe says to put the drained apples on the bread before cooking it. Just read No.10 again – you’ll see it.
lyuba says
Thank you, Jane!
lyuba says
Hi Helene!
Yes, the apples are mixed with the dry bread before cooking. Then, you’d add the egg mixture and bake. I hope you enjoy it!
bernard says
At 86 years old, i’m cooking for my loverly wife of 62 years [ she said it was now my turn to be a slave to the cooker ]
this is the sort of cooking that I cherish —-Two in One, thanks a Bunch.
Bernard C B
Ashley says
Hi! Do you think Italian bread would work with this recipe?
lyuba says
Hi Ashley!
Yes, I often use Italian bread in bread puddings. 🙂
I really hope you like it!
MArilyn says
Made this lush bread pudding last night did not use stove top at all beat everything in blender and forgot the flour ,put apples on bottom and bread on top more apples on top and poured mixture over it and baked turned out beautiful and tasted wonderful . thanks for the recipe
lyuba says
I’m so happy you like it, Marilyn! Even with the couple of changes, I’m happy it worked well for you 😀
Laura says
I had mixed results from this recipe. On one hand, it’s the only bread pudding I’ve ever made that wasn’t too mushy! The texture was perfect, however the flavor was very bland because the galas I got were not very flavorful. I will make this again but will opt for a zippier flavored apple.
lyuba says
Hi Laura!
You can definitely use any apples you like. Try mackintosh, those have amazing aroma. Or, any you like really 🙂
Thank you!
Amy says
Do you cut the crust off the bread or cut the bread into squares as is? Also, if I make this the day before Thanksgiving, do I leave it out on the counter overnight and reheat before serving, or do I refrigerate overnight? Thank you!
lyuba says
Hi Amy!
Nope, I don’t cut the crust off. Just chop the whole thing into pieces.
You can refrigerate, definitely. You can just save the topping for after reheated or reheat the whole thing. I would probably cover the pan in foil and reheat with foil on top, otherwise you might have too crunchy top.
I hope you enjoy it!!
Jan says
Can I use canned apple pie filling in this recipe?
Sakky says
Jan, Holbrook reworded right out of my mouth. I e was about to ask the sesame question.
LyubaB says
Sorry for that late reply ladies! Yes, you can use the canned apple pie filling 🙂
Bren says
I made this using left over biscuits I needed to use up and 2 can of apple pie filling. Also added raisins. It was so yummy!!
LyubaB says
So glad you liked it, Bren!
Diane says
Can this sit over night in the frig and bake it in the morning for breakfast?
LyubaB says
Hi, Diane! You can make this the night before and you can also refrigerate the apple syrup separately and warm it up the next day to top off the cooked bread pudding.
Debbie says
Too many ads and pop ups on your page. Makes it hard to view the recipes.