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
- 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
- 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.
Can I use almond milk? I’m allergic to cows milk.
Yes, you can use almond milk. I hope you enjoy it!
Would this work with almond milk? I am allergic to cows milk.
Nancy Silva says
This was so easy and amazing. I used a loaf of stuffing bread and added walnuts.
Yum! So glad you liked it! I bet the walnuts were really good with it!
Can I bake this and then reheat it the next day? I dont have enough time to make it day of so im wondering how I should go about it
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 you enjoy it!
Catherine Baptiste says
Thank you, Catherine! I love that you love it!
Kayla Prior says
This sounds delicious! However, I am allergic to gluten and eggs. Has anyone used subsitutes for these ingredients in this recipe?
As far as gluten you can absolutely use gluten-free bread, my personal favorite brand to use is Schar. As far as eggs I am not completely sure since I have not tried it. You can try an egg replacement that you can find at the local grocery store or some other vegan recipes call for mixing flaxseed with the milk, you could look up some vegan bread pudding recipes to look for other substitutions. I hope you’re able to make it! 🙂
Absolutely Superb! So Delicious. I try many recipes on Pinterest but this is the best.
Thank you, Angie! This made my day, I am so happy you like it!
Hi your recipe says 14ounces of bread- should I use a measuring cup or a kitchen scale to measure the bread?
Can this be made thru step 12 the day before and refrigerated?
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 you enjoy it!
Absolutely loved this when I made before and guests loved it too but now with social distancing can you tell me how to make for just two people. Thanks
Hi, Nana! I am so happy to hear you like my bread pudding! You can definitely make this in a smaller portion, you can half this recipe and use a 8×8 casserole dish.
S Underwood says
Just note that there is a type in the recipe notes. It says a “school” of vanilla ice cream instead of “scoop”.
Thanks, I’ll fix that 😉
Janis Rasmussen says
I’ve made this recipe several times for family and friends – everyone loves it! I did add a crumble topping from my apple crisp (flour, brown sugar, butter, oats, and chopped pecans) which adds a nice crunchy texture. I serve the bread pudding warm with vanilla ice cream and spoon the reserved warmed juiced over the ice cream and pudding as a “sauce” Yummy!
Hi, Janis! I am so glad you liked it and made it your own! 🙂
How exactly did you prepare the crumble topping? Did you cook it?