Apple pie bread pudding is a 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.
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!
How To Slate Bread Fast
Preheat the oven to 200°F. Cut the bread into cubes and spread them on a large rimmed baking sheet in one even layer.
Place the baking sheet(s) into the oven. Let them harden for about 1.5–2 hours.
How To Make Apple Pie Bread Pudding
Apple Pie Filling:
- Peel, core and dice apples into small cubes. Mix the apple cubes with flour, sugar, and apple pie spice.
- In a medium sauce pan, over medium heat, melt butter and add the apple mixture. Mix well and pour in the water.
- Stir, cover with a lid, and cook over medium-low heat until the apples are soft, stirring often. (10-15 minutes.)
- Take off heat and strain through a strainer. Make sure to saving the juices!
Apple Bread Pudding:
- Preheat the oven to 375°F and lightly grease a 9×13 casserole dish.
- Spread stale bread in the baking dish evenly and add cooked apples all over the bread. 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, 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 bread pudding for 30 minutes and then cover the top loosely with a sheet of aluminum foil. Bake another 15-20 minutes until baked through.
- Pull bread pudding out of the oven and pour saved juices from cooking apples all over the bread pudding.
How To Tell If Bread Pudding Is Done?
You can always test it by touch or internal temperature. Touch the middle of the pudding and see how jiggly it is. If the middle hasn’t baked through yet, it will be quite jiggly and it might feel a little squishy. If it starts to feel firm and yields when you gently press into it, it is fully cooked.
You can also check the internal temperature using an instant digital thermometer in the center of the bread pudding and aim for 170°F-175°F.
What is Apple Pie Spice?
Apple pie spice is a blend of ground cinnamon, nutmeg, and allspice. You can buy this seasoning mixed at the store or make your own.
To make your own, simply combine 2 tablespoons of ground cinnamon with 2 teaspoons or ground nutmeg and 1 teaspoon of ground allspice. Mix it all together and store in a small glass jar with a lid.
Make Ahead Suggestion
You can easily make the whole dish ahead of time or parts of it.
Apple pie filling: follow the recipe to make apple pie filling, strain the cooked apples, and save the apples and the sauce separately. Make sure to store them in air-tight food storage containers and in the refrigerator.
Bread Pudding: you can also prepare the whole bread pudding, assemble it in the baking dish but instead of baking, let it cool, cover it air-tight, and refrigerate. Refrigerate it overnight or for up to 24 hours but no longer.
To cook: the next day, pull the casserole pan out of the refrigerator and let it warm up on the counter for about 30 minutes. Preheat the oven and bake according to the recipe.
More Bread Pudding Recipes To Try
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Apple Pie Bread Pudding Recipe
Ingredients
- 16 oz French baguette
Apple Pie Filling:
- 1 3/4 lb gala apples 4-6
- 4 Tbsp butter
- 2 1/2 Tbsp all purpose flour
- 2 tsp apple pie spice*
- 3/4 cup brown sugar
- 1 cup water
Bread Pudding:
- 5 large 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 ground cinnamon
- Optional: ice cream for serving
Instructions
To Stale Bread:
- 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 24 hours.
- To stale bread fast: Preheat the oven to 200°F. Cut the bread into cubes and spread them on a large rimmed baking sheet in one even layer. Place the baking sheet(s) into the oven. Let them harden for about 1.5–2 hours.
Apple Pie Filling:
- Peel, core and dice apples.
- In a mixing bowl, mix the apple cubes with flour, sugar, and apple pie spice.
- Preheat a medium sauce pan, over medium heat, and melt butter. Once melted, add the apple mixture. Mix well and pour in the water.
- Stir well and bring to simmer. Lower the heat to medium-low, cover with a lid, and cook until the apples are soft, stirring often. (10-15 minutes.)
- Take off heat and strain through a strainer. Make sure to saving the juices! You will use the juices as a topping for the bread pudding.
Bread Pudding:
- Preheat the oven to 375℉ and lightly grease a 9×13 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 to ensure it's soaking up the egg mixture, and put in the oven.
- Bake bread pudding for 30 minutes and then cover the top loosely with a sheet of aluminum foil. (This will prevent the top from darkening too fast.) Bake another 15-20 minutes until baked through.
- Pull bread pudding out of the oven and pour saved juices from cooking apples all over the bread pudding. Let it sit for about 10 minutes to rest before cutting.
- If you wish, serve bread pudding warm and with a scoop of vanilla ice cream on top.
Video
Notes
- Apple Pie Spice: Apple pie spice is a blend of ground cinnamon, nutmeg, and allspice. You can buy this seasoning mixed at the store or make your own. (Simply combine 2 tablespoons of ground cinnamon with 2 teaspoons or ground nutmeg and 1 teaspoon of ground allspice. Mix it all together and store in a small glass jar with a lid.)
- Storing: you can easily store bread pudding in the same dish you baked it in. Make sure to cover it air-tight with plastic wrap or use a baking dish that comes with a lid. Store it for 3-4 days in the refrigerator!
- To reheat, simply cut off a slice and microwave just until heated through.
Nutrition
Originally published on Will Cook For Smiles in September 2016.
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!
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!
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!
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!
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.
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 🙂
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!
david says
this looks amazing! can’t wait to make it – thank you so much!
Lyuba says
Thank you, David!
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?
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!
The Old Fat Guy says
Two of my favourite desserts combined! Brilliant!
Lyuba says
That’s the goal! Thank you 🙂
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 🙂