Apple Pie Bread Pudding is a scrumptious dessert that marries the comforting flavors of classic apple pie with the indulgent richness of bread pudding. This delectable treat begins with hearty slices of day-old bread, preferably a rustic or cinnamon-swirl variety, torn into bite-sized pieces. The bread provides a substantial base, ready to soak up a luscious custard mixture.

The star of this dessert is the apple filling, featuring a medley of thinly sliced apples, such as Granny Smith or Honeycrisp, tossed with a harmonious blend of cinnamon, nutmeg, and brown sugar. This fragrant mixture is then layered between the bread pieces, ensuring every bite is infused with the warm, spiced essence of traditional apple pie.

The custard mixture is a velvety combination of eggs, whole milk, vanilla extract, and a touch of melted butter. This creamy liquid is poured over the bread and apple layers, allowing the bread to absorb the delightful flavors while forming a tender, pudding-like texture.

Once assembled, the Apple Pie Bread Pudding is baked to golden perfection in the oven. The aroma that fills the kitchen is reminiscent of a cozy autumn day, as the apples soften and release their sweet juices, melding with the custard-soaked bread to create a comforting and aromatic dessert experience.

After baking, the bread pudding is often allowed to cool slightly before serving, allowing the flavors to meld further and ensuring the dish is at the optimal temperature for enjoyment. Some recipes may suggest drizzling a simple glaze over the top, enhancing the sweetness and providing a glossy finish.

Apple Pie Bread Pudding is a delightful twist on two beloved desserts, combining the best elements of apple pie and bread pudding into a single, mouthwatering creation. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is a crowd-pleaser, offering the familiar tastes of fall in each delightful bite.

Here’s Some Dessert Recipes May You Want To Try:


8 cups bread cubed
3 medium apples, peeled, cored and chopped
4 eggs
1 cup vanilla yogurt
1 cup milk
2 tsp cinnamon, divided
½ tsp nutmeg
½ c sugar + 2 Tbsp
½ cup raisins

Sauce :
1 cup Unsalted Butter
1 cup Heavy Cream
1 cup Brown Sugar


Preheat oven to 350°.

Spray a 9×13 baking dish with cooking spray.

In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.

Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.

In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.

Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.

While the bread pudding is baking, make the caramel sauce.

In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.

Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.

* If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.

* You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!


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