Name: Apple Pie Bread Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 5 cups brioche bread, cut into 1-inch cubes (day-old preferred); 3 large eggs; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1/2 cup light brown sugar; 1/4 cup granulated sugar; 2 teaspoons pure vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Pinch of salt; 3 medium apples, peeled, cored, and diced; 2 tablespoons unsalted butter; 1/3 cup light brown sugar (for apple filling); 1 teaspoon ground cinnamon (for apple filling); 1 tablespoon all-purpose flour; Caramel sauce for drizzling (optional); Vanilla ice cream or whipped cream for serving (optional)

Warm, cozy, and bursting with spiced apple flavor, this Apple Pie Bread Pudding is my go-to dessert when I want the best of both worlds: the nostalgic taste of apple pie and the rich, custardy comfort of bread pudding. With buttery brioche and tender cinnamon apples baked into a golden, creamy base, it’s everything I love about fall desserts, all in one dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 cups brioche bread, cut into 1-inch cubes (day-old preferred)

3 large eggs

1 1/2 cups whole milk

1/2 cup heavy cream

1/2 cup light brown sugar

1/4 cup granulated sugar

2 teaspoons pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

For the apple pie filling:

3 medium apples, peeled, cored, and diced

2 tablespoons unsalted butter

1/3 cup light brown sugar

1 teaspoon ground cinnamon

1 tablespoon all-purpose flour

Optional topping:

Caramel sauce for drizzling

Vanilla ice cream or whipped cream for serving

Directions

I start by preheating the oven to 350°F (175°C) and greasing an 8×8 baking dish.

For the apple pie filling, I melt butter in a skillet, then cook the diced apples with brown sugar, cinnamon, and a touch of flour. I let them simmer for 5–7 minutes until softened and syrupy.

In a large bowl, I whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt to make a rich custard.

I gently stir in the brioche cubes and let them soak for about 10–15 minutes so they absorb all the flavor.

Once the apples have cooled slightly, I fold them into the soaked bread mixture.

I pour everything into the prepared dish and spread it evenly.

I bake it for 45–50 minutes until the top is golden and the center is set.

After baking, I let it rest for 10 minutes before serving. A drizzle of caramel and a scoop of ice cream makes it unforgettable.

Servings and timing

This recipe makes 6 generous servings.

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: Approximately 345 kcal per serving

Variations

I sometimes swap the brioche for challah or French bread if that’s what I have on hand.

To add crunch, I stir in a handful of chopped pecans or walnuts.

For a boozy twist, I soak the apples in a splash of bourbon or spiced rum before cooking.

I like using a mix of apple varieties—like Granny Smith and Honeycrisp—for a more complex flavor.

I’ve even added dried cranberries or raisins during the holidays for a festive touch.

Storage/Reheating

To store leftovers, I cover the dish tightly and refrigerate it for up to 4 days.
For reheating, I either microwave individual portions for about 30–45 seconds or warm the entire dish in a 325°F oven until heated through. If I want to keep the texture just right, I add a splash of milk before reheating to prevent it from drying out.

FAQs

How do I know when the bread pudding is fully baked?

I check that the center is set and no longer jiggles when gently shaken. A knife inserted should come out mostly clean, and the top should be golden brown.

Can I make this Apple Pie Bread Pudding ahead of time?

Yes, I often prepare it a day ahead, cover it, and refrigerate overnight. I just bake it fresh the next day or reheat before serving.

What kind of apples work best?

I prefer firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn. They hold their shape and don’t become mushy during baking.

Can I freeze this dessert?

Yes, I’ve frozen it successfully. I let it cool completely, wrap it tightly, and freeze for up to 2 months. I reheat it in the oven after thawing in the fridge.

Is it necessary to use brioche?

Not strictly, but I love the richness brioche brings. Any soft, slightly sweet bread like challah or Hawaiian rolls will also work beautifully.

Conclusion

This Apple Pie Bread Pudding is the ultimate fusion of two classic desserts, perfect for chilly nights, festive gatherings, or anytime I want to treat myself. With its silky custard, sweet spiced apples, and golden top, it’s a cozy, crowd-pleasing dish that I turn to again and again. Whether served plain, with caramel, or a scoop of ice cream, it never fails to satisfy.

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