Apple Pie Bread Pudding
This Apple Pie Bread Pudding is the ultimate cozy dessert. Made with soft brioche bread soaked in a rich vanilla bean custard, it’s laced with a warm, gooey, and tart apple pie filling in every bite. Baked until perfectly golden, this comforting treat is best served warm with a scoop of vanilla ice cream, extra gooey apples spooned on top, and a sprinkle of flaky sea salt for the perfect sweet-and-salty finish.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Brioche Bread: Thick-cut brioche is rich, buttery, and perfect for soaking up custard in bread pudding. Drying it overnight gives the best texture.
Vanilla Ice Cream: Creamy vanilla ice cream is the classic topping, melting beautifully over warm bread pudding.
Turbinado Sugar: A coarse sugar that adds sparkle and a caramelized crunch when sprinkled on top before baking.
Apples: Fresh apples, like tart Granny Smith, add sweetness and a gooey texture in the apple pie filling.
Salted Butter: Adds richness and flavor to both the filling and custard while balancing sweetness.
All-Purpose Flour: Thickens the apple pie filling so it bakes up gooey but not watery.
Apple Pie Spice: A warm spice blend of cinnamon, nutmeg, and allspice that enhances the apple flavor.
Salt: Just a pinch balances flavors and prevents the dessert from being overly sweet.
Brown Sugar: Provides deep caramel notes and sweetness in the apple filling and topping.
Water: Helps cook down the apples into a gooey filling.
Vanilla Bean Paste or Extract: Infuses both the custard and filling with warm, sweet vanilla flavor.
Milk: Used in the custard for a soft, creamy base. Whole milk is best for richness.
Heavy Cream: Adds richness to the custard, making it extra creamy and luscious.
Granulated Sugar: Sweetens the custard while keeping it light and smooth.
Cinnamon: Brings warmth and spice to both the custard and apple filling.
Eggs: The structure of the custard—eggs bind everything together while keeping it tender.
Melted Butter: Brushed over the bread cubes before baking for extra richness and flavor.
Why You’ll Love Apple Pie Bread Pudding:
Classic Fall Flavors: Apples, cinnamon, and vanilla custard come together for the ultimate cozy dessert.
Soft and Gooey Texture: Brioche bread soaks up custard while apple filling creates pockets of warm sweetness.
Golden and Slightly Crisp on Top: Baked to a perfect golden finish for just the right contrast of textures.
Served Warm and Comforting: Best enjoyed fresh from the oven with ice cream melting over each bite.
Extra Gooey Apples on Top: A final layer of warm apple pie filling for maximum apple flavor.
Perfect for Entertaining: Easy enough for family dinners but impressive for holidays and potlucks.
Customizable: Swap in challah or French bread, add pecans, or drizzle with caramel for a twist.
Simple Ingredients: Pantry staples plus fresh apples create a bakery-quality dessert at home.
Tips for Making Apple Pie Bread Pudding:
Use Day-Old Bread: Slightly stale brioche or challah absorbs the custard better without turning soggy.
Cut Into Large Cubes: About 1–1.5 inches gives a balance of soft, custardy centers and golden edges.
Toast the Bread First (Optional): Lightly toasting adds extra structure and a nutty depth of flavor.
Layer Bread and Apples Evenly: This ensures gooey apple pie filling and custard-soaked bread in every bite.
Whisk the Custard Well: Combine eggs, milk, sugar, and vanilla thoroughly for a smooth, creamy texture.
Let the Bread Soak: Allow at least 30 minutes before baking so the custard fully absorbs into the bread.
Choose Tart Apples: Varieties like Granny Smith or Honeycrisp provide the best balance of sweet and tart.
Don’t Overbake: Remove from the oven when the top is golden and the center is still slightly soft.
Serve Warm: Bread pudding is best fresh out of the oven with ice cream or whipped cream on top.
Add Extra Sauce: Drizzle leftover apple filling or caramel sauce over each serving for a bakery-style finish.
How to Store Apple Pie Bread Pudding:
Room Temperature: Keep covered at room temperature for up to 1 day. Best if eaten fresh, as the custard and apples can soften the bread over time.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 325°F until warmed through, or microwave individual portions.
Freezer: Wrap baked and cooled bread pudding tightly in plastic wrap, then foil, or store in an airtight freezer container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Apple Topping (Optional): If you made extra gooey apples for serving, store them separately in the fridge for 3–4 days and reheat on the stovetop or in the microwave before spooning over warm bread pudding.
FAQs:
Q: Can I make apple pie bread pudding ahead of time?
A: Yes! You can fully assemble the bread pudding the night before, cover tightly with plastic wrap, and refrigerate overnight. When ready to bake, let it sit at room temperature for about 15 minutes, then bake as directed. This makes it perfect for holidays or brunch gatherings.
Q: What type of bread works best?
A: Brioche bread is ideal because it’s soft, buttery, and absorbs the custard beautifully. Challah or French bread are also great options if brioche isn’t available.
Q: Can I use store-bought apple pie filling instead of homemade?
A: Yes, you can use canned apple pie filling in a pinch, though homemade gives you the best flavor and gooey texture.
Q: Do I have to peel the apples?
A: No — peeling is optional. Keeping the peels adds a bit of texture and color, while peeling gives a softer consistency.
Q: How do I know when it’s done baking?
A: The bread pudding should be golden on top and slightly set in the middle but still soft. If you insert a knife, it should come out with custard clinging to it but not overly wet.
Q: Can I serve this cold?
A: While it’s best served warm with ice cream and caramel, leftovers can be enjoyed cold or reheated. Some people even prefer it chilled the next day!
Q: Can I freeze apple pie bread pudding?
A: Absolutely! Wrap tightly in plastic wrap and foil or store in an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Love this bread pudding? Check out my other bread pudding recipes:
Sweet Potato Pecan Pie Bread Pudding with Bourbon Maple Syrup
Small Batch Classic Bread Pudding with Homemade Buttermilk Syrup
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this apple pie bread pudding. Happy baking!
