Apple Pie Bread Pudding Recipe: Cozy Cinnamon Dessert | Easy

Imagine the comfort of apple pie and the coziness of bread pudding cuddled up in one warm, cinnamon-scented dish. That’s exactly what Apple Pie Bread Pudding delivers. Each bite is soft and custardy inside, studded with buttery apples, and crowned with a lightly crisp, golden top. It’s the kind of dessert that makes a kitchen feel like home, whether you’re baking for a quiet afternoon treat or for a table full of guests.

This recipe is approachable, reliable, and wonderfully adaptable. You’ll use everyday ingredients—bread, milk, eggs, apples, and a few warm spices—to create something that tastes like it took all day, even though it comes together with ease. Expect a dessert that’s rich yet balanced, with the familiar flavor of apple pie and the luxurious texture of a classic pudding. It’s equally welcome at brunch, after dinner, or as a cozy midnight snack.

What Makes This Apple Pie Bread Pudding Irresistible

There’s a lot to love here. The custard-soaked bread bakes up tender, while the top edges turn golden and gently crisp for the best kind of texture contrast. The apple filling brings all the comforts of a homemade pie—cinnamon, a touch of brown sugar, and a little brightness from lemon. It’s also a forgiving recipe: you can swap breads, use your favorite apple varieties, and assemble ahead if you like to plan. If you enjoy warm, spiced desserts that feel both nostalgic and special, this one will be an instant favorite.

What You’ll Need: Ingredients for Apple Pie Bread Pudding

• Day-old brioche or challah, 12 cups (about 1 lb / 450 g), cut into 1-inch cubes: Sturdy yet tender; soaks up custard without falling apart.
• Unsalted butter, 4 tablespoons (56 g), plus extra for greasing: Adds richness; used to sauté apples and dot the top for extra flavor.
• Apples, 4 large (about 900 g), peeled, cored, and sliced 1/2-inch thick: A mix of tart (Granny Smith) and sweet (Honeycrisp) gives balance and great texture.
• Brown sugar, 1/2 cup (100 g), divided: Brings a caramel-like depth; some for the apples, some for the custard.
• Granulated sugar, 1/4 cup (50 g): Rounds out the sweetness without making it heavy.
• Ground cinnamon, 2 teaspoons: Warm spice that defines the “apple pie” flavor.
• Ground nutmeg, 1/4 teaspoon: A subtle, cozy note that complements cinnamon.
• Ground allspice or cloves, 1/8 teaspoon (optional): Adds gentle complexity; a little goes a long way.
• Lemon juice, 1 tablespoon: Brightens the apple filling and balances sweetness.
• Pure vanilla extract, 2 teaspoons: Aromatic and dessert-worthy in every way.
• Eggs, 5 large: The backbone of the custard; helps the pudding set softly.
• Whole milk, 2 cups (480 ml): Lightens the custard so it’s not too dense.
• Heavy cream, 1 cup (240 ml): Adds richness and that luscious “pudding” texture.
• Kosher salt, 1/2 teaspoon: Heightens flavor and keeps sweetness in check.
• Raisins or dried cranberries, 1/2 cup (optional): A classic bread-pudding touch for extra texture and pops of sweetness.
• Chopped pecans or walnuts, 1/2 cup (optional): Adds crunch and a toasty note.
• Turbinado sugar, 2 tablespoons (optional): Sprinkled on top for lovely sparkle and crunch.
• Caramel sauce or warm maple syrup, for serving (optional): A friendly drizzle to finish; both pair beautifully with apples.

How to Make Apple Pie Bread Pudding, Step by Step

1. Prep the pan and bread: Heat your oven to 350°F (175°C). Grease a 9×13-inch (3-liter) baking dish with butter. If your bread is very fresh, spread the cubes on a baking sheet and toast for 8–10 minutes until lightly dry, not browned. This helps them drink up the custard instead of turning soggy.
2. Sauté the apples: In a large skillet over medium heat, melt 3 tablespoons of butter. Add the sliced apples, 1/4 cup (50 g) of the brown sugar, 1/8 teaspoon salt (pinch), cinnamon, nutmeg, and allspice/cloves if using. Cook, stirring occasionally, for 6–8 minutes until the apples are just tender and glossy but not mushy. Stir in the lemon juice and remove from heat to cool slightly. Tip: You want them softened but still holding their shape so they don’t disappear into the pudding.
3. Make the custard: In a large bowl, whisk the eggs until well blended. Add the milk, cream, remaining 1/4 cup (50 g) brown sugar, granulated sugar, vanilla, and 1/2 teaspoon salt. Whisk until smooth and no streaks of egg remain.
4. Combine bread, apples, and custard: Place the bread cubes in a big mixing bowl. Add the warm apples (including any buttery juices) and optional raisins or dried cranberries. Pour the custard over everything and gently fold to coat. Let the mixture stand for 15 minutes so the bread can soak up the custard. This brief rest is key for even texture.
5. Assemble in the pan: Spoon the mixture into the prepared baking dish, spreading it evenly and pressing down lightly to compact. If using, sprinkle the top with chopped nuts and turbinado sugar for extra crunch. Dot the top with the remaining 1 tablespoon of butter for a golden finish.
6. Bake: Place on the center rack and bake for 45–55 minutes. The pudding is ready when it’s puffed and golden, the edges are set, and the center has a gentle jiggle but isn’t liquid. If using a thermometer, the center should register around 165°F (74°C).
7. Rest and serve: Allow the pudding to rest for 15–20 minutes so the custard can finish setting. Serve warm with a drizzle of caramel or maple syrup. A scoop of vanilla ice cream is lovely, too.
8. Make-ahead option: After step 4, cover and refrigerate the mixture (unbaked) for up to 12 hours. Bake straight from the fridge, adding 5–10 minutes to the baking time if needed.

Time & Prep: When It’s Ready to Enjoy

This dessert is time-friendly and flexible, perfect for when you want something special without spending all day in the kitchen. Here’s what to expect:

• Active prep: About 25–30 minutes to cube bread, sauté apples, and whisk the custard.
• Rest before baking: 15 minutes for the bread to soak up the custard.
• Bake time: 45–55 minutes, depending on your oven.
• Rest after baking: 15–20 minutes to set for clean slices and a custard that holds together.
• Total: Plan for 1 hour 40 minutes from start to finish, with some hands-off time.
• Make-ahead: Assemble up to 12 hours in advance and bake when you’re ready. It’s ideal for brunches or dinner parties.

You’ll know it’s ready to serve when the top is golden, the edges are set, and the center has only a gentle wobble. A quick rest ensures every spoonful is creamy and not runny.

Helpful Tips for the Best Results

• Use slightly stale bread: Day-old brioche or challah is best because it absorbs custard without turning mushy. If your bread is fresh, a quick toast in the oven will do the trick.
• Mix apple varieties: Using both tart and sweet apples gives a more interesting flavor and prevents the filling from tasting flat.
• Don’t over-soften the apples: They should be tender but not falling apart. This keeps little pockets of apple throughout the pudding.
• Let the bread soak: A 15-minute soak before baking helps ensure the custard is evenly distributed and the center sets properly.
• Watch the bake: Start checking at 45 minutes. If the top browns too fast, tent loosely with foil. The center should be just set but still soft for that classic bread pudding texture.
• Optional water bath for ultra-custardy texture: Place the baking dish inside a larger pan and pour in hot water halfway up the sides. Bake as directed. This is optional but yields a very tender custard.
• Flavor twists: Stir in 1 tablespoon of bourbon or apple brandy to the custard for a grown-up aroma, or add 1/2 cup of toasted pecans for extra crunch.
• Dietary tweaks: Use gluten-free bread if needed. For dairy-free, try full-fat coconut milk and a barista-style almond or oat milk. Replace butter with a plant-based option.
• Storage: Cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave, or rewarm the whole pan in a 300°F (150°C) oven until heated through.
• Freezing: Freeze baked, cooled portions (well wrapped) for up to 2 months. Thaw overnight in the fridge and reheat gently.

Nutrition Snapshot per Serving

These values are estimates and will vary with ingredient brands and optional add-ins. Assumes 12 servings and doesn’t include toppings like caramel or ice cream.

Tip: For a lighter version, use half-and-half in place of heavy cream and reduce sugar by a couple of tablespoons; the pudding will still be delicious.

Your Top Questions, Answered

Can I use a different type of bread?

Yes. Brioche and challah are favorites for their richness, but French bread or a sturdy country loaf also works well. Avoid very soft sandwich bread, which can become mushy, or very dense breads that don’t soak well.

Can I assemble this the night before?

Absolutely. Combine everything, cover tightly, and refrigerate up to 12 hours. Bake straight from the fridge, adding 5–10 minutes as needed. This make-ahead option is terrific for hosting.

How do I prevent the bottom from getting soggy?

Make sure the bread is slightly dry before soaking, and don’t skip the 15-minute rest to let the custard absorb. Also, avoid overloading with juicy fruits and be sure to bake until the center is just set.

Final Thoughts and Serving Joy

Apple Pie Bread Pudding is the kind of recipe that invites people to lean in, take a warm scoop, and smile. It’s familiar yet fresh, humble yet festive, and it always seems to bring conversation to the table. Whether you serve it for a holiday breakfast, a relaxed Sunday dessert, or a cozy evening treat, it offers comfort in every bite. I hope you enjoy making it as much as you enjoy sharing it. And if you find your own favorite twist—maybe a handful of toasted nuts, a splash of bourbon, or a drizzle of maple—consider that your personal signature on a new classic.