Apple Pie Bread Pudding

Apple pie bread pudding is the ultimate cozy dessert—warm, comforting, and bursting with cinnamon-spiced apples. Made with tender cubes of bread and an easy homemade apple pie filling, it bakes into a rich, custardy treat that’s even better than apple pie. Serve it hot with a scoop of vanilla ice cream for the ultimate taste experience.

Love More Apple Recipes? Try My Amish Apple Fritter Bread or this Caramel Apple Crumb Bars next.

Why You’ll Love This Recipe

This dessert delivers the perfect contrast of textures—soft, custardy bread in the center with slightly crisp edges, all studded with tender, cinnamon-spiced apples that taste like pure autumn. It’s the kind of treat that makes everyone pause for a moment after the first bite, savoring the cozy, comforting flavors. A true crowd-pleaser that feels worthy of a special occasion yet is simple enough for any fall evening.

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Ingredient List

Bread

• 16 oz French baguette, cubed into ½-inch pieces (preferably stale – more on this below!)

Apple Pie Filling

• 1¾ lb Gala apples (about 4–6), peeled, cored, and diced
• 4 tablespoons unsalted butter
• 2½ tablespoons all-purpose flour
• 2 teaspoons apple pie spice
• ¾ cup brown sugar
• 1 cup water

Custard

• 5 large eggs
• 4 tablespoons unsalted butter, melted
• 2¼ cups whole milk
• 2 teaspoons vanilla extract
• ½ cup brown sugar
• 1 teaspoon apple pie spice
• 1 teaspoon ground cinnamon

Optional for Serving

• Vanilla ice cream (highly recommended – life’s too short!)

Substitution Notes: No Gala apples? Honeycrisp or Granny Smith work beautifully too. Out of apple pie spice? Mix 1 teaspoon cinnamon + ¼ teaspoon each nutmeg and allspice. Heavy cream can replace some of the milk for extra richness!

Why These Ingredients Work

Day-old bread acts like a sponge for the custard without turning to mush. I found this out when I tried using fresh bread once – disaster. The Gala apples keep some bite even after cooking, and they don’t get overly sweet like Red Delicious would.

Brown sugar has that molasses undertone that makes everything taste homemade. The separate apple cooking step concentrates all those flavors into syrup we’ll use later. It’s like making apple pie filling but better because we save all the good stuff.

Essential Tools and Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Medium saucepan
• Whisk
• Fine-mesh strainer
• Measuring cups and spoons
• Sharp knife for cubing bread

How To Make Apple Pie Bread Pudding

Step 1: Prepare Your Bread

Cut the baguette into half-inch chunks. If your bread is fresh, spread it on a baking sheet and stick it in a 200°F oven for about two hours. You want pieces that won’t dissolve when they hit liquid.

Step 2: Create the Apple Magic

Mix diced apples with flour, brown sugar, and spice in a bowl. Melt butter in your saucepan, then dump in the apple mixture with the water. Cover and let it bubble away on medium-low for 10-15 minutes until the apples give when you poke them with a fork.

Pour everything through a strainer but keep that liquid – it’s basically apple syrup.

Step 3: Assemble Your Masterpiece

Crank your oven to 375°F and butter that baking dish real good. Dump in the bread, then scatter those cooked apples all through it, poking some pieces down into gaps.

Step 4: Make the Custard

Beat eggs, melted butter, milk, vanilla, brown sugar, and spices together until it looks uniform. Pour this over the bread and push down gently with a spoon so everything soaks in.

Step 5: Bake to Perfection

Slide it into the oven uncovered for 30 minutes. When the top looks golden, cover with foil and bake another 15-20 minutes. The center should bounce back when you touch it.

Step 6: The Grand Finale

Pull it out and pour that saved apple liquid all over the top right away. Let it sit for 10 minutes before cutting – this isn’t optional if you want clean slices.

Expert Tips

Fresh bread will ruin this whole thing. It dissolves into paste and you end up with apple-flavored mush instead of pudding. If you only have fresh bread, dry it out first or buy day-old from the bakery.

I started making the apple part the day before because it tastes even better after sitting overnight. Cold eggs won’t mix as smooth, so pull them out 30 minutes early.

Pro Tips & Cooking Hacks

Don’t throw away that apple cooking liquid – it’s the secret weapon. When you pour the custard over everything, really push it down so the dry spots disappear. If the top starts getting too dark, cover it earlier.

Stick a toothpick in the center like you would with cake. It should come out with just tiny wet bits stuck to it. That 10-minute rest isn’t negotiable unless you like your pudding falling apart on the plate.

Flavor Variations

Pour caramel sauce between the layers before baking for caramel apple vibes. Throw in dried cranberries with the apples for holiday colors. Two tablespoons of bourbon in the custard makes it grown-up.

Switch out some brown sugar for real maple syrup if you want Vermont cabin feels. Chopped nuts on top add crunch – pecans or walnuts both work great.

Make-Ahead Options

Build the whole thing the night before, wrap it tight, and stick it in the fridge. Just add 10 minutes to the baking time since it starts cold. That apple mixture keeps for two days covered in the fridge.

I dry extra bread cubes when I remember and keep them in a container for up to three days. Makes spontaneous pudding possible.

Recipe Notes & Baker’s Tips

This recipe forgives a lot of mistakes, which is why I love it for stress cooking. The balance matters though – enough liquid to make it creamy but not so much it never sets up.

Every oven runs hot or cold, so watch what’s happening more than the clock. If it’s browning fast, cover it earlier than I said.

Serving Suggestions

Serve it warm every time – room temperature bread pudding is sad bread pudding. Vanilla ice cream melting on top is perfection, but whipped cream with a pinch of cinnamon runs a close second.

Store-bought caramel sauce makes it fancy enough for company. Heavy cream poured around each serving works too. Strong coffee cuts through all that richness nicely.

How to Store Your Apple Pie Bread Pudding

Cover it and leave on the counter for two days max, though it never lasts that long around here. In the fridge it keeps five days wrapped tight.

For longer storage, freeze it up to three months in chunks. Reheat in a 300°F oven for 15-20 minutes, or nuke individual pieces for 30-60 seconds.

Allergy Information

This has eggs, dairy, and gluten in it. For dairy-free, try canned coconut milk and plant butter. Gluten-free bread works but dry it out extra well since it gets mushier faster.

Can’t do eggs? Commercial egg replacer might work but the texture won’t be the same. I haven’t tried it myself so no promises.

Questions I Get Asked A Lot

Can I use regular sandwich bread?

Sure thing. Use about 12-14 slices with crusts cut off, then cube them up. Brioche or challah make it extra rich if you want to go fancy.

My bread pudding came out too wet – what happened?

Either your bread wasn’t stale enough or it needs more time in the oven. Cover with foil and give it another 10-15 minutes.

Can I make single servings?

Absolutely. Use ramekins or big muffin cups and cut the baking time to 20-25 minutes.

What if I don’t have apple pie spice?

Mix 2 teaspoons cinnamon with half a teaspoon nutmeg and quarter teaspoon allspice. Close enough.

Can I add nuts to this?

Half a cup of chopped pecans or walnuts mixed in with the apples works great. My husband’s allergic so I leave them out, but they’re good.

This Apple Pie Bread Pudding Delight has become our fall tradition, right up there with pumpkin carving and arguing over thermostat settings. It’s one of those recipes that makes your house smell like childhood memories and tastes even better than it smells.

Hope your family loves it as much as mine does!

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your baking adventures and any creative twists you added.