Description
Transform day-old bread into the ultimate fall dessert with this Apple Pie Bread Pudding Delight recipe. Easy, comforting, and absolutely delicious
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
Notes
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.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American