Apple Pie Bread Pudding

A Cozy, Custardy Dessert That Tastes Like Fall Wrapped in a Blanket

Hey there, friend.

You ever stumble into one of those recipes by accident and then wonder how you ever lived without it? That’s exactly how this Apple Pie Bread Pudding came to be.

It was one of those gray afternoons where the sky can’t make up its mind, the coffee’s already gone cold, and your socks don’t match—but you don’t care because the house smells like cinnamon and butter. I had a hunk of bread that had gone a little stiff, three apples I meant to turn into pie two weeks ago, and a craving for something warm, soft, and just sweet enough to feel like a treat.

And somehow, out of that humble start, this dish was born. It’s gooey in the center, golden on top, and every bite tastes like the inside of a fresh-baked apple pie got all cozy with a French toast casserole. You can eat it straight from the pan, whispering “just one more bite” to nobody in particular. (Been there. Zero regrets.)

Why You’ll Be Obsessed ?

Velvety inside, golden on top — it’s soft and spongy in the best way, with edges that toast up just right.
Spiced like your favorite apple pie — warm cinnamon, a hint of nutmeg, and sweet apples in every forkful.
No-fuss, pantry-friendly — uses ingredients you probably already have hanging around
Flexible as can be — Want to toss in some pecans? A splash of whiskey? Raisins? Go wild.

Frequently Asked Questions (FAQs) ❓

Can I make this ahead of time?

Yes, and honestly—it’s even better that way. Making this Apple Pie Bread Pudding ahead of time gives the custard more time to soak deep into the bread, turning it soft and almost souffle-like in the middle. If you’re prepping it the night before, just assemble everything (bread, apples, and custard mixture) and pour it into the baking dish. Cover tightly with foil or plastic wrap and refrigerate overnight. The next day, pull it out and let it sit on the counter for about 30 minutes to take the chill off. Then bake as directed. You might need to add an extra 5–10 minutes of baking time since it’ll be going into the oven cold. Prepping ahead like this is a game-changer during the holidays or for brunch parties—less last-minute fuss, and more time sipping coffee while your kitchen fills with the smell of bubbling apples and cinnamon. It’s the kind of make-ahead magic we all need.

Can I freeze leftovers?

Absolutely! Freezing this bread pudding is a great way to save any leftovers for a rainy day—or for when that late-night sweet tooth strikes. First, let the pudding cool completely, then cut it into individual portions. Wrap each piece tightly in plastic wrap or aluminum foil, and place them in a freezer-safe bag or airtight container. This keeps everything from drying out or picking up any weird freezer smells. It’ll keep well for up to 2 months. To reheat, unwrap a slice and either microwave it (covered with a damp paper towel to keep it moist) or place it in a 300°F oven for about 10–15 minutes. If you’re feeling extra, drizzle with warm caramel or a splash of cream before serving. The texture holds up beautifully, and the flavor deepens over time, making it one of those rare desserts that actually tastes just as delicious out of the freezer as it did the day you made it.

Is the caramel sauce optional?

Technically? Yes. But would I skip it? Not in a million years. The caramel sauce is like the final flourish—the silk ribbon that ties the whole dessert together. It adds this buttery, slightly salty, deeply golden sweetness that seeps into the warm bread pudding, highlighting the cinnamon-spiced apples and giving every bite that extra something. It’s rich, but not overwhelming, and just a little drizzle transforms a humble pudding into something that feels restaurant-worthy. If you’re short on time, you can absolutely use store-bought caramel, but homemade takes just minutes and is so worth it. Melt some brown sugar and butter, stir in cream and a pinch of salt, and boom—liquid gold. And if you’re not into caramel? A bourbon glaze, maple syrup, or even a scoop of melting vanilla ice cream will do just fine. But if you ask me, that warm caramel sauce is the secret handshake of this whole recipe.

What if I don’t have heavy cream?

No heavy cream? No problem at all. While heavy cream adds an extra layer of richness and silkiness to the custard, it’s not a dealbreaker if you don’t have it on hand. You can swap it out for half-and-half, evaporated milk, or just use more whole milk—your bread pudding will still turn out luscious and satisfying. Another great substitute is mixing a tablespoon of melted butter into ½ cup of milk, which mimics the fat content of cream pretty well. Just keep in mind: the lower the fat content, the lighter and slightly less custardy the final texture will be. Still absolutely delicious, just a little less indulgent. And sometimes, that’s exactly what you want. The beauty of bread pudding is its flexibility—you can bend it to what your pantry holds and it won’t fuss. So go ahead and use what you’ve got. It’ll still come out warm, comforting, and irresistible.

Ingredients:

For the Bread Pudding:

6 heaping cups of day-old bread, torn or cubed (French, sourdough, challah—whatever’s hanging out in your bread box)
3 apples, peeled and diced (Granny Smith for tartness, or Honeycrisp for sweetness—or a mix of both!)
4 large eggs
2 cups whole milk
½ cup heavy cream (makes it richer and silkier)
¾ cup granulated sugar
½ cup packed brown sugar
2 teaspoons cinnamon
½ teaspoon nutmeg (freshly grated if you’re feeling fancy)
1 tablespoon vanilla extract
A pinch of salt
2 tablespoons unsalted butter, melted (for drizzling on top)

For the Caramel Drizzle (optional but highly recommended):

½ cup packed brown sugar
¼ cup butter
2 tablespoons heavy cream
Pinch of flaky sea salt (just a little, for contrast)

Instructions:

1-Dry out the bread.
If your bread isn’t already a little crusty and stale, pop it in a 300°F oven for 10 minutes. You want it dry enough to soak up all the custard without turning to mush.

2-Toss the apples.
Peel, core, and dice your apples. Aim for pieces about the size of sugar cubes—small enough to soften in the oven, but big enough to hold their own.

2-Whisk the custard.
In a big mixing bowl, whisk together the eggs, milk, cream, sugars, cinnamon, nutmeg, vanilla, and salt. It should smell like a candle you wish existed.

3-Bring it all together.
Fold the bread and apples into the custard. Give it a few gentle stirs, then let it sit for 15 minutes so the bread can soak up all that creamy goodness.

4-Pour and prep.
Grease a 9×13 baking dish (butter works best). Pour in the mixture, then drizzle the melted butter over the top. If you’re feeling extra, sprinkle a little cinnamon sugar over the surface.

5-Bake it.
Bake at 350°F for 45–50 minutes. You’re looking for a golden top with the slightest jiggle in the middle—it’ll finish setting as it cools.

6-Make the caramel drizzle.
In a small saucepan, melt the butter and brown sugar over medium heat. Stir until smooth, then add the cream and a pinch of salt. Let it bubble for 2–3 minutes until it thickens just a bit. Remove from heat and try not to eat it with a spoon.

7-Serve with love.
Drizzle the caramel over warm slices. Top with whipped cream or ice cream if you’re feeling celebratory (and honestly, when aren’t we?).

🍎 Pro Tips for Apple Pie Bread Pudding Success:

Use sturdy, day-old bread
Soft sandwich bread won’t cut it here—it’ll turn mushy fast. Go for a crusty French loaf, rustic sourdough, or even brioche if you want something richer. Dry bread holds up to the custard and gives you that perfect contrast: soft inside, crisp golden top.
Let the bread soak
Once you mix everything together, let the bread sit in the custard for at least 15–20 minutes before baking. This resting time allows the bread to soak up every last drop of that spiced, creamy goodness. If you skip this step, the center might turn out dry or uneven.
Mix apple textures and flavors
Using a combo of tart (like Granny Smith) and sweet (like Fuji or Honeycrisp) apples adds complexity. Tart apples hold their shape and balance the sweetness, while sweet ones melt into the pudding and add a buttery texture.
Don’t overbake it
You want the top to be golden and slightly crisp, but the center should still have a gentle jiggle when you pull it from the oven. It will continue to set as it cools. Overbaking makes it dry and spongy instead of custardy and dreamy.
Spice it your way
Don’t be afraid to play with your spice blend. A little ground ginger adds warmth, and cardamom can bring a subtle floral note. If you love chai flavors, you can even toss in a pinch of ground cloves or allspice.
Brown your butter for extra flavor
If you have a few extra minutes, melt your butter for the top until it turns golden brown and smells nutty. Pouring browned butter over the pudding before baking takes the flavor to a whole new level—rich, toasty, and just a touch caramelized.

Storage + Serving Suggestions:

Store it: Cover tightly and refrigerate for up to 4 days. It actually tastes better the next day, when the flavors have had time to mellow and mingle.
Reheat it: Pop it in the oven at 300°F until warmed through, or zap individual servings in the microwave for 30–60 seconds.

Serve it up: This is dreamy with: