Why You’ll Love Apple Pie Bread Pudding Recipe

This recipe transforms simple ingredients into something magical. It combines the best of two beloved desserts — apple pie and bread pudding — for a dessert that’s richer and more comforting than either on its own. The cinnamon‑apple filling gives a cozy, autumnal flavor, while the custardy bread soaks up all the delicious juices, resulting in a soft, gooey interior and crisp top. Serve it warm, and the contrast with melting ice cream makes each bite truly irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 oz French baguette

Apple Pie Filling:

1 3/4 lb apples (about 4‑6)
4 Tbsp butter
2 1/2 Tbsp all‑purpose flour
2 tsp apple pie spice
3/4 cup brown sugar
1 cup water

Bread Pudding:

5 large eggs
4 Tbsp unsalted butter, melted
2 1/4 cups whole milk
2 tsp vanilla extract
1/2 cup brown sugar
1 tsp apple pie spice
1 tsp ground cinnamon
Optional: vanilla ice cream for serving

Directions

Prepare the bread:
Cut the baguette into 1/2‑inch cubes. Spread them on a rimmed baking sheet and let them stale for about 24 hours. (Alternatively, preheat the oven to 200 °F and dry the bread cubes in the oven for 1.5–2 hours.)
Make the apple pie filling:
Peel, core, and dice the apples into small cubes. In a mixing bowl, toss the apple cubes with flour, brown sugar, and apple pie spice. In a saucepan over medium heat, melt the butter. Add the apple mixture, stir well, then add water. Bring to a simmer, cover, and cook over medium-low heat until the apples are soft (about 10–15 minutes), stirring often. Remove from heat and strain, reserving the apple juices for later.
Assemble the pudding:
Preheat the oven to 375 °F and lightly grease a 9×13-inch casserole dish. Spread the stale bread cubes evenly in the dish. Spread the cooked apples over the bread, making sure some apples slip between the bread cubes.
Make the custard:
In a large mixing bowl, whisk together the eggs, whole milk, melted butter, vanilla extract, brown sugar, apple pie spice, and cinnamon until smooth. Pour the custard over the bread and apples, pressing gently so the bread soaks up the mixture.
Bake:
Bake uncovered for 30 minutes. Then loosely cover the top with aluminum foil to prevent over‑browning and bake another 15–20 minutes, until the pudding is set.
Finish:
Remove from the oven and pour the reserved apple juices over the warm bread pudding. Let it rest for about 10 minutes before cutting. Serve warm, optionally topped with a scoop of vanilla ice cream.

Servings and timing

Serves: 9 (in a 9×13 casserole dish)
Prep time: about 15 minutes (plus 24 hours for bread to stale)
Cook time: about 55 minutes
Total time: about 1 hour 10 minutes (not counting bread‑drying time)

Storage/Reheating

Store the bread pudding in an airtight covering (plastic wrap or a lid) in the refrigerator for up to 3–4 days. To reheat, cut a slice and warm it briefly in the microwave until heated through.

Variations

Use a different type of bread — challah, brioche, or a rustic loaf — for different textures.
Swap in a mix of tart and sweet apples to balance flavor.
Add a handful of raisins or nuts (pecans or walnuts) for extra chewiness or crunch.
For a more indulgent dessert, drizzle some caramel sauce or maple syrup before serving.
Use a store‑bought apple pie spice blend, or make your own (ground cinnamon, nutmeg, allspice) to control spiciness.

FAQs

How do I know when the bread pudding is fully baked?

Check the center: if it’s still jiggly or feels squishy, it needs more time. When it yields slightly under gentle pressure and feels firm, it’s done.

Can I use fresh bread instead of stale?

Yes, but slightly stale or day‑old bread works best — it soaks up the custard evenly without getting soggy. If using fresh bread, you can dry it in a low oven (200 °F for 1.5–2 hours) before assembling.

What type of apples work best?

Firm apples that hold their shape when cooked — like Gala, Granny Smith, or Honeycrisp — are ideal. These prevent the filling from getting too mushy.

Can I prepare this ahead of time?

Yes. You can make the apple filling ahead and store apples and sauce separately in the fridge. Or assemble the bread pudding (without baking) in the dish, cover, refrigerate for up to 24 hours, then bake when ready.

Can I freeze the bread pudding?

It’s best stored in the refrigerator for 3–4 days. Freezing is possible — wrap slices tightly — but texture may change; some custards become slightly watery after thawing.

What can I serve with it?

Warm bread pudding pairs beautifully with vanilla ice cream, whipped cream, or a drizzle of caramel or maple syrup. A sprinkle of powdered sugar or a side of fresh fruit also works nicely.

Is this dish suitable for breakfast?

Absolutely — with eggs and milk in the custard, it works well as a rich, indulgent breakfast or brunch treat.

Can I adjust the sweetness?

Yes. If you prefer less sweet, reduce the brown sugar in the custard or in the apple filling. You can also use less-sweet apple varieties.

What if I don’t have apple pie spice?

You can make a quick substitute mixing cinnamon with a pinch of nutmeg and allspice (or even a dash of clove) — this will give a similar warm, spiced flavor.

Does the pudding need a custard liquid like cream or half‑and‑half instead of whole milk?

Whole milk works well and keeps the pudding light yet creamy. For a richer pudding, you could substitute part of the milk with cream or half‑and‑half, though it will increase the richness and calories.

Conclusion

This Apple Pie Bread Pudding is a comforting, heartwarming dessert that brings together the best of apple pie and bread pudding in one dish. With its soft, custardy interior, tender spiced apples, and golden baked top, it’s ideal for cozy evenings or special occasions. Easy to assemble and even easier to fall in love with, this dessert is sure to become a favorite — especially when topped with melting vanilla ice cream.