Apple Pie Bread Pudding

Here’s a delicious recipe for Apple Pie Bread Pudding — perfect for cozy mornings or a comforting dessert. It’s got all the warm spices and apple pie flavor you love, baked into soft, custardy bread.

 Ingredients:

For the Bread Pudding:

5 cups day-old bread, cubed (brioche or French bread works best)

3 large eggs

1 ½ cups whole milk

1 cup heavy cream

¾ cup granulated sugar

½ cup brown sugar

2 tsp vanilla extract

1 ½ tsp ground cinnamon

¼ tsp nutmeg

Pinch of salt

2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)

2 tbsp unsalted butter, melted

Optional Add-ins:
½ cup chopped pecans or walnuts

¼ cup raisins

For the Caramel Apple Topping (Optional but Delicious!):

2 medium apples, thinly sliced

2 tbsp butter

3 tbsp brown sugar

1 tsp cinnamon

Instructions:

Prep the Bread
Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish.

Place bread cubes in a large bowl.

Make the Custard

In another bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt.

Stir in the melted butter.

Assemble

Add the diced apples (and optional nuts/raisins) to the bread.

Pour custard over the bread and toss to coat evenly.

Let it sit for 10–15 minutes so the bread absorbs the liquid.

Bake

Transfer the mixture to your greased dish.

Cover with foil and bake for 30 minutes.

Uncover and bake another 20 minutes, or until golden brown and set.

Optional: Caramel Apple Topping
While the pudding bakes:

In a skillet, melt 2 tbsp butter over medium heat.

Add sliced apples, 3 tbsp brown sugar, and 1 tsp cinnamon.

Cook until soft and syrupy (about 8–10 minutes).

Spoon over warm bread pudding before serving.

Serve It With:
A scoop of vanilla ice cream

A drizzle of caramel sauce

Fresh whipped cream

Or eat it warm straight from the pan

 Storage:

Store leftovers in the fridge for up to 4 days.

Reheat in the microwave or oven.