Apple Pie Bread Pudding

Apple Pie Bread Pudding is a great way to not only use up stale bread, but also make a delicious comforting dessert to feed a large group of people.

If you love bread pudding you are going to love this recipe for Apple Pie Bread Pudding that my friend Terri created from Love and Confections. Of course, I also love to make my White Chocolate & Dried Cranberry Croissant “Bread” Pudding and my Pumpkin Pie Bread Pudding. For a similar consistency and more breakfast like you can make my Baked French Toast Casserole or my French Toast Muffins.

Ingredients

• Spices – You will need Cinnamon, Nutmeg, Allspice for this recipe.
• Granulated Sugar – This is needed to sweeten up the bread.
• Whole Milk – I like to use whole milk for a creamy consistency.
• Eggs – This is a custard base dessert and you need a lot of eggs.
• Loaf of Bread – A nice crusty Bread like Italian or Country work best.
• Apples – You can use a few small apples or just 3 large apples.
• Lemon Juice – Helps the apples not brown and cuts the sweetness from the sugar.

Directions

• Combine the Cinnamon, Nutmeg and Allspice and set aside. Cut the Bread into inch-sized cubes and set aside.
• In a medium saucepan, scald the Whole Milk but do not bring it to a boil. While the Milk is heating, crack the Eggs into a large bowl and whisk vigorously with 1-½ cups of Granulated sugar.
• Once the Milk is warm, slowly pour into the Egg and Sugar mixture while whisking constantly*. Once all the Milk is added, whisk in 1 & ½ teaspoons of the homemade apple pie Spice Mix.
• Place all the bread into the large bowl so it can soak up the mixture. You can toss it with a spoon and press down to make sure all the bread touches liquid. Leave it to “soak” for 30 minutes.
• Heat the oven to 300F. Wash and dice the Apples into ½ inch cubes. Place the apples in a bowl and add the Lemon Juice, the rest of the Spice Mix and stir until the apples are completely coated.
• Using a 2.5 quart Corningware or deep casserole dish (or if you prefer, individual portioned dishes) layer the soaked Bread and the Apple Mixture in 5 layers, beginning and ending with the Bread.
• Place a large dish or pan (big enough to fit the casserole dish and about 4 cups of water) on the rack in the middle of your oven. Place the casserole dish inside and then add the water – this is the easiest way so you don’t create a big mess by moving the already full water bath into to oven.
• Cook for 45-55 minutes. The top will look slightly crisp and the bread should be moist, but cake-like with no excess liquid around the edges. Very carefully, and if you can, take the bread pudding out of the water bath and let it cool slightly before eating. If you can’t grab the casserole dish, take both containers out of the oven and let the water cool, until you can get the casserole out of the water bath. Again, please be careful, because the water bath is extremely hot!
• Best served warm with either vanilla ice cream or homemade Creme Anglaise.

FAQs

Tips & Tricks

Here are all the tips and tricks I have learned when making this apple bread pudding recipe.

• Apples – If you don’t have 5 small apples you can use 3 medium Apples. I prefer the skin on for an added texture, but you can peel them if you do not like the skin.
• *Tempering – This technique of whisking in eggs is called Tempering, so the Eggs don’t curdle/scramble.
• Baking Dish – You can use one large 3 quart baking dish or individual oven proof baking dishes.
• Water Bath – One of the most important steps when making bread pudding is to use a water bath, or Bain Marie.

Apple Recipes

If you are still craving apples I have a few more delicious apple recipes.

• Apple Pie Milkshake
• Instant Pot Applesauce
• Apple Pie
• Cinnamon Apple Pancakes
• Apple Dump Cake

This recipe has the spices and warmth of freshly-baked apple pie with the all the appetizing qualities of a moist and rich bread pudding. Make sure you check out some of Terri’s other favorite pastries to make: Key Lime Cupcakes, Tarts and Zucchini Bread.

If you make this apple bread pudding recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Apple Pie Bread Pudding

Apple Pie Bread Pudding is a great way to not only use up stale bread, but also make a delicious comforting dessert to feed a large group of people.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 35 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 10

Calories: 554kcal

Author: Katie

Equipment

• ▢
  Oven

Ingredients

• ▢ 2 teaspoons Cinnamon
• ▢ ¾ teaspoon Nutmeg
• ▢ ¼ teaspoon Allspice
• ▢ 2 cups Granulated Sugar separated
• ▢ 4 cups Whole Milk
• ▢ 6 Eggs
• ▢ 1 large loaf of crusty Bread Italian or Country
• ▢ 5 small Apples
• ▢ 1 tablespoon Lemon Juice
• ▢ 4 cups hot tap water

Instructions

• Combine the Cinnamon, Nutmeg and Allspice and set aside. Cut the Bread into inch-sized cubes and set aside.
• In a medium saucepan, scald the Whole Milk but do not bring it to a boil. While the Milk is heating, crack the Eggs into a large bowl and whisk vigorously with 1-½ cups of Granulated sugar.
• Once the Milk is warm, slowly pour into the Egg and Sugar mixture while whisking constantly*. Once all the Milk is added, whisk in 1 & ½ teaspoons of the homemade apple pie Spice Mix.
• Place all the bread into the large bowl so it can soak up the mixture. You can toss it with a spoon and press down to make sure all the bread touches liquid. Leave it to “soak” for 30 minutes.
• Heat the oven to 300F. Wash and dice the Apples into ½ inch cubes. Place the apples in a bowl and add the Lemon Juice, the rest of the Spice Mix and stir until the apples are completely coated.
• Using a 2.5 quart Corningware or deep casserole dish (or if you prefer, individual portioned dishes) layer the soaked Bread and the Apple Mixture in 5 layers, beginning and ending with the Bread.
• Place a large dish or pan (big enough to fit the casserole dish and about 4 cups of water) on the rack in the middle of your oven. Place the casserole dish inside and then add the water – this is the easiest way so you don't create a big mess by moving the already full water bath into to oven.
• Cook for 45-55 minutes. The top will look slightly crisp and the bread should be moist, but cake-like with no excess liquid around the edges. Very carefully, and if you can, take the bread pudding out of the water bath and let it cool slightly before eating. If you can’t grab the casserole dish, take both containers out of the oven and let the water cool, until you can get the casserole out of the water bath. Again, please be careful, because the water bath is extremely hot!
• Best served warm with either vanilla ice cream or homemade Creme Anglaise.

Notes

Original Recipe from Love and Confections

• Apples – If you don’t have 5 small apples you can use 3 medium Apples. I prefer the skin on for an added texture, but you can peel them if you do not like the skin.
  
• *Tempering – This technique of whisking in eggs is called Tempering, so the Eggs don’t curdle/scramble.
• Baking Dish – You can use one large 3 quart baking dish or individual oven proof baking dishes.
• Water Bath – One of the most important steps when making bread pudding is to use a water bath, or Bain Marie.

Nutrition

Serving: 1c | Calories: 554kcal | Carbohydrates: 82g | Protein: 10g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 254mg | Potassium: 366mg | Fiber: 4g | Sugar: 68g | Vitamin A: 352IU | Vitamin C: 5mg | Calcium: 138mg | Iron: 2mg

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