• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×
Katie's Cucina » Recipes » Dessert

Apple Pie Bread Pudding

Published: Oct 10, 2012 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

53 shares
  • Share
  • Tweet
  • Flipboard
  • Threads
  • WhatsApp
Jump to Recipe Print Recipe
two white bowls filled with Apple Pie Bread Pudding with a casserole dish in the background.

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.

Two bowls filled with bread pudding with sauce .

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.

Table of contents

  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Apple Recipes

Ingredients

Basked of apples with an apple cut in half and in wedges in front of the basket.
  • 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

How many servings does this bread pudding recipe make?

You can easily feed 8-10 adults with this bread pudding recipe. You can stretch it further by adding 1-2 scoops of ice cream to each serving.

Can bread pudding sit overnight before cooking?

Yes, you can let the bread pudding sit overnight if needed and then cook the next day. Just make sure you refrigerate it and let it sit out at least an hour before baking.

Can you freeze apple bread pudding?

Yes, you can freeze apple bread pudding. Simply place pieces of cooked bread pudding into an airtight container or freezer bag (label) and freeze for up to 3 months.

Tips & Tricks

Two white bowls on a cream colored cloth filled with bread pudding and cream sauce.

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!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

two white bowls filled with Apple Pie Bread Pudding with a casserole dish in the background.

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 Save Saved! 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
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
  • A slice of chocolate cake on a white plate with a two layer cake in the background.
    Chocolate Cake with Cream Cheese Frosting
  • 4 chocolate sugar cookies on a white plate with a pink striped white cloth in the background.
    Chocolate Sugar Cookies
  • Blue plate with slices of banana bread with chocolate chips with yellow bananas next to the plate.
    Banana Bread with Chocolate Chips
  • Glass jar filled with blueberry sauce with blueberries around it.
    Blueberry Compote

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« {Guest Post} Lemon-Lime Mini Muffins
Pasta and Peas Soup »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Christine (Cook the Story)

    October 12, 2012 at 1:50 pm

    This is BRILLIANT! So cozy and full of fall flavors. I am totally trying this this weekend. Although, the very idea of pie+bread pudding has me wondering about Pumpkin Pie Bread Pudding, which I might just try inventing myself. Thanks for the inspiration!

    Reply
  2. Terri Truscello Miller

    October 10, 2012 at 7:01 pm

    I had such a great time making this recipe for your blog, Katie. We are definitely going to have a bread class when you get back!

    Reply
  3. Laura Dembowski

    October 10, 2012 at 1:53 pm

    That looks so wonderful! I love soft and gooey warm bread pudding like that. The changing of seasons is overrated. I am hoping to trade the almost constant cold of Michigan for the warmth of Florida or California very soon.

    Reply
  4. Rachael {SimplyFreshCooking}

    October 10, 2012 at 1:02 pm

    Katie… I have issues with yeast, too! Not sure what the deal is with that! Terri… This recipe looks so great, and love the story about you and your Grandma!

    Reply
  5. Samantha

    October 10, 2012 at 12:55 pm

    I know what I’m making next with my giant bag of apples we just picked!

    Reply
  6. Julia @ Live Pretty

    October 10, 2012 at 10:19 am

    Love this idea, and so easy. My husband will devour this … thanks for the great recipe 🙂

    Reply
5 from 1 vote (1 rating without comment)

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • Broccoli Cheese Casserole spooned out of white baking dish
    Broccoli Casserole with Ritz Crackers
  • Top view of sage leaves in a buttermilk brine with raw turkey.
    Buttermilk Turkey Brine
  • Female hand holding a tortilla chip over a bowl of queso dip.
    Velveeta Cheese Dip
  • Glass plate filled with an apple pie with powdered sugar.
    Apple Pie with Streusel Topping
  • white bowl filled with mashed potato soup.
    Mashed Potato Soup
  • Green bowl filled with white gravy and a tray of biscuits next to the gravy bowl.
    Homemade White Gravy
  • Dried spaghetti on a countertop.
    KitchenAid Pasta Recipe
  • Grey roasting rack with a turkey breast on top.
    Oven Roasted Turkey Breast

Mexican Recipes

  • White square bowl filled with corn, cheese, and herbs.
    Mexican Street Corn Salad
  • White round plate with three soft fish tacos with avocado and cabbage on them.
    Mahi Mahi Tacos
  • How To Make Crunchy Hard Taco Shells
    How To Make Crunchy Hard Taco Shells
  • Tray of chips with square bowl on peach salsa with text on image for Pinterest.
    Peach Salsa

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2025
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY · ACCESSIBILITY STATEMENT · DESIGN BY GRACE + VINE STUDIOS

53 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.