If you’ve ever wished apple pie and bread pudding could merge into one warm, cinnamon-laced dessert, this recipe is your dream come true.

This Apple Pie Bread Pudding is loaded with buttery cinnamon apples layered between cubes of rich brioche bread, all soaked in a spiced vanilla custard and baked until golden and custardy inside.

It’s warm, gooey, slightly crisp on top—and absolutely made for fall (or anytime you crave comfort).

Why I Love This Recipe

Classic flavors meet indulgent texture – The combination of apple pie filling and soft, custard-soaked bread is unbeatable.

Great use for stale bread – The drier, the better—it soaks up flavor like a sponge.

Can be prepped ahead – Just assemble and bake when ready.

Make it a showstopper – Serve warm with vanilla ice cream and reserved apple syrup.

Flexible and forgiving – Works with different apples, breads, or dairy.

What You’ll Need (Ingredient Highlights)

Brioche bread – Buttery, soft, and perfect for soaking up custard. Dried out bread works best.

Apples – A mix of sweet (Gala) and tart (Granny Smith) creates great balance and texture.

Butter, flour, brown sugar, and spice – Come together to make a luscious apple pie filling.

Milk and cream – Create a rich, smooth custard base.

Eggs – Essential for setting the custard and holding it all together.

Vanilla, cinnamon, apple pie spice – Bring warmth and depth of flavor.

Pro Tips Before You Start

Dry the bread overnight – This ensures it absorbs the custard without getting mushy.

Save the apple syrup – It’s amazing drizzled over each serving.

Layer well – For the best flavor, alternate bread and apple filling evenly.

Use a baking sheet – Catch any spillover and help distribute heat.

Slight wobble is good – The center should jiggle slightly when done.

How to Make Apple Pie Bread Pudding

Step 1: Prep the Pan

Preheat the oven and grease your baking pan.

Line it with parchment paper and place it on a baking sheet. Set aside.

Step 2: Make the Apple Pie Filling

In a saucepan, melt the butter over medium heat.

Stir in the flour and apple pie spice until smooth.

Add the brown sugar and mix well.

Fold in the diced apples and water.

Cover and cook, stirring occasionally, until the apples are soft.

Strain the filling and reserve the syrup for serving later.

Step 3: Prepare the Custard

In a separate saucepan, combine the milk, cream, butter, sugar, salt, vanilla, cinnamon, and optional spice.

Heat over medium-low until the butter is fully melted, then remove from heat.

Whisk in the eggs one at a time until fully incorporated. Set aside to cool slightly.

Step 4: Layer the Bread and Apples

Add a layer of brioche cubes to the bottom of the prepared pan and press down gently.

Top with a layer of the cooked apple mixture.

Repeat the layers twice more, finishing with a layer of apples on top.

Step 5: Add the Custard

Slowly pour the custard evenly over the layered bread and apples.

Press down gently with a spatula to help the bread absorb the liquid.

Sprinkle with turbinado sugar if desired.

Step 6: Bake

Transfer the pan (on the baking sheet) to the oven and bake until the top is golden and the center is just set but still slightly wobbly.

Step 7: Cool and Serve

Let the pudding rest at room temperature for at least 10 minutes.

Serve warm with vanilla ice cream and a drizzle of the reserved apple syrup.

What to Serve It With

A big scoop of vanilla ice cream

Warm salted caramel sauce

Chopped toasted pecans or walnuts

A drizzle of maple syrup

Fresh whipped cream and a dusting of cinnamon

Variations / Substitutions

Use challah, croissants, or French bread instead of brioche.

Try pear or peach instead of apples.

Add raisins or dried cranberries for extra bursts of sweetness.

Use almond milk and coconut cream for a dairy-free version.

Make it boozy with a splash of bourbon or rum in the custard.

Storage & Leftovers

Refrigerator – Store covered for up to 4 days.

Reheat – Warm in the oven or microwave. Add a little cream to rehydrate.

Freezer – Freeze individual portions for up to 2 months.

Serving tip – Reheat with a splash of milk to keep it moist.

Make-ahead – Assemble the day before and bake when ready.

FAQs

Can I use fresh bread?
You can, but dried or day-old bread absorbs custard better.

Can I skip the turbinado sugar topping?
Yes—it adds crunch, but isn’t essential.

Can I make this dairy-free?
Absolutely—use dairy-free milk, cream, and butter substitutes.

Do I have to peel the apples?
It’s best to peel them for a softer texture.

What’s the best apple to use?
A mix of sweet and tart apples (like Gala and Granny Smith) works best.

Can I bake this in advance?
Yes—just reheat before serving for best texture.

Final Thoughts

This Apple Pie Bread Pudding is the ultimate cozy dessert.

It combines everything I love: buttery bread, warm spiced apples, and rich custard—all in one gooey, golden slice.

Serve it warm, cold, or straight out of the pan with ice cream melting over the top—it’s pure comfort food perfection.