Apple Pie Bread Pudding
A cozy dessert that pairs spiced apples with soft brioche bread and a rich custard. Topped with a sweet apple syrup and served warm, this bread pudding is perfect with a scoop of vanilla ice cream.
Ingredients
- 12 thick-cut slices of brioche bread or 12 brioche rolls preferably dried out overnight, cut into 1” cubes
- Optional: turbinado sugar for topping
Apple Pie Filling:
- 1¾ lb apples of choice ~5 apples; Gala and Granny Smith work well, peeled and diced
- 4 tbsp salted butter
- 2½ tbsp all-purpose flour
- 1 tsp apple pie spice
- ¾ cup brown sugar
- ½ cup water
Custard:
- 1 cup milk of choice
- 1 cup heavy cream
- 1½ tbsp salted butter
- ¼ cup + 3 tbsp granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Optional: ½ tsp apple pie spice
- 4 eggs at room temperature
Instructions
- Preheat oven to 350°F. Grease a 9” round or square baking pan and line with parchment.
- Place on a baking sheet.
- In a saucepan, melt butter for the apple filling. Stir in flour and spice.
- Add brown sugar, then apples and water.
- Cover and cook 10–15 min until soft. Strain and reserve juices.
- For the custard, heat milk, cream, butter, sugar, salt, vanilla, and spices over medium-low until butter melts.
- See full steps with tips & photos → https://wimpysdiner.net/apple-pie-bread-pudding/
Notes
- Make Ahead: Can be prepared the night before and baked the next day.
- Apple Variation: Use any firm apples like Fuji or Honeycrisp if you prefer.