Creamy, comforting, and bursting with warm cinnamon apples, this Apple Pie Bread Pudding is the kind of dessert that hugs you from the inside out. It combines the best parts of apple pie and bread pudding — tender apple pieces, custardy bread, and a gooey caramel drizzle — into one simple, crowd-pleasing bake. Fun fact: bread pudding began as a resourceful way to use stale bread, so every delicious bite is a little bit thrifty and a lot satisfying.
This recipe is special because it’s quick to prepare, forgiving with ingredients, and perfect for feeding a family or bringing to a potluck. If you like classic desserts with a modern twist, you’ll love how this compares to my buttery apple pie biscuits; both celebrate apple and spice, but this one is softer, creamier, and easier to scale up for a crowd. For a similar cozy twist, check out this take on an old-fashioned apple pie bread pudding that fans of classic desserts adore.
Pull out a baking dish, toss a few pantry staples together, and in under an hour you’ll have a dessert that feels homemade and indulgent. Let’s make something warm and memorable.
What is Apple Pie Bread Pudding?
What’s in a name? Apple Pie Bread Pudding is basically apple pie in a cozy, custard-soaked bread form — think apples and cinnamon taking a relaxing bath in a creamy egg custard, then baked until golden. Why call it that? Maybe someone once wanted apple pie but loved the softness of bread pudding more — so they combined them. Or maybe it’s just because it tastes like apple pie and cuddles like bread pudding. Who decided these names is anyone’s guess, but as the old saying goes, “the way to a man’s heart is through his stomach.” If that doesn’t convince you to try a slice, the caramel sauce will. Give it a go and tell me what you think!
Why You’ll Love This:
- Comforting, layered flavor: Soft, cinnamon-spiced bread absorbs a rich vanilla custard and mingles with juicy apple pieces and plump raisins for a lush, layered bite.
- Budget-friendly and waste-reducing: This recipe is a great way to use day-old bread and kitchen staples, stretching ingredients into a satisfying dessert with minimal cost.
- Irresistible toppings: The warm brown sugar and butter caramel sauce elevates every forkful and pairs perfectly with cold vanilla ice cream.
If you enjoy the rustic warmth of a pecan pie bread pudding without the crust, this recipe shares that same cozy appeal but leans fruit-forward and custardy. Ready to make it? I promise it’s easier than you think — bake it for company or for a calm Sunday treat.
How to Make:
Quick Overview
This Apple Pie Bread Pudding is straightforward: cube bread, toss with a cinnamon-vanilla custard and apples, bake until puffed and golden, then finish with a glossy caramel sauce. Preparation is simple, texture is creamy with slightly crisp edges, and the standout element is that warm caramel drizzle that melts into every nook and cranny. Total time: about 10–15 minutes prep and 30–40 minutes baking, plus 5 minutes for the sauce.
Ingredients
- 8 cups bread, cubed (preferably dry or day-old)
- 3 medium apples, peeled, cored, and chopped
- 4 large eggs
- 1 cup vanilla yogurt (room temperature)
- 1 cup milk (room temperature)
- 2 teaspoons cinnamon (divided)
- 1/2 teaspoon nutmeg
- 1/2 cup granulated sugar
- 2 tablespoons granulated sugar (for topping)
- 1/2 cup raisins
- 1 cup unsalted butter (for sauce; melted as needed)
- 1 cup heavy cream (for sauce)
- 1 cup brown sugar (for sauce)
Directions
- Preheat oven to 350°F and grease a 9×13-inch baking dish. Make sure the dish is well-buttered or sprayed so the pudding releases easily.
- In a large bowl, whisk together vanilla yogurt, milk, eggs, 1 teaspoon cinnamon, nutmeg, and 1/2 cup granulated sugar until smooth and combined.
- Add the chopped apples and raisins to the custard mixture. Fold in the bread cubes until they are evenly coated; press gently so the bread absorbs the custard.
- Pour the mixture into the prepared baking dish, spreading evenly so the top is level.
- Mix the remaining 2 tablespoons granulated sugar with 1 teaspoon cinnamon and sprinkle evenly over the top for a lightly sweetened, spiced crust.
- Bake for 30–40 minutes, or until puffed and golden brown and a knife inserted into the center comes out mostly clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Meanwhile, in a saucepan over medium-low heat, combine 1 cup unsalted butter, 1 cup heavy cream, and 1 cup brown sugar. Bring to a boil, stirring, then reduce heat and simmer 5 minutes until thickened slightly.
- Drizzle warm caramel sauce over individual servings and serve with vanilla ice cream if desired.
What to Serve With:
- Vanilla ice cream or whipped cream for contrast with the warm pudding.
- A simple green salad with a tangy vinaigrette to balance sweetness if you’re serving this after a heavy meal.
- Coffee, black tea, or a spiced chai for cozy pairing.
- For a brunch twist, serve alongside pork sausage links or crispy bacon for a sweet-and-salty combo.
- If you want more apple-focused baking, try pairing with light apple compote or a slice of apple pie biscuits for variety: apple pie biscuits.
Top Tips for Perfecting:
- Use day-old bread: Slightly stale bread absorbs custard better without turning to mush. If your bread is fresh, dry it in the oven for 10 minutes.
- Chop apples uniformly: Even-sized pieces cook more evenly; choose a firm apple like Granny Smith or Honeycrisp for texture.
- Custard temperature: Bring milk and yogurt to room temperature before mixing with eggs to prevent scrambling.
- Don’t over-soak: Fold gently — aim for bread that’s saturated but not falling apart.
- Sauce consistency: Simmer the caramel sauce until it coats a spoon; it will thicken as it cools.
- Add-ins: Swap raisins for chopped dried apricots or toasted pecans for a crunchier bite.
- Avoid soggy tops: If the center is set but the top feels soft, give it a few extra minutes; tent with foil if needed to prevent over-browning.
Storing and Reheating Tips:
- Refrigeration: Store leftover pudding in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze baked pudding (without sauce) for up to 2 months. Wrap tightly in foil and place in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheating: Warm individual portions in the microwave for 45–60 seconds or reheat a larger portion in a 325°F oven until heated through, about 15–20 minutes. Add fresh caramel sauce after reheating to restore that just-made shine.
- Sauce storage: Keep caramel sauce in a sealed jar in the fridge for up to 1 week. Gently rewarm on the stove or in the microwave before using.
FAQs
What type of bread works best for bread pudding?
Day-old white sandwich bread or brioche works beautifully because it soaks up custard without becoming too dense. Whole wheat or challah also make excellent, flavorful choices.
Can I make this ahead of time?
Yes. Assemble the pudding, cover, and refrigerate for up to 24 hours before baking. This actually helps the flavors meld and makes it perfect for entertaining.
Can I skip the raisins?
Absolutely. Omit them or replace with chopped dried apricots, cranberries, or chopped nuts for texture.
Is there a dairy-free version?
Substitute dairy milk with almond or oat milk, use a dairy-free yogurt, and replace butter with a vegan butter alternative. The sauce can be made with coconut cream and dairy-free margarine.
How do I prevent the bread pudding from becoming watery?
Don’t over-soak the bread; press gently to coat but avoid leaving it to sit too long before baking. Also ensure your bread isn’t too densely packed in the dish.
Conclusion
This Apple Pie Bread Pudding is an easy, forgiving dessert that delivers cozy, familiar flavors with minimal fuss — perfect for weeknight baking, weekend brunch, or a dessert to impress guests without stress. The combination of soft, custardy bread, tender apples, and a buttery caramel sauce makes it a new favorite for family gatherings. If you want to see another trusted version and pick up extra tips, check the full tested recipe for Apple Pie Bread Pudding and then come back to make this one your own. Give it a try, share it with someone you love, and enjoy every warm, cinnamon-kissed bite.
Apple Pie Bread Pudding
Equipment
- Baking Dish
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 8 cups Bread, cubed (preferably dry or day-old)
- 3 medium Apples, peeled, cored, and chopped
- 4 large Eggs
- 1 cup Vanilla yogurt (room temperature)
- 1 cup Milk (room temperature)
- 2 teaspoons Cinnamon (divided)
- 1/2 teaspoon Nutmeg
- 1/2 cup Granulated sugar
- 2 tablespoons Granulated sugar (for topping)
- 1/2 cup Raisins
- 1 cup Unsalted butter (for sauce; melted as needed)
- 1 cup Heavy cream (for sauce)
- 1 cup Brown sugar (for sauce)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish. Make sure the dish is well-buttered or sprayed so the pudding releases easily.
- In a large bowl, whisk together vanilla yogurt, milk, eggs, 1 teaspoon cinnamon, nutmeg, and 1/2 cup granulated sugar until smooth and combined.
- Add the chopped apples and raisins to the custard mixture. Fold in the bread cubes until they are evenly coated; press gently so the bread absorbs the custard.
- Pour the mixture into the prepared baking dish, spreading evenly so the top is level.
- Mix the remaining 2 tablespoons granulated sugar with 1 teaspoon cinnamon and sprinkle evenly over the top for a lightly sweetened, spiced crust.
- Bake for 30–40 minutes, or until puffed and golden brown and a knife inserted into the center comes out mostly clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Meanwhile, in a saucepan over medium-low heat, combine 1 cup unsalted butter, 1 cup heavy cream, and 1 cup brown sugar. Bring to a boil, stirring, then reduce heat and simmer 5 minutes until thickened slightly.
- Drizzle warm caramel sauce over individual servings and serve with vanilla ice cream if desired.
