Apple Pie Bread Pudding
Creamy, comforting, and bursting with warm cinnamon apples, this Apple Pie Bread Pudding combines the best parts of apple pie and bread pudding into one simple, crowd-pleasing bake.
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.
Notes
Use day-old bread for best results. You can substitute raisins with dried apricots or nuts for variation.