Apple pie bread pudding is a great spin on the classic apple pie. You still get all of the same classic flavors that you would expect from an apple pie, but its all dressed up in some delicious custard!
This is a recipe that I learned from Martha Stewart. I follow her recipe almost exactly how she makes it, but I find that it comes out better if I allow my bread to get stale first… and for some reason, I love the way it comes out with plain old white bread. The kind that you can make a PB&J out of!
I love bringing apple pie bread pudding to family and friends’ houses on Thanksgiving. The bread pudding has all of the fall feels, and it brings something different to a table full of pies! Serve it with my favorite salted caramel sauce and some ice cream and you’ll find yourself in fall heaven.
I suggest preparing this dish the night before. The bread needs to be out for at least 12 hours before pouring the custard over it. If you are reading this last minute and you don’t have the time, you can spread your bread cubes on a baking sheet, and bake in a 350° oven for 10-12 minutes, or until it is dry and almost crunchy.
apple pie bread pudding
All your favorite things about apple pie, transformed into bread pudding! Recipe by Martha Stewart.
- 8 oz white bread, or brioche, cut in 1 inch cubes
- 1 c heavy cream
- 1 c milk
- 3 large eggs
- 2 large granny smith apples
- 6 T unsalted butter, and more for greasing pie dish
- 2/3 c light brown sugar
- 1/3 c granulated sugar
- 2 t vanilla extract
- 1/2 t ground cinnamon
- 1/4 t ground allspice
- 1/4 t freshly grated nutmeg
- 1/2 t kosher salt
- turbinado sugar for sprinkling
- salted caramel sauce, optional
- vanilla ice cream, optional
Spread bread cubes on a sheet pan and leave out to get stale for 12 hours or overnight.
In a large bowl, whisk together cream, milk, and eggs. Add bread cubes to the bowl and toss to coat. Set aside and allow to soak for 30 minutes.
Preheat oven to 350° F with a rack positioned at the lower third of the oven. Butter a pie dish and set aside.
Melt butter in a small saucepan over medium heat.
Peel and core apples. Cut in half down through where the stem would go, and then half through the equator. Slice the apple quarters into 1/4 inch pieces. Set aside in a large bowl.
Melt butter in a small saucepan over medium heat. Once completely melted, remove the pan from heat. Whisk in the sugars, vanilla, spices, and salt. Pour the butter mixture over the bowl of apples. Toss the apples to coat.
With a rubber spatula, gently stir the apple mixture into the bread mixture. Transfer to the pie plate. Pour any excess liquid into the pie dish to fill it to the top. Place the pie dish on a baking sheet to catch any dripping while the bread pudding bakes.
Bake covered with aluminum foil for 45 minutes. Uncover the bread pudding and bake for another 30-35 minutes, until the top is golden brown and the center is set. If you press down on the middle of the bread pudding, it should slowly spring back up almost into place.
Allow to cool completely on a wire rack before serving, about 20 minutes. Serve with salted caramel sauce and/or ice cream.
Best served immediately. Store in refrigerator covered for up to 3 days. Reheat in oven before serving.