Apple Pie Bread Pudding with rich vanilla custard
This Apple Pie Bread Pudding combines tender, cinnamon-spiced apples and custardy soaked bread baked to golden perfection, served with a luscious rich vanilla custard for a comforting dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 6 cups day-old brioche or challah bread, cubed
- 3 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 tbsp unsalted butter
- 1/2 cup granulated sugar
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup packed light brown sugar
- 2 tsp pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a skillet, melt butter over medium heat. Add diced apples, cinnamon, nutmeg, and granulated sugar. Cook until apples are tender and slightly caramelized, about 5-7 minutes. Remove from heat.
- Place the bread cubes in the prepared baking dish and evenly distribute the cooked apples over the bread.
- In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla extract, and salt until smooth.
- Pour the custard mixture evenly over the bread and apples, pressing down gently to ensure the bread soaks up the liquid. Let it sit for 15 minutes.
- Bake uncovered for 45-50 minutes, until the custard is set and the top is golden brown.
- Remove from oven and allow to cool slightly before serving. Serve warm with additional vanilla custard or whipped cream if desired.
Notes
For an extra indulgent touch, drizzle caramel sauce over each serving or add toasted pecans for crunch.