Apple Pie Bread Pudding

5 from 1 vote

When the flavors of apple pie come together with classic bread pudding what you get is this unbelievably good Apple Pie Bread Pudding! Full of cinnamon spiced fresh apples and plump raisins, it’s custardy in the middle and finished with a creamy butter and brown sugar sauce. Just top it with a big scoop of vanilla ice cream and it’s the perfect quick and easy dessert that holiday season!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 632kcal

Author: Joanna Cismaru

Equipment

9x13-inch Casserole Dish

Ingredients

Bread Pudding

3 large eggs
1 cup plain yogurt
1 cup milk
1 teaspoon vanilla extract
2 teaspoons ground cinnamon divided
¾ cup brown sugar divided
3 large apples peeled, cored and cubed, such as granny smith
½ cup raisins
8 cups bread cubed, such as brioche (about 1 bread)

Sauce

1 cup butter unsalted
1 cup heavy cream
1 cup brown sugar

US Customary - Metric

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
In a large bowl, whisk together the eggs, yogurt, milk, vanilla extract, 1 teaspoon of the cinnamon and ½ cup of the sugar.
Stir int he apples and raisins. Gently fold in the bread cubes making sure the bread is fully soaked. Pour the bread mixture into the prepared baking dish.
Combine the remaining ¼ cup of brown sugar with the remaining 1 teaspoon of cinnamon and sprinkle over the bread pudding.
Transfer the baking dish to the oven and bake for 35-40 minutes or until golden brown.
Meanwhile, make the sauce. Add the butter, heavy cream and brown sugar to a sauce pan and bring to a boil over medium-low heat.
Turn the heat to low and simmer until the sauce thickens, should take about 5 minutes.
Pour the sauce over the bread pudding and cut it into squares. Serve warm with a scoop of vanilla ice cream.

Notes

Use firm apples. Crisp and firm apples like Granny Smith, Honeycrisp, and Fuji are the best picks to make this apple bread pudding recipe. Softer varieties of apples do not maintain their shape as well when cooked and can sometimes turn to mush.
Fully emerge the bread. Coat the bread well in the egg and milk mixture so that it absorbs plenty of moisture and bakes properly. Yet, try not to smash the cubes when doing so.
Cover with foil. If your bread pudding starts to brown too much before it’s done in the middle, lay a piece of foil over the top to keep it from burning.
Leftover apple pie bread pudding will keep in the fridge for up to 4 days when stored in an airtight container. To rewarm it, just put it in the oven at 300°F (150°C) for about 5 to 10 minutes. You can also put it in the microwave on medium power for a few minutes.
It’s also possible to freeze bread pudding for about 3 months if you wrap it really well in plastic wrap or put it in an airtight container. Then just allow it to thaw out at room temperature or in the fridge for a few hours before reheating it in the oven.

Nutrition