The Ultimate Apple Pie Bread Pudding Recipe | A Cozy Dessert Mashup

There’s a certain magic that happens in the kitchen when the air turns crisp. For me, it’s the scent of cinnamon and baking apples that truly defines the season. This recipe for Apple Pie Bread Pudding was born from one of those cozy, slightly chaotic autumn Sundays. I had a leftover baguette from dinner the night before and a bushel of Gala apples that were begging to be used. The idea of making a pie felt daunting, but the comforting essence of apple pie was non-negotiable. So, I decided to deconstruct it. I tossed the bread with a homemade, spiced apple pie filling and a rich, custardy base. What emerged from the oven was a humble, golden-brown masterpiece—the soul-warming comfort of apple pie married with the soft, pillowy texture of bread pudding. It’s the kind of dessert that fills your home with an irresistible aroma and your heart with a deep sense of contentment.

Why You’ll Love This Apple Pie Bread Pudding

• It’s the Ultimate Comfort Food Mashup. You get the familiar, spiced sweetness of a classic apple pie without the fuss of making a perfect crust.

• It’s a Genius Way to Reduce Food Waste. This recipe transforms a stale, leftover baguette into a luxurious and impressive dessert.

• The Texture is Pure Bliss. Imagine a tender, custard-soaked interior, studded with soft, spiced apples, and a slightly crisp top—all drizzled with the reduced, syrupy apple juices.

• It’s Make-Ahead Friendly. You can assemble the entire dish the night before and simply pop it in the oven when you’re ready, making it perfect for holiday gatherings or a stress-free weekend treat.

I’ll never forget serving this to my friend’s son, a famously picky eater whose diet seemed to consist solely of beige foods. He eyed the bread pudding with deep suspicion, poking at the visible apple pieces. After some gentle coaxing, he took a small bite. Then another. His eyes widened, and he promptly asked for a second, much larger helping. His mother looked at me as if I had performed a miracle. It’s a dessert that has a way of winning over even the most stubborn of skeptics.

What Makes It Special

The magic of this dish lies in the harmony of its simple, high-quality ingredients.

• The Stale Baguette: Using a sturdy, stale French baguette is the secret to the perfect texture. It’s robust enough to soak up the rich custard without turning to mush, giving the pudding a wonderful structure.

• The From-Scratch Apple Pie Filling: Unlike using a canned filling, cooking your own allows you to control the sweetness and spice. The Gala apples hold their shape beautifully, offering little bursts of tender, tart-sweet flavor in every bite.

• The Reserved Apple Juices: This is the pro-move that elevates the entire dish. The strained, spiced syrup from cooking the apples is poured over the warm pudding right out of the oven, creating an instant, deeply flavorful glaze that soaks into every nook and cranny.

• The Warm Spice Blend: The combination of apple pie spice and an extra hit of cinnamon in the custard creates a warm, aromatic fragrance and flavor that is the very essence of autumn.

Making It Happen: A Step-by-Step Narrative

First, we’ll tackle the bread. If you have a day to plan ahead, simply cube your baguette and let it sit out on a baking sheet to stale naturally. If you’re like me and decide on this dessert spontaneously, spread the cubes on a baking sheet and pop them into a 200°F oven for about an hour and a half until they’re dry to the touch.

While the bread is drying, let’s make the heart of the dish: the apple pie filling. Peel, core, and dice your Gala apples. Toss them in a bowl with the flour, brown sugar, and apple pie spice until they’re well-coated. In a saucepan, melt the butter until it’s foaming, then add the apple mixture and water. Give it a good stir, bring it to a gentle simmer, then cover and let it cook until the apples are beautifully soft and tender. This is where your kitchen will start to smell incredible. Once cooked, strain the apples, but please, do not discard that liquid gold—the spiced apple juice. Set both the apples and the juice aside.

Now, for the assembly. Preheat your oven and lightly grease your 9×13 baking dish. Scatter the stale bread cubes evenly in the dish, then lovingly spoon the warm apple filling over the top, nudging some pieces down between the bread cubes.

In a large bowl, whisk together the eggs, whole milk, melted butter, vanilla, brown sugar, and spices until you have a smooth, homogenous custard. Pour this carefully over the bread and apples. Now, with clean hands, gently press down on the bread. You’ll hear a soft squelching sound as the cubes drink in the custard. This ensures every piece is saturated and will bake up tender.

Slide the dish into the oven. After about 30 minutes, when the top is turning a lovely golden brown, loosely tent it with aluminum foil. This prevents over-browning while the interior finishes setting. Bake for another 15-20 minutes, until the center is firm and doesn’t jiggle.

The final, transformative step: as soon as the pudding comes out of the oven, take your saved apple juices and drizzle or brush them all over the hot surface. The pudding will eagerly absorb this syrup, intensifying the apple pie flavor. Let it rest for about 10 minutes before slicing—this allows the custard to set perfectly.

You Must Know: Tips for Success

• Stale Bread is Non-Negotiable. Fresh bread will disintegrate into a mushy mess. The stale, dry cubes are essential for absorbing the custard and achieving the ideal texture.

• Don’t Skip Straining the Apples. Reserving the cooking liquid is what creates the incredible, glossy glaze that makes this dessert so special.

• Press the Bread Down. That gentle press ensures the custard is evenly distributed, so you won’t have any dry, crunchy bits in your finished pudding.

• The Foil Tent is Key. It protects the top from burning, allowing the inside to cook through to a creamy, set perfection.

Serving It Up

Serve this Apple Pie Bread Pudding warm. For the ultimate experience, place a slice in a bowl and top it with a generous scoop of high-quality vanilla ice cream. The contrast of the warm, spiced pudding and the cold, creamy ice cream is sublime. A cup of strong black coffee, a dark roast, or even a glass of sweet dessert wine like a Riesling or Moscato makes for a perfect pairing, cutting through the richness beautifully.

Make It Different: Customization Ideas

• Gluten-Free: Use a gluten-free baguette and a 1:1 gluten-free flour blend in the apple filling.

• Dairy-Free: Substitute the butter in the filling and custard with plant-based butter or coconut oil, and use a rich, unsweetened oat or almond milk.

• Nutty Crunch: Add a half-cup of chopped walnuts or pecans to the apple filling for a delightful textural contrast.

• Boozy Twist: Add a tablespoon of bourbon, rum, or Calvados (apple brandy) to the custard mixture for a sophisticated, adult-only version.

Storing and Reheating Your Bread Pudding

Once cooled, cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, simply place a single portion on a microwave-safe plate and heat in 30-second intervals until warmed through. You can also reheat a larger portion in a 350°F oven, covered with foil, for about 15-20 minutes.

Frequently Asked Questions

Can I use a different type of bread?
Absolutely! Brioche, challah, or croissants will make an incredibly rich and decadent version. Just ensure whatever bread you use is stale or dried out.

My apples were very juicy, and I didn’t get much liquid after straining. What should I do?
No problem! If your reserved juice seems a bit thin, you can simmer it in a small saucepan for a few minutes until it reduces and thickens into a more syrupy consistency.

Can I make this bread pudding ahead of time?
Yes, it’s an excellent make-ahead dish. After assembling the bread, apples, and custard in the baking dish, cover it tightly and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking as directed.

How can I tell when the bread pudding is fully cooked?
The pudding is done when the edges are set and puffed, the top is golden brown, and the center springs back lightly when touched. You can also insert a knife near the center; it should come out clean.

What can I use if I don’t have apple pie spice?
You can easily make your own by mixing 1 tablespoon of ground cinnamon with 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, and a pinch of ground ginger or cardamom.

Recipe Card: Apple Pie Bread Pudding

Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes (plus bread staling time)
Servings: 8
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: One 9×13-inch dish

Ingredients

• 16 oz French baguette, cut into 1/2-inch cubes and staled

Apple Pie Filling:

• 1 3/4 lb Gala apples (about 4-6 apples), peeled, cored, and diced

• 4 Tbsp butter

• 2 1/2 Tbsp all-purpose flour

• 2 tsp apple pie spice

• 3/4 cup brown sugar

• 1 cup water

Bread Pudding Custard:

• 5 large eggs

• 4 Tbsp unsalted butter, melted

• 2 1/4 cups whole milk

• 2 tsp vanilla extract

• 1/2 cup brown sugar

• 1 tsp apple pie spice

• 1 tsp ground cinnamon

For Serving (Optional):

• Vanilla ice cream

Instructions

1. To Stale the Bread (if not already done): Preheat oven to 200°F. Spread bread cubes on a large rimmed baking sheet in one even layer. Bake for 1.5–2 hours until dry and hardened. Let cool.

2. For the Apple Pie Filling: In a bowl, toss diced apples with flour, 3/4 cup brown sugar, and 2 tsp apple pie spice. In a medium saucepan over medium heat, melt 4 Tbsp butter. Add the apple mixture and water. Stir well, bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-15 minutes, stirring often, until apples are soft. Remove from heat and strain, SAVING the juices. Set apples and juices aside.

3. To Assemble: Preheat oven to 375°F. Lightly grease a 9×13-inch casserole dish. Spread the staled bread cubes evenly in the dish. Scatter the cooked apple filling over the bread.

4. For the Custard: In a large mixing bowl, whisk together the eggs, melted butter, milk, vanilla extract, 1/2 cup brown sugar, 1 tsp apple pie spice, and 1 tsp cinnamon until smooth.

5. Pour the custard mixture evenly over the bread and apples. Press down lightly on the bread with your hands or a spatula to help it soak up the liquid.

6. To Bake: Bake for 30 minutes. Then, loosely tent the dish with aluminum foil to prevent over-browning. Bake for another 15-20 minutes, or until the center is set and a knife inserted near the center comes out clean.

7. Remove from the oven and immediately pour the reserved apple juices all over the top. Let the bread pudding rest for at least 10 minutes before serving.

8. Serve warm, optionally topped with a scoop of vanilla ice cream.

Nutrition Information (per serving, estimated):
Calories: 420 | Total Fat: 16g | Saturated Fat: 9g | Cholesterol: 145mg | Sodium: 320mg | Total Carbohydrates: 62g | Dietary Fiber: 3g | Sugars: 40g | Protein: 10g