This easy apple pie bread pudding recipe combines day-old French bread or brioche, tender apples, and a warmly spiced egg custard in one comforting baked dessert. The assembled pudding takes about 20–25 minutes to prepare, rests for 15–20 minutes, and bakes at 350°F for 40–50 minutes until golden and just set.
Every spoonful tastes like classic apple pie with a soft, creamy center and buttery bread edges. Cinnamon, nutmeg, brown sugar, and vanilla bring the familiar pie-shop aroma, while Granny Smith, Honeycrisp, or Pink Lady apples add bright flavor and a pleasant bite.
Jump to RecipeWhy You’ll Love This Recipe
This apple pie bread pudding is the kind of dessert that makes a kitchen smell instantly welcoming. It uses simple ingredients, requires no pastry crust, and transforms leftover bread into a soft, custardy bake with crisp golden bits around the edges.
The recipe is especially useful during apple season, but it works beautifully whenever you have a loaf that is past its freshest day. Brioche makes the pudding rich and tender, while French bread gives it a slightly chewier structure and plenty of texture.
For another creative way to turn bread into a comforting dish, try our cranberry croissant pudding, which offers a festive variation with flaky pastry and fruit.
Ingredients You’ll Need
The foundation is 8 cups of 1-inch bread cubes. Choose day-old French bread, brioche, challah, or another firm white bread so the pieces can soak up the custard while retaining their shape.
You will also need 2 medium apples, 4 large eggs, 2 cups whole milk, 1/2 cup packed light brown sugar, and 1/4 cup melted unsalted butter. Vanilla, cinnamon, nutmeg, and salt create the familiar apple-pie profile without making the dessert taste overly sweet.
- Best apples: Granny Smith, Honeycrisp, and Pink Lady are firm choices that hold their shape during baking.
- Optional texture: Add 1/2 cup raisins or chopped pecans for chewy fruit or a nutty crunch.
- Optional topping: Combine 2 tablespoons granulated sugar with 1/2 teaspoon cinnamon, then dot the surface with 2 tablespoons cold butter.
If you enjoy baking with homemade bread, our soft Hawaiian rolls recipe can provide a lightly sweet bread option for other bread-based desserts.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then butter a 9-by-13-inch baking dish. Coating the dish helps prevent sticking and adds a little buttery flavor to the edges as the pudding bakes.
Step 2: Add the 1-inch bread cubes to the prepared dish. Scatter the peeled, cored, and diced apples over the bread, followed by the raisins or chopped pecans if you are using them.
Step 3: In a large bowl, whisk together the eggs, milk, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt. Keep whisking until the brown sugar is distributed and the custard looks evenly blended.
Step 4: Pour the custard slowly over the bread and apples, aiming for an even coating across the dish. Press the bread down gently with a spatula or the back of a spoon so every cube has a chance to absorb the liquid.
Step 5: Let the mixture stand for 15–20 minutes before baking. This soaking period is important because it allows the center of the bread cubes to soften without requiring a longer bake.
Step 6: If using the apple-pie topping, stir together the granulated sugar and cinnamon and sprinkle it over the soaked pudding. Dot the top with the cold butter pieces so the crust develops small, fragrant buttery spots.
Step 7: Bake for 40–50 minutes, checking toward the end of the baking window. The pudding is ready when the center is just set, the top is golden brown, and a knife inserted near the center comes out mostly clean.
Step 8: Let the dish rest for 10–15 minutes before serving. This short rest allows the custard to finish setting and makes the portions easier to spoon without losing their soft texture.
Chef Tips for the Best Texture
Day-old or slightly stale bread is preferred because it absorbs the custard without becoming excessively soggy. Fresh bread can work, but toast the cubes at 300°F for about 10–15 minutes first, then let them cool slightly before assembling.
Do not pack the bread tightly into the dish. A loose, even layer gives the milk-and-egg mixture room to move between the cubes, which helps the pudding bake consistently from edge to center.
For an especially pronounced apple-pie flavor, sauté the diced apples for 5–7 minutes with 1 tablespoon butter, 1 tablespoon brown sugar, and a pinch of cinnamon. Cool them briefly before scattering them over the bread so they do not begin cooking the custard prematurely.
Keep an eye on the center rather than relying only on the top color. Overbaking can make the pudding dry, so remove it when the custard is just set and still looks tender.
If you are planning a full comfort-food menu, a savory bread bowl such as this ground beef chili bread bowl makes a hearty companion before dessert.
Serving Suggestions
Serve this pudding warm after its 10–15 minute rest. The contrast between the soft spiced center and the lightly crisp top is at its best while the dish is still warm.
- Add a scoop of vanilla ice cream for a classic apple-pie-style dessert.
- Top each serving with whipped cream and a dusting of powdered sugar.
- Drizzle with caramel sauce for a richer finish.
- Serve smaller squares with coffee, tea, or a glass of cold milk.
The pudding is sweet and fragrant on its own, so choose one finishing touch rather than piling on every topping. A little caramel or cream is enough to complement the apples without covering their flavor.
For a different sweet ending, our homemade chocolate pudding pie is another creamy dessert suited to family gatherings.
Storage and Reheating
Cool leftover bread pudding, cover the baking dish, and refrigerate it. For the best texture, enjoy the leftovers within a few days and reheat individual portions gently until warm.
A microwave works for quick servings, while a low oven is useful when warming several portions. Add whipped cream, ice cream, or a small drizzle of caramel after reheating rather than before.
The pudding may firm up in the refrigerator because the custard continues to set as it chills. Gentle reheating softens the crumb again without requiring additional liquid.
Variations to Try
Brioche creates a plush, buttery pudding, while French bread gives more defined cubes and a slightly firmer bite. Challah and firm white bread are also suitable choices when you want to use what is already in your kitchen.
Raisins add a classic bread-pudding sweetness, and chopped pecans bring a pleasant contrast to the tender apples. You can use either optional add-in, or leave both out for a clean apple-and-custard flavor.
For a brighter result, choose tart Granny Smith apples. Honeycrisp and Pink Lady apples offer a balanced sweetness and hold their shape well through the 40–50 minute bake.
When you have extra homemade quick bread available, this lemon glaze poppy seed bread is worth saving for breakfast or a separate dessert-style loaf.
Easy Apple Pie Bread Pudding
Ingredients
Method
- Heat the oven to 350°F (175°C) and butter a 9-by-13-inch baking dish.
- Place the cubed day-old bread in the prepared dish, then scatter the diced apples and optional raisins or chopped pecans evenly over the top.
- Whisk the eggs, whole milk, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt in a large bowl until smooth and well combined.
- Pour the custard evenly over the bread mixture. Press the bread down gently so the cubes begin absorbing the liquid.
- Let the assembled pudding stand for 15–20 minutes. If using the topping, mix the granulated sugar and cinnamon, sprinkle it over the pudding, and dot the surface with cold butter.
- Bake for 40–50 minutes, until the center is set, the top is golden brown, and a knife inserted near the center comes out mostly clean.
- Rest the bread pudding for 10–15 minutes before serving. Spoon it into bowls and finish with whipped cream, vanilla ice cream, caramel sauce, or powdered sugar if desired.
Notes
Final Thoughts
This easy apple pie bread pudding is a dependable way to turn everyday bread and apples into a warm, generous dessert for eight. The simple custard, gentle cinnamon and nutmeg, and golden topping deliver the comfort of apple pie with much less fuss.
Remember the three details that matter most: use day-old bread, allow the assembled pudding to soak for 15–20 minutes, and stop baking when the center is just set. Rest it for 10–15 minutes, add your favorite topping, and serve while warm for the most satisfying texture.
Whether you make it for a weekend family dinner, a holiday table, or a cozy afternoon treat, this bread pudding is an inviting dessert that makes good use of simple ingredients.