Bread Pudding Apple Pie
Transform your dessert game with this indulgent Bread Pudding Apple Pie, a brilliant fusion of two classic favorites. Perfect for using up stale bread like brioche or challah, this comforting dish combines velvety custard, warm cinnamon-spiced apples, and a golden-baked crust. Each bite delivers the cozy flavors of apple pie with the luscious texture of bread pudding, making it a showstopping treat for fall gatherings or cozy nights in. Drizzle with rich caramel sauce and a dusting of powdered sugar for a stunning finish that’s both visually and palate-pleasing. Ready in just over an hour, this easy dessert is the ultimate crowd-pleaser for holidays or any time you crave a decadent slice of heaven.
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Recipe Information
Ingredients
- 6 cups (cubed) Stale bread (such as brioche or challah)
- 2 cups Apples (such as Granny Smith or Honeycrisp, peeled and diced)
- 4 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter (for greasing the dish)
- 2 tablespoons Powdered sugar (optional, for garnish)
- 0.25 cup Caramel sauce (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter, ensuring the sides and bottom are fully coated.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
Add the cubed stale bread into the egg mixture, gently folding until the bread is evenly coated. Allow the mixture to sit for 10 minutes so the bread can absorb the custard.
While the bread is soaking, prepare the apples by peeling, coring, and dicing them into small bite-sized pieces.
Fold the diced apples into the bread and custard mixture until evenly distributed.
Pour the mixture into the prepared baking dish, spreading it out evenly. Press down gently to compact the top layer.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. A knife inserted into the middle should come out clean.
Remove the dish from the oven and let it cool for 10-15 minutes before serving. This allows the pudding to set further and makes slicing easier.
For garnish, dust the top with powdered sugar and drizzle with caramel sauce, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
5629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1434 mg | 478% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 829.0 g | 301% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 413.1 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 1323 mg | 102% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 2622 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
