I reimagined caramel apple pie as a Bread Pudding With Apple Pie Filling, marrying canned pie filling, cubed bread, and a caramel ribbon into a single-bake dessert that will leave readers eager for the recipe.

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I have to tell you, if you like apple pie you’ll go crazy for this caramel apple pie bread pudding; it’s one of my favorites. I love using day old brioche or challah and tart Granny Smith apples so the textures fight and then make up, you know?

People call it Apple Pie Bread Pudding Easy and sure, it tastes like something you’d see on Caramel Apple Bread Pudding Food Network but with less fuss. I always sneak a little extra caramel and the result pulls you in like a guilty secret you actually want to share.

Ingredients

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Brioche or challah bread cubes add carbs and richness, soak up custard for soft bites.
tart, firm Granny Smith apples give fiber and bright acidity, they cut through sweetness.
Eggs make the custard, add protein and structure, help the pudding set up.
whole milk and heavy cream bring calcium fat and creaminess, give a silky texture.
Brown sugar gives caramel notes and moisture, makes the pudding deeper tasting and sweet.
Cinnamon and nutmeg add warm aroma, a little goes a long way to cozy flavors.
Caramel sauce or dulce de leche adds sticky sweetness and rich buttery flavor throughout.
Chopped pecans add crunch, healthy fats and a toasty note, optional but great.

Ingredient Quantities

8 cups cubed day old brioche or challah (about 12 to 14 ounces)

3 medium Granny Smith apples peeled cored and thinly sliced

2 tablespoons unsalted butter

1/2 cup granulated sugar

1/3 cup packed light brown sugar

3 large eggs plus 2 large egg yolks

2 cups whole milk

1 cup heavy cream

1 tablespoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon fine salt

1 cup caramel sauce or dulce de leche store bought or homemade

1/2 cup chopped pecans or walnuts optional

How to Make this

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1. Preheat oven to 350°F (175°C) and butter a 9×13 inch baking dish. Cube 8 cups day old brioche or challah (about 12 to 14 oz) if you havent already.

2. In a skillet over medium heat melt 2 tablespoons unsalted butter, add 3 thinly sliced Granny Smith apples and 1/3 cup packed light brown sugar. Cook, stirring sometimes, until apples are softened and starting to caramelize, about 6 to 8 minutes. Remove from heat and let cool a little.

3. In a large bowl whisk together 3 large eggs plus 2 large egg yolks and 1/2 cup granulated sugar until combined. Stir in 2 cups whole milk, 1 cup heavy cream, 1 tablespoon vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine salt until smooth.

4. Put the cubed bread into the buttered baking dish, scatter the cooked apples over the bread, and sprinkle in 1/2 cup chopped pecans or walnuts if using. If you want extra caramel pockets, drizzle about 1/2 cup of the caramel sauce or dulce de leche over the bread and apples now.

5. Pour the custard mixture evenly over the bread and apples, pressing down gently with a spatula or your hands so most of the bread is submerged and soaks up the liquid. Let it sit for 20 to 30 minutes at room temp so the custard soaks in, or cover and refrigerate up to overnight for better flavor.

6. If you chilled it, let it sit at room temp 20 minutes before baking. Bake uncovered in the preheated oven for 40 to 50 minutes, until the top is golden and the center is set but still slightly wobbly. If the top is browning too fast, tent loosely with foil.

7. Warm the remaining 1/2 cup of caramel sauce or dulce de leche slightly so it pours easily, and drizzle over the hot bread pudding once it comes out of the oven. Sprinkle the rest of the chopped nuts on top for crunch.

8. Let the pudding rest 10 to 15 minutes so it firms up a bit, then serve warm. It’s killer with vanilla ice cream or whipped cream if you want to be extra.

9. Quick tips: use day old brioche or challah so it soaks the custard better, toast the nuts beforehand for more flavor, and dont skip the resting step or the center may be too runny.

Equipment Needed

1. 9×13 inch baking dish, buttered
2. 10 to 12 inch skillet (nonstick or stainless) for the apples
3. Large mixing bowl
4. Whisk (or a fork if you gotta)
5. Measuring cups and spoons
6. Rubber spatula for pressing the bread and scraping the bowl
7. Sharp knife and cutting board for the apples and cubing bread
8. Small saucepan or microwave safe bowl to warm the caramel
9. Oven mitts and a sheet of foil to tent if the top browns too fast

FAQ

Q: Can I use a different bread than brioche or challah? A: Yep, you can swap in day old French bread, sourdough, or a sturdy challah substitute; avoid flimsy sandwich bread or it will turn to mush. If your bread is fresh, dry it in a low oven for 10 to 15 minutes so it soaks up the custard right.

Q: Do I have to peel and cook the apples first? A: You don't have to, but sautéing the Granny Smiths in butter with a bit of sugar softens them and concentrates flavor so the pudding stays chunky and not raw tasting. If you're short on time, thin slices tossed right into the custard work too, but they’ll be firmer.

Q: How do I know when it's done baking? A: The top should be golden and puffed, and the center should be mostly set with just a slight jiggle. A knife inserted near the center should come out mostly clean with a few moist crumbs, not raw custard.

Q: Can I make this ahead or freeze it? A: Yes. Assemble and refrigerate up to 24 hours before baking (let it sit so the bread soaks the custard). Baked leftovers keep 3 to 4 days in the fridge. Freeze portions up to 3 months; thaw overnight in the fridge and warm in a 325 F oven until heated through.

Q: Any easy swaps for dairy or gluten free diets? A: Use a good quality gluten free loaf or cubes and swap whole milk/cream for full fat coconut milk or a creamy oat milk plus vegan butter for sautéing apples. Texture will be slightly different but still delicious.

Q: How should I serve it and what about the caramel and nuts? A: Warm it up, spoon warm caramel or dulce de leche over each slice, and sprinkle toasted pecans or walnuts for crunch. Vanilla ice cream or whipped cream makes it extra indulgent. If the caramel is thick, loosen it with a splash of cream or warm it briefly so it pours.

Apple Pie Bread Pudding Recipe Substitutions and Variations

Bread: Use 8 cups cubed day old French bread or sourdough, or the same volume of cubed croissants for a richer pudding. Sourdough adds a mild tang, croissants make it ultra custardy, and stale bread soaks up custard better.
Apples: Swap Granny Smith for Honeycrisp or Braeburn, or use firm pears instead. Honeycrisp are sweeter so cut back a tad on the granulated sugar, pears cook softer so slice a bit thicker.
Milk and cream: Replace 2 cups whole milk plus 1 cup heavy cream with 3 cups half and half for nearly the same richness, or use 3 cups full fat coconut milk for a dairy free version. Coconut milk will give a subtle coconut flavor but keeps the texture creamy.
Eggs: Instead of 3 large eggs plus 2 yolks you can use 5 large whole eggs to skip separating. The custard will be almost identical, maybe a touch firmer.

Pro Tips

Tip 1: Cut the bread into uneven sized cubes, some big some small, and let them dry out a bit in the oven or sit uncovered for a few hours. The drier pieces soak up custard without turning to mush and the mixed sizes give a nicer texture.

Tip 2: When you cook the apples, stop just as they start to brown and get syrupy, then drain off excess juice. Too much liquid pools in the bottom and makes the whole thing soggy. A tiny squeeze of lemon and a pinch of salt wakes up the flavor.

Tip 3: Warm the milk and cream with the spices first so they bloom, then slowly whisk that into the eggs to temper them. Strain the custard before pouring for a silky, lump free finish.

Tip 4: For gooey caramel pockets, scoop small dollops of caramel onto a sheet and chill them for 10 to 20 minutes so they hold shape, then tuck the chilled pieces into the bread before baking. Toast the nuts and add them right at the end so they stay crunchy.

Apple Pie Bread Pudding Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

618

kcal

Equipment: 1. 9×13 inch baking dish, buttered
2. 10 to 12 inch skillet (nonstick or stainless) for the apples
3. Large mixing bowl
4. Whisk (or a fork if you gotta)
5. Measuring cups and spoons
6. Rubber spatula for pressing the bread and scraping the bowl
7. Sharp knife and cutting board for the apples and cubing bread
8. Small saucepan or microwave safe bowl to warm the caramel
9. Oven mitts and a sheet of foil to tent if the top browns too fast

Ingredients

8 cups cubed day old brioche or challah (about 12 to 14 ounces)
3 medium Granny Smith apples peeled cored and thinly sliced
2 tablespoons unsalted butter
1/2 cup granulated sugar
1/3 cup packed light brown sugar
3 large eggs plus 2 large egg yolks
2 cups whole milk
1 cup heavy cream
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
1 cup caramel sauce or dulce de leche store bought or homemade
1/2 cup chopped pecans or walnuts optional

Directions

Preheat oven to 350°F (175°C) and butter a 9×13 inch baking dish. Cube 8 cups day old brioche or challah (about 12 to 14 oz) if you havent already.
In a skillet over medium heat melt 2 tablespoons unsalted butter, add 3 thinly sliced Granny Smith apples and 1/3 cup packed light brown sugar. Cook, stirring sometimes, until apples are softened and starting to caramelize, about 6 to 8 minutes. Remove from heat and let cool a little.
In a large bowl whisk together 3 large eggs plus 2 large egg yolks and 1/2 cup granulated sugar until combined. Stir in 2 cups whole milk, 1 cup heavy cream, 1 tablespoon vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon fine salt until smooth.
Put the cubed bread into the buttered baking dish, scatter the cooked apples over the bread, and sprinkle in 1/2 cup chopped pecans or walnuts if using. If you want extra caramel pockets, drizzle about 1/2 cup of the caramel sauce or dulce de leche over the bread and apples now.
Pour the custard mixture evenly over the bread and apples, pressing down gently with a spatula or your hands so most of the bread is submerged and soaks up the liquid. Let it sit for 20 to 30 minutes at room temp so the custard soaks in, or cover and refrigerate up to overnight for better flavor.
If you chilled it, let it sit at room temp 20 minutes before baking. Bake uncovered in the preheated oven for 40 to 50 minutes, until the top is golden and the center is set but still slightly wobbly. If the top is browning too fast, tent loosely with foil.
Warm the remaining 1/2 cup of caramel sauce or dulce de leche slightly so it pours easily, and drizzle over the hot bread pudding once it comes out of the oven. Sprinkle the rest of the chopped nuts on top for crunch.
Let the pudding rest 10 to 15 minutes so it firms up a bit, then serve warm. It’s killer with vanilla ice cream or whipped cream if you want to be extra.
Quick tips: use day old brioche or challah so it soaks the custard better, toast the nuts beforehand for more flavor, and dont skip the resting step or the center may be too runny.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.