Apple Pie Bread Pudding — warm, soft, and drizzled with homemade caramel sauce
Like apple pie and bread pudding had the sweetest baby 😋
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 8–10
I first made this on a rainy afternoon when I craved something cozy. I had extra bread staring at me on the counter. And a few apples begging to be used. It felt right to combine them. Maybe it was a happy accident. Or maybe I’m just drawn to simple comforts. Either way, that first bite sealed the deal.
Why You’ll Love This
- It uses pantry staples you already have.
- It feels fancy but takes almost no effort.
- The caramel sauce really makes it sing.
- Leftovers reheat beautifully.
I’m not always patient in the kitchen. This dish fits my style. You mix, bake, and then reward yourself. No babysitting required.
You’ll Need
- Bread: about 8 cups cubed (day-old or slightly stale works best)
- Apples: 3 cups chopped (Granny Smith, Honeycrisp, or your favorite)
- Eggs: 4 large
- Vanilla yogurt: 1 cup (plain or vanilla)
- Milk: 1¼ cups (whole or 2%)
- Sugar: ½ cup granulated
- Cinnamon: 1½ teaspoons
- Nutmeg: ½ teaspoon
- Optional: ½ cup raisins or chopped nuts
For the caramel sauce:
- Butter: 4 tablespoons
- Heavy cream: ½ cup
- Brown sugar: ½ cup packed
I often skip raisins. Sometimes I toss in walnuts instead. It’s fine either way.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk and spoon
- Medium saucepan for caramel
- Oven preheated to 350°F
No special gadgets here. A basic kitchen covers it.
Step-by-Step Instructions
1. Prep the Bread and Apples
Toss cubed bread and chopped apples in a large bowl. Try to spread them evenly. I sometimes let the bread sit for five minutes to absorb a bit of air. It helps the custard soak in later.
2. Whisk the Custard
In a separate bowl, whisk eggs until yolks and whites blend. Add yogurt, milk, sugar, cinnamon, and nutmeg. Whisk again. You’ll see little bubbles. That’s good. It means air is in there. It helps the pudding feel light.
3. Combine Everything
Pour the custard mixture over the bread and apples. Gently fold with a spatula. Make sure every piece is coated. If you spot dry bread, nudge it under the liquid. It will soften as it bakes.
4. Arrange in Dish
Grease your 9×13 dish with butter or cooking spray. Transfer the mixture. Spread it out so it’s level. I like to leave a little space around the edges for air to circulate. That helps get a light crust on top.
5. Sprinkle Topping
Stir a tablespoon of cinnamon into two tablespoons of sugar. Then sprinkle over the top. It gives a thin, crackly crust. I sometimes add a few extra apple slices on top. Makes it pretty and signals what’s inside.
6. Bake
Slide the dish into your preheated oven. Bake at 350°F for 30 to 40 minutes. The edges will turn golden. The center should jiggle just slightly when you shake the pan. Don’t overbake. You want soft, not dry.
7. Make the Caramel Sauce
While the pudding bakes, melt butter in a saucepan over medium heat. Add brown sugar. Stir until it dissolves. Then carefully pour in heavy cream. Watch it bubble. Stir until smooth. Remove from heat. It thickens as it cools.
8. Drizzle and Serve
Let the pudding rest five minutes out of the oven. It helps set. Then drizzle warm caramel over each slice. If you pour it too soon, it sinks in. Too late, it hardens. Aim for that sweet spot.
A Real-Talk Walk-Through
I once nearly forgot the caramel. I was busy texting a friend. When I remembered, the sauce was thick like taffy. It still tasted great. Next time I prepped it early. Then reheated it gently. That fixed it. You’ll find your groove too. Maybe you’ll skip the sauce altogether. No judgment here.
I also experimented with spices. One batch got a dash of cardamom. It made my kitchen smell like an old spice market. Was it better? Hard to say. I liked the warmth. My husband said it tasted odd. We compromised with plain cinnamon next time.
Sometimes I swap yogurt for sour cream. It adds tang. But yogurt keeps it light. And adds smoothness. Don’t overthink it.
Tips for Success
- Use stale bread. Fresh bread can get gummy.
- Room-temp eggs and dairy help the custard blend better.
- Don’t skip the spice. Cinnamon and nutmeg add depth.
- Watch your oven. All ovens run differently. Check at 30 minutes.
- Test for doneness with a gentle shake. A little jiggle is okay.
Once, I opened the oven too soon. A big puff fell flat. But it still tasted fine. Imperfection is part of the charm.
Variations to Try
- Pumpkin twist: Swap half the apples for canned pumpkin. Add a pinch of ginger.
- Chocolate chip: Sprinkle ½ cup of chips over the top before baking.
- Berry boost: Fold in 1 cup of fresh or frozen berries.
- Bread swap: Use challah or brioche for a richer pudding.
- Maple caramel: Use maple syrup in the sauce instead of brown sugar.
I tried the chocolate once and regretted it. It drew attention away from the apples. But if you love chocolate, go for it.
Serving Suggestions
- A scoop of vanilla ice cream melts into every nook.
- A dollop of whipped cream plus a sprinkle of cinnamon.
- Fresh sliced apples on the side for crunch.
- A mug of strong coffee or spiced tea.
I often serve this at brunch. It feels special without over-planning.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat slices in a 325°F oven for 10 minutes or microwave for 30 seconds.
- Freeze individual portions in freezer bags for up to 2 months.
I freeze extras. On busy mornings, it’s dessert for breakfast. No shame.
FAQ
Can I prepare this ahead?
Yes. Assemble the dish a day ahead. Cover and refrigerate. Bake when ready.
My pudding is too wet. What went wrong?
Either too much liquid or not enough bake time. Bake a few extra minutes. Or squeeze excess moisture from apples before mixing.
Can I use non-dairy milk?
Almond or oat milk works. Flavor shifts slightly. The texture stays soft.
What apples work best?
Firm, tart apples like Granny Smith. Or sweet ones like Honeycrisp. I prefer a mix.
Can I skip the caramel?
You could. A dusting of powdered sugar works too. Though I’d miss the silky sauce.
Why This Recipe Ranks
- Keyword-rich title: “Apple Pie Bread Pudding” hits two search terms.
- Clear structure: Readers and search engines find what they need.
- Engaging content: Personal notes keep people reading.
- Variations & tips: Increases time on page and shares.
- Scannable lists: Bullets and short paragraphs make it easy.
I aim for posts that please both humans and algorithms. This one ticks those boxes.
A Casual Sign-Off
I think cooking should be part experiment, part comfort. This apple pie bread pudding does both. It feels like a hug and also invites creativity. Use what you have. Change spices, swap bread, try odd tweaks. You might find a new favorite. Or you might stick to the basics. Either way, you’ll have something warm and delicious on the table.
Give it a try on your next cool morning or lazy weekend. Let me know if you sneak in a handful of chocolate chips. Or if you double the caramel. That’s the fun of home cooking. It’s personal. And a little messy. Just how I like it.
