Apple Pie Bread Pudding
Wonderful warm apple treat, better than apple pie! Comforting apple bread pudding made with easy homemade apple pie filling. Serve it hot and with some vanilla ice cream on top for the ultimate taste experience.
Ingredients:
- 1 (14 ounce) loaf day-old French bread or brioche, cut into 1-inch cubes (about 10 cups)
- 1⁄4 cup unsalted butter
- 3 Granny Smith apples, peeled, cored, and diced
- 1⁄3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 5 large eggs
- 1⁄2 cup granulated sugar
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups heavy cream
- 2 tsp vanilla extract
- 1⁄2 cup chopped walnuts or pecans, optional
- Vanilla ice cream or caramel sauce for serving
Instructions
- The day before, cut the bread into 1-inch cubes and spread evenly on a baking tray. Leave to dry, uncovered, for about 24 hours.
- In a large skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook, stirring often, until the apples are tender, about 8 minutes. Set aside to cool slightly.
- In a large bowl, whisk the eggs and granulated sugar until smooth. Add the milk, cream, and vanilla and whisk until well blended.
- Add the stale bread and apple mixture to the custard and mix until everything is well coated. Transfer to a greased 9×13-inch baking dish. Press the bread into the custard, cover, and chill for at least 1-2 hours (overnight is best).
- Preheat the oven to 350°F (175°C) and remove the baking dish from the fridge to warm to room temperature. Sprinkle chopped nuts on top if using.
- Bake for 40-45 minutes, until puffed, set in the center, and golden brown on top.
- Let cool for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.