Apple Pie Bread Pudding
Creamy, warmly spiced, and studded with juicy apple bites, this Apple Pie Bread Pudding is comfort food at its finest.
Servings: 8 servings
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 8 cups Bread, cubed (preferably dry or day-old)
- 3 medium Apples, peeled, cored, and chopped (about 2 cups)
- 4 large Eggs, room temperature, lightly beaten
- 1 cup Vanilla yogurt (plain or vanilla)
- 1 cup Milk (whole or 2%)
- 2 tsp Cinnamon, divided (1 tsp for custard, 1 tsp for topping)
- 1/2 tsp Nutmeg, ground
- 1/2 cup Sugar, granulated (for custard)
- 2 tbsp Sugar, granulated (for topping)
- 1/2 cup Raisins (optional; plump slightly in warm water if desired)
- 1 cup Unsalted butter (divided; use 2–3 tbsp melted in custard if preferred and the rest for sauce)
- 1 cup Heavy cream (for caramel sauce)
- 1 cup Brown sugar (for caramel sauce)
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and 1/2 cup granulated sugar until smooth and well combined.
- Add the chopped apples and raisins to the custard. Fold in the bread cubes gently until the bread is evenly coated and beginning to soak up the liquid. Let sit for 5 minutes.
- Pour the mixture into the prepared baking dish, spreading into an even layer.
- Mix the remaining 2 tbsp sugar with 1 tsp cinnamon and sprinkle evenly over the top of the pudding.
- Bake for 30–40 minutes, or until the pudding is puffed, set in the center, and golden brown on top.
- Meanwhile, make the caramel sauce: in a medium saucepan over medium-low heat, combine 1 cup unsalted butter, 1 cup heavy cream, and 1 cup brown sugar. Bring to a gentle boil, stirring frequently, then reduce heat and simmer for 5 minutes until slightly thickened.
- When the pudding is done, let it cool for 5–10 minutes, then drizzle warm caramel sauce over individual servings.
Notes
Serve with vanilla ice cream or whipped cream for added creaminess. Store leftovers covered tightly in the refrigerator for up to 4 days.