Apple Pie Bread Pudding: 8 Reasons to Indulge

A comforting and delicious bread pudding inspired by the flavors of apple pie, perfect for a cozy dessert.

Scale

12 thick-cut slices of brioche bread, preferably dried out overnight, cut into 1” cubes
4 large apples of choice (~565g), peeled and diced
4 tbsp (58g) salted butter
2 1/2 tbsp (20g) all-purpose flour
1 tsp (2g) apple pie spice
Large pinch of salt
3/4 cup (180g) brown sugar
1/2 cup (120ml) water
1 tsp (4g) vanilla bean paste or extract
1 cup (240ml) milk of choice
1 cup (240ml) heavy cream
1/4 cup (55g) granulated sugar
1 tsp (4g) vanilla bean paste or extract
Vanilla ice cream, for serving
Optional turbinado sugar or coarse sugar of choice, for sprinkling on top

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Prepare the apples: Peel and dice apples. Melt butter in a skillet over medium heat, add apples and sauté for 5-7 minutes until slightly softened. Stir in flour and cook for 1 minute. Add apple pie spice, salt, brown sugar, and water. Simmer for 3-5 minutes until thickened. Stir in 1 tsp vanilla and set aside to cool.
Make the custard base: In a medium bowl, whisk together milk, heavy cream, and granulated sugar until dissolved. Stir in the remaining 1 tsp vanilla.
Assemble the bread pudding: Place brioche cubes in a large bowl. Pour half of the apple mixture over the bread and toss gently. Pour half of the custard mixture over and toss again.
Layer into a baking dish: Grease a 9×13 inch baking dish. Spoon half of the bread and apple mixture into the dish. Top with the remaining apple mixture, then pour the remaining custard evenly over the top. Gently press down to submerge bread.
Bake the bread pudding: Preheat oven to 350°F (175°C). Sprinkle with optional sugar if desired. Cover dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for another 25-35 minutes until golden brown and set.
Serve: Let cool for 10-15 minutes. Serve warm, topped with vanilla ice cream.