Apple Pie Bread Pudding with a Crackly Sugar Top

Apple Pie Bread Pudding with a Crackly Sugar Top tastes like a warm slice of apple pie but comes together with just a handful of pantry staples and a loaf of day-old bread.

Soft custard-soaked bread, spiced apples, and a sprinkle of crunchy sugar on top make it an easy dessert that feels special enough for a holiday yet simple enough for a weeknight.

What Makes This Bread Pudding So Good

Soft, spiced apples and custardy bread bake into one cozy dish, and the crackly sugar top adds a contrast that keeps every bite interesting.

It uses up leftover bread, skips the pie crust, and still gives you all the cinnamon-apple flavor you want in a fraction of the effort.

Ingredients

• 6 cups day-old bread cubes (1-inch pieces), preferably brioche or challah: for the best custard-soaking texture
• 2 medium apples, peeled, cored, and diced into 1/2-inch pieces: use firm-tart apples like Granny Smith or Honeycrisp
• 1/2 cup granulated sugar, divided: 2 tablespoons for the apples, the rest for the custard
• 1 tsp ground cinnamon: plus more for dusting if you like
• 1/4 tsp ground nutmeg: freshly grated if you have it
• Pinch fine sea salt
• 1 cup whole milk
• 1 cup heavy cream
• 3 large eggs
• 2 tsp vanilla extract
• 2 tbsp unsalted butter, melted: for greasing the dish
• 2 tbsp turbinado or coarse sugar: for the crackly top

Variations / Substitutions

• Bread swap: Use sourdough or ciabatta for a chewier texture; avoid soft sandwich bread, which can get mushy.
• Dairy-free: Replace milk and cream with full-fat oat milk or coconut milk, and use a neutral oil or vegan butter for greasing.
• Spice it up: Add 1/4 teaspoon ground ginger or cardamom along with the cinnamon.
• Add-ins: Fold in 1/2 cup raisins or chopped walnuts with the soaked bread.
• Sugar top: If you don’t have turbinado, use regular granulated sugar; it won’t be as crunchy but still works.

For a simpler fruit dessert, try a classic apple crisp.

How to Make Apple Pie Bread Pudding

Step 1: Toss the Apples with Sugar and Spice

In a large bowl, toss the 2 cups diced apples with 2 tablespoons of the granulated sugar, the 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. Let them sit while you prepare the custard so the apples release a little juice and the flavors meld.

The apples will soften slightly and create a small pool of spiced syrup at the bottom of the bowl, which adds more apple-pie flavor to every bite later.

Step 2: Soak the Bread in Custard

Butter a 9-inch square baking dish (or an 8×8) with the 2 tablespoons melted butter. In a separate large bowl, whisk together the remaining 1/4 cup plus 2 tablespoons granulated sugar, the 1 cup milk, 1 cup heavy cream, 3 eggs, and 2 teaspoons vanilla until smooth. Fold in the 6 cups bread cubes and let them soak for 10 minutes, stirring once halfway through, until the bread has absorbed most of the liquid.

The bread will turn soft and heavy but should still hold its shape. If you press a cube, custard should squish out, not run off.

Step 3: Layer the Apples and Bread and Bake

Preheat your oven to 350°F (175°C). Fold the spiced apples and all their juices into the soaked bread mixture. Pour the whole thing into the prepared baking dish and spread it evenly. Bake on the center rack for 45 to 50 minutes, until the top is puffed and golden and a knife inserted in the center comes out without wet custard clinging to it.

The top will look set and lightly browned; the center should still have a slight jiggle when you shake the dish but no liquid sloshing underneath.

Step 4: Broil the Sugar Crust

Remove the dish from the oven and turn on the broiler. Sprinkle the 2 tablespoons turbinado sugar evenly over the top of the pudding. Place the dish under the broiler, about 6 inches from the heat, and broil for 2 to 3 minutes, watching closely, until the sugar melts and bubbles and turns a deep amber in spots. Don’t walk away; sugar burns fast.

The top will be shiny and crackly, with little caramelized pockets. Let the pudding cool for 10 minutes before serving so the crust hardens and the custard sets a bit. Slice into squares and serve warm.

Tips for the Best Apple Pie Bread Pudding

• Use bread that is at least a day old; fresh bread won’t soak up the custard as well and can turn mushy. If your bread is fresh, spread the cubes on a baking sheet and toast at 300°F for about 10 minutes to dry them out.
• Don’t skip the 10-minute soak: it’s the difference between a creamy interior and one that’s unevenly dry.
• Watch the broiler like a hawk. The sugar can go from caramelized to burnt in under a minute. Keep the oven light on and the door slightly ajar so you can see the bubbles.
• For the clearest “apple pie” taste, use two varieties of apple: one tart like Granny Smith for brightness, and one sweeter like Honeycrisp or Fuji for depth.

Bake times by dish size:

Storing Leftover Bread Pudding

• Refrigerate: Cover tightly and store in the fridge for up to 4 days. The sugar top will soften as it sits.
• Reheating: Warm individual portions in a 300°F oven for about 10 minutes to re-crisp the topping; the microwave works but makes the bread gummy.
• Serve Cold: Some people enjoy it straight from the fridge, like a spiced bread custard cake.

What to Serve with Apple Pie Bread Pudding

A scoop of vanilla ice cream melts into the warm pudding and balances the spice with its cold creaminess. A drizzle of salted caramel sauce adds a buttery contrast that highlights the apples.

Frequently Asked Questions

Can I make this ahead of time?

Yes, assemble the unbaked pudding, cover, and refrigerate overnight. Add 5 to 10 minutes to the bake time.

My sugar top didn’t harden, what went wrong?

You may have broiled too far away or not long enough. Make sure the oven rack is about 6 inches from the broiler and the sugar is evenly sprinkled. Turbinado sugar gives the best crackle.

Can I use a different sweetener?

Maple syrup or brown sugar can replace the granulated sugar. Use 1/3 cup maple syrup in the custard and skip the sugar on the apples.

Why is my bread pudding watery?

Too much liquid or bread that was too fresh. Measure carefully, use stale bread, and if the mixture looks overly wet before baking, add a handful more bread.

Apple Pie Bread Pudding Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 6 cups day-old bread cubes (1-inch pieces), preferably brioche or challah
• 2 medium apples, peeled, cored, and diced into 1/2-inch pieces
• 1/2 cup granulated sugar, divided
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch fine sea salt
• 1 cup whole milk
• 1 cup heavy cream
• 3 large eggs
• 2 tsp vanilla extract
• 2 tbsp unsalted butter, melted
• 2 tbsp turbinado or coarse sugar

Method

 

1. Toss apples with 2 tbsp sugar, cinnamon, nutmeg, and salt; set aside.
2. Butter a baking dish. Whisk remaining sugar, milk, cream, eggs, and vanilla. Fold in bread and soak 10 minutes.
3. Preheat oven to 350°F (175°C). Fold apples into bread mixture; pour into dish. Bake 45 to 50 minutes until set.
4. Turn on broiler. Sprinkle turbinado sugar on top; broil 2 to 3 minutes until bubbly and amber. Cool 10 minutes, then slice and serve.

Notes

If your bread cubes are fresh, toast them at 300°F for 10 minutes to dry them out before soaking. The pudding is best the day it’s baked but leftovers hold up well.