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–+ servings
Apple Crisp Bread Pudding 1

Apple Crisp Bread Pudding

This Apple Crisp Bread Pudding transforms two classic desserts into one extraordinary treat that combines the comforting warmth of traditional bread pudding with the spiced sweetness of apple crisp, delivering layers of texture and flavor that neither dessert achieves alone.
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Prep Time 25 minutes
Cook Time 50 minutes
Soaking Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 285 kcal

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowls
  • Pastry cutter (or fingers)

Ingredients
  

Bread Pudding Base

  • 6 cups day-old bread cubed (brioche or challah work beautifully)
  • 3 large eggs
  • 2 cups whole milk substitute almond milk for dairy-free option
  • 1/2 cup granulated sugar or coconut sugar for less refined alternative
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Apple Layer

  • 3 medium apples Honeycrisp or Granny Smith, peeled and thinly sliced
  • 1 tbsp lemon juice
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg

Crisp Topping

  • 1/2 cup all-purpose flour or almond flour for gluten-free alternative
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup brown sugar packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 tbsp cold butter cubed (or coconut oil for plant-based version)

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  • Cut bread into 1-inch cubes and spread evenly in the greased baking dish. If using fresh bread, toast the cubes in a 300°F oven for 10-15 minutes until dry to the touch.
  • In a large bowl, whisk together eggs, milk, granulated sugar, vanilla extract, cinnamon, and salt until completely combined.
  • Pour the egg mixture evenly over the bread cubes, gently pressing the bread down to ensure it absorbs the custard. Let sit for 15 minutes, turning the bread halfway through.
  • While the bread is soaking, peel, core, and thinly slice the apples. Toss them in a bowl with lemon juice, brown sugar, cinnamon, and nutmeg until evenly coated.
  • In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt for the topping. Add the cold butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
  • Arrange the spiced apple slices in an even layer over the soaked bread mixture.
  • Sprinkle the crisp topping evenly over the apples, covering the entire surface.
  • Bake for 45-50 minutes, or until the custard is set and the topping is golden brown. A knife inserted into the center should come out clean with only a few moist crumbs attached.
  • Let cool for 5 minutes before serving warm.

Notes

For the best results, use day-old bread which absorbs the custard mixture better than fresh bread. This dish can be prepared the night before (without the crisp topping) and refrigerated overnight - just add the topping before baking. The dessert will stay fresh in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Calories: 285kcalCarbohydrates: 40gProtein: 6gFat: 12gSaturated Fat: 6gCholesterol: 72mgSodium: 220mgFiber: 3gSugar: 24g
Keyword Apple Crisp, Bread Pudding, Fall Dessert, Apple Dessert
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