There’s a pecan-scented memory in every bite of this Apple Crumble Bread Pudding — like a Sunday afternoon that never ends. Warm, soft brioche, tart apples, and a buttery crumble take me back to my granny’s kitchen where the kettle was always humming. It’s the kind of dessert that gathers folks close and makes the house feel like home.
Why make this recipe
This pudding folds two beloved comforts into one: the custardy, tender bread pudding we all love and the crunchy, buttery crumble that makes every forkful sing. It’s perfect for chilly evenings, holiday tables, or whenever you want to wrap your family in something sweet and familiar. Best of all, it’s forgiving — great for using day-old bread and whatever apples you have on hand.
How to make Apple Crumble Bread Pudding
Ingredients:
- 6 cups cubed brioche or challah bread, day old
- 2 cups diced apples (Granny Smith or Honeycrisp)
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
For Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 teaspoon cinnamon
For serving: Vanilla ice cream, Caramel sauce
Directions:
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Spread bread cubes and diced apples evenly in the dish.
- In a bowl, whisk together milk, cream, sugars, eggs, vanilla, cinnamon, nutmeg, and salt.
- Pour the mixture over the bread and gently press down so everything soaks evenly. Let sit for 10 minutes.
- In another bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
- Sprinkle the crumble topping over the bread mixture.
- Bake for 40 to 45 minutes until golden brown and set in the center.
- Let cool slightly, then serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
How to serve Apple Crumble Bread Pudding
Serve warm, straight from the oven, with a generous scoop of vanilla ice cream and a ribbon of caramel sauce. For an extra homey touch, sprinkle a pinch of cinnamon on the ice cream or add chopped toasted pecans. It’s lovely in a deep-dish bowl with a fork and a napkin tucked into your lap like Sunday suppers of old.
How to store Apple Crumble Bread Pudding
Cover leftovers tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. To reheat, warm individual slices in the oven at 325°F until heated through (about 10–15 minutes) to keep the crumble crisp; a quick zap in the microwave works too but may soften the topping. You can also freeze portions (well wrapped) for up to 2 months — thaw in the fridge before reheating.
Tips to make Apple Crumble Bread Pudding
- Day-old brioche or challah soaks up custard without turning gummy — the texture is key.
- Dice apples into uniform pieces so they cook evenly. Granny Smith gives bright tartness; Honeycrisp brings sweet crunch.
- Letting the custard sit on the bread for 10 minutes helps the flavors marry and ensures a tender center.
- Keep the butter cold when making the crumble for those irresistible little pockets of flake and crunch.
- If your top browns too quickly, tent with foil during the last 10 minutes of baking.
Variations (if any)
- Bourbon-Apple: Add 1–2 tablespoons bourbon to the custard for warm, boozy depth (great for holiday gatherings).
- Nutty Crumble: Stir 1/2 cup chopped pecans or walnuts into the crumble for added texture.
- Spiced Up: Add a pinch of cloves or ginger to the custard for spiced warmth.
- Mini Portions: Bake in ramekins for individual servings — perfect for intimate dinners.
FAQs (minimum three FAQ)
Q: Can I use another type of bread besides brioche or challah?
A: Yes — a slightly dense, enriched bread works best. Croissant dough or a sturdy sourdough will also work, but adjust soaking time if the bread is very dry or very fresh.
Q: Do I need to peel the apples?
A: Peeling is a personal choice. Leaving the skins on adds texture and color, and they soften during baking. If you prefer a silkier bite, peel them first.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the pudding, cover, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 15–20 minutes before popping it into the oven.
Q: How can I make it dairy-free?
A: Substitute a plant-based milk (like oat or almond) and a dairy-free cream alternative; use a dairy-free butter for the crumble. Texture will be slightly different but still delightful.
Q: What if the center isn’t set after baking time?
A: Every oven’s a little different. If the center jiggles, give it another 5–10 minutes. If the top is getting too brown, tent with foil while it finishes.
Conclusion
If you’d like another take on this comforting mash-up of desserts, I often peek at recipes like Rock Recipes’ Apple Crumble Bread Pudding for inspiration on textures and toppings. For a variation that plays with cider flavors, this version at Bakes by Brown Sugar’s Apple Bread Pudding with Reduced Apple Cider is a lovely read and worth trying on a crisp afternoon.
There’s a special kind of joy in bringing a warm pan to the table and watching folks take that first, slow bite. Make a big one, share it, and save the leftovers for a sweet surprise the next morning — that’s how family memories are made.
Apple Crumble Bread Pudding
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Spread bread cubes and diced apples evenly in the dish.
- In a bowl, whisk together milk, cream, sugars, eggs, vanilla, cinnamon, nutmeg, and salt.
- Pour the mixture over the bread and gently press down so everything soaks evenly. Let sit for 10 minutes.
- In another bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
- Sprinkle the crumble topping over the bread mixture.
- Bake for 40 to 45 minutes until golden brown and set in the center.
- Let cool slightly, then serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.