Apple Crumble Bread Pudding

Apple Crumble Bread Pudding is pure comfort food made for cozy gatherings or a treat-yourself Sunday. Combining spiced apples tucked beneath a buttery oat crumble and soft custardy bread, this dessert delivers the best of both fruity crisp and rich bread pudding in every bite.

The first time I made this it was for a chilly weekend family brunch. We finished almost the whole pan before noon—it is that good.

Ingredients

• Firm apples: bring sweet tart flavor and hold their shape when sautéed look for Gala or Honeycrisp
• Butter: gives the pudding richness and helps the crumble topping crisp up use high-quality unsalted butter for best results
• Brown sugar and sugar: add caramel notes and sweetness packed brown sugar melts smoothly into the caramel apples
• Cinnamon and nutmeg: layer warmth into both the bread and apples fresh spices make the flavor pop
• Good quality bread: like brioche or French works best slightly stale bread holds the eggy custard without getting soggy
• Whipping cream and milk: create a lush silky custard full-fat cream and milk make a richer pudding
• Egg and egg yolk: bind the custard and lend extra creaminess room temperature eggs mix more easily
• Rolled oats and flour: form the crumbly topping choose old-fashioned oats for chew and crunch
• Baking powder: gives the topping a subtle lift so it is not too dense
• Vanilla extract: adds classic bakery aroma always use pure vanilla for the best restraint
• Pinch of salt: sharpens flavors in every layer

Step-by-Step Instructions

Prep the Apples:

Peel and slice the apples into fat wedges then sauté them with butter brown sugar a pinch salt and cinnamon just until the butter and sugar come together and start to caramelize Stop before the apples turn completely soft Let them cool before moving on

Prepare the Bread:

Cut bread into good-sized cubes and toss with freshly grated nutmeg and cinnamon Lay the bread cubes evenly in a greased baking dish to form the pudding’s base

Make the Custard:

Whisk together whipping cream milk whole egg extra yolk granulated sugar vanilla and salt Pour this mixture slowly over the spiced bread cubes then gently press down to be sure every piece of bread is soaking up the liquid Let the mixture rest and absorb as you prepare the topping

Mix and Sprinkle the Crumble:

Preheat your oven to 350°F Mix rolled oats flour brown sugar and baking powder in a bowl Use your fingers to rub cubed cold butter into the dry mix until the whole thing feels like a pile of damp sand

Assemble and Top:

Nestle the cooled sautéed apples evenly over the custard-soaked bread Pour any caramel left from the apples over top then take handfuls of the crumble and scatter them over everything in rough chunks no need for perfection

Bake:

Bake until the pudding is puffed and golden and the topping deeply browned This should take about 35 to 40 minutes Test for doneness by slipping a knife into the center If it comes out clean you are set Let it cool at least 20 minutes before serving to allow the flavors and custard to settle

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My favorite part is always the apple layer it holds onto its texture and flavor even after baking My daughter once told me the caramel apple smells made her feel like it was autumn inside the kitchen even in spring

Storage Tips

Store leftovers covered tightly in the fridge for up to three days This pudding tastes great both chilled or gently reheated in the oven at a low temperature Warm individual squares in the microwave for a quick snack

Ingredient Substitutions

Swap apples for pears if in season or mix in a few berries for color and tartness If you do not have brioche any sturdy white bread will work Gluten-free bread and gluten-free flour can make this dessert accessible to more people

Serving Suggestions

Serve warm with a generous drizzle of homemade caramel sauce or a scoop of vanilla ice cream For an elegant brunch try a dollop of Greek yogurt and a pinch more cinnamon

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Cultural Notes

Bread pudding is a classic dessert from Europe traditionally made to use up old bread Both British and French kitchens have their own variations The apple crumble topping is a nod to old-fashioned crisps making this dish a marriage of childhood favorites

Recipe FAQs

→ What type of bread works best for this dessert?

Sturdy breads like brioche, French, Italian, or Belgian loaves hold their shape and soak up the custard without getting mushy.

→ How do I keep apples from turning mushy?

Quickly sauté the apple wedges just until they caramelize, keeping them slightly firm before layering in the dish.

→ Can I prepare this dish ahead of time?

Yes, assemble up to baking and refrigerate. Bake before serving for the best texture and flavor.

→ What kind of oats should I use for the crumble?

Choose large rolled oats for a chunky, crisp topping that holds its texture as it bakes.

→ How will I know when it’s ready to take out of the oven?

The top should be golden and a butter knife inserted in the center comes out clean, indicating the custard is set.

→ Can I add extra spices?

Yes, try a pinch of cloves or cardamom along with cinnamon and nutmeg to vary the spice blend.