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Apple Crumble Bread Pudding

A comforting dessert that combines the best of apple crumble and bread pudding, featuring a spiced bread and custard base topped with a buttery oat crumble and sautéed apples.

Ingredients

Scale
  • 3 large firm apples, peeled and sliced into wedges
  • 3 tbsp butter
  • pinch salt
  • 3 tbsp brown sugar
  • ¼ tsp cinnamon
  • 3 cups bread cubes (brioche, French, Italian, or Belgian bread)
  • ¼ tsp freshly grated nutmeg
  • ½ tsp cinnamon
  • ½ cup whipping cream
  • ½ cup milk
  • 1 egg
  • 1 egg yolk
  • 1/3 cup sugar
  • 1 ½ tsp vanilla extract
  • Pinch salt
  • 1 tsp baking powder
  • ½ cup rolled oats
  • ¼ cup flour
  • ¼ cup brown sugar

Instructions

  1. Preheat oven to 350°F. Grease a 9” x 9” baking dish well.
  2. In a skillet, melt 3 tbsp butter. Add sliced apples, pinch of salt, 3 tbsp brown sugar, and ¼ tsp cinnamon. Sauté until apples are tender and lightly caramelized. Set aside.
  3. In a large bowl, toss bread cubes with ¼ tsp nutmeg and ½ tsp cinnamon. Place spiced bread cubes into the greased baking dish.
  4. In another bowl, whisk together whipping cream, milk, 1 egg, 1 egg yolk, 1/3 cup sugar, vanilla extract, and a pinch of salt. Pour mixture evenly over bread cubes, pressing down to ensure all cubes are soaked. Let soak while preparing crumble.
  5. In a bowl, combine baking powder, rolled oats, flour, and ¼ cup brown sugar. Using your hands, rub small cubes of butter thoroughly through the dry ingredients until mixture is crumbly.
  6. Layer sautéed apples evenly over the bread pudding layer. Drizzle any remaining caramel from sautéing apples over the bread pudding.
  7. Press crumble mixture together in handfuls, then break into small pieces and crumble over the apples.
  8. Bake for 40–45 minutes, or until the top is golden brown and the pudding is set. Let cool slightly before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. For best results, use slightly stale bread. Leftovers can be stored in the refrigerator for up to 3 days.

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