Apple Crumble Bread Pudding

Apple Crumble Bread Pudding is the perfect answer when you cannot decide between a cozy bread pudding and a comforting apple crumble. The rich custard-soaked bread pairs with sweet-tart apples and a crunchy oat topping for a dessert that is equal parts luscious and nostalgic. This is a family favorite I come back to every fall and winter whenever I have slightly stale bread and a few extra apples in the fruit bowl.

Last Thanksgiving I put this out while everyone was still finishing up dinner and it quickly disappeared My sister now texts every autumn asking if I am making the famous apple pudding

Ingredients

• Large firm apples: Choose crisp varieties like Granny Smith for tartness or Honeycrisp for sweetness The apples hold their shape and add bright flavor
• Butter: Try to use high-fat European style butter for extra richness It helps caramelize the apples and forms the base for the crumble
• Brown sugar: Adds deeper toffee notes and helps create a lovely caramel for the apples Go for darker brown sugar for even more flavor
• Ground cinnamon and freshly grated nutmeg: These spices are the backbone of any good apple bake Freshly grated nutmeg gives a warmer more nuanced aroma
• Bread cubes: Brioche brings a soft richness but you can use any hearty bakery bread Avoid pre-sliced sandwich bread or anything too thin and soft
• Whipping cream and milk: The balance makes the custard creamy but not too heavy Choose fresh cream for best results
• Egg and egg yolk: Essential for binding the custard Use the freshest eggs possible for best texture
• Sugar: Sweetens the custard but does not overpower Choose granulated or organic cane sugar
• Vanilla extract: Rounds out the flavors Aim for pure vanilla over imitation for a better finish
• Rolled oats and flour: Make the crumble super crisp Use old fashioned oats not instant
• Baking powder: A little bit helps the crumble topping lighten and crisp up
• More brown sugar: For sweetness in the crumble layer
• Butter for the crumble: Needs to be fridge cold so it does not melt into the flour cubes are easiest to work in

Instructions

Prepare the Apples:

Begin by heating a non-stick pan over medium heat and adding the sliced apples with butter brown sugar pinch of salt and cinnamon. Sauté for two to three minutes until the mixture bubbles and apples just start to soften but remain slightly firm. Transfer them to a plate to cool Off heat pour any caramelized juices over the apples so none is wasted

Build the Bread Pudding Layer:

Grease a nine inch by nine inch baking dish liberally. Place the bread cubes in a large bowl and sprinkle with freshly grated nutmeg and cinnamon Toss well. Transfer the spiced cubes to the dish spreading evenly. In another bowl whisk together whipping cream milk egg egg yolk sugar vanilla and pinch of salt. Pour evenly over the bread cubes pressing gently so every piece soaks up the custard. Let this sit for twenty minutes to absorb

Make the Oatmeal Crumble:

Preheat oven to three hundred fifty degrees Fahrenheit. In a mixing bowl blend together flour oats brown sugar and baking powder ensuring there are no dry pockets. Add cold cubed butter and work it in with your fingers until the mixture feels sandy and you can squeeze small clumps that hold their shape

Assemble Everything:

Once the bread has soaked pour the sautéed apples and juices evenly over the soaked custard bread. Scatter handfuls of oat crumble over top breaking it into small pea sized clumps until all apples are covered

Bake the Pudding:

Bake for thirty five to forty minutes The crumble will be golden brown and the custard underneath will set but still be a little wobbly in the center. Test with a butter knife which should come out mostly clean Let cool on a wire rack for at least twenty minutes before serving so the layers can firm up

Serve and Enjoy:

Spoon generous portions onto plates and drizzle with warm caramel sauce or a dollop of vanilla whipped cream for a truly special treat

Brown sugar is my favorite ingredient here It creates that gorgeous sticky caramel with the apples Every time I open the oven to check the crumble my kitchen smells like cozy autumn afternoons with my kids gathered around the table waiting for the first warm scoop

Storage Tips

Cover leftovers tightly and store in the fridge for up to four days To reheat simply warm individual portions in the microwave or pop the whole dish back in a low oven for ten minutes It even tastes great straight from the fridge the next day

Ingredient Substitutions

If you have pears use them instead of apples for a twist. Swap the cream for coconut milk if you need dairy free. Gluten free bread can also substitute in the base as long as it is sturdy enough not to dissolve

Serving Suggestions

This pudding is wonderful with homemade caramel sauce but a scoop of vanilla ice cream or a dollop of yogurt makes for a perfect breakfast treat If you serve at brunch top with toasted walnuts or a dusting of powdered sugar for a pretty look

Cultural and Seasonal Notes

In Ireland and the UK bread pudding has long been a solution for making use of leftover stale bread While apples shine in the fall try mixing in cranberries for a festive holiday touch or switch to stone fruit come summer

Seasonal Adaptations

Use a mix of apples and pears for extra flavor Add a splash of apple cider to the custard in the fall Top with pecans or walnuts before baking for crunch

Success Stories

I made this last Christmas Eve as a make ahead dessert and my usually picky uncle went back for thirds It is the kind of dish that gets best reviews from people who never thought they liked bread pudding

Freezer Meal Conversion

Prepare and assemble this pudding up to the point of baking then wrap tightly with plastic and foil Freeze for up to two months When ready to serve bake straight from the freezer at three hundred fifty degrees Fahrenheit adding an extra fifteen minutes to account for the chill

This comforting apple bread pudding is sure to become a family favorite With its cozy textures and irresistible aroma it is always worth making an extra batch for the freezer

Common Recipe Questions

→ What type of bread works best for this dish?

Brioche, French, Italian, or Belgian bread are ideal for their sturdy texture and rich flavor. Day-old bread helps soak up the custard without becoming mushy.

→ Can I prepare the pudding ahead of time?

Yes, you can assemble the layers in advance and refrigerate until ready to bake. This even allows the bread to better absorb the custard mixture.

→ Should the apples be peeled before cooking?

Peeled apples give a softer texture in the final bake. Sauté them briefly with butter and sugar to enhance their flavor.

→ How do I know when the pudding is fully baked?

The crumble should be golden and the custard beneath set. Insert a butter knife into the center; it should come out clean when done.

→ Can I add nuts or raisins to this dish?

Chopped pecans, walnuts, or raisins can be added to the bread layer for extra texture and flavor if desired.