Apple Crumble Bread Pudding (Print-Friendly Version)
Sweet baked apples and spiced bread cubes topped with buttery oatmeal crumble for the perfect finish.
# Ingredients You'll Need:
→ Sautéed Apples
01 -
3 large firm apples, peeled and sliced into wedges
02 -
45 g unsalted butter
03 -
Pinch of salt
04 -
45 g brown sugar
05 -
0.25 teaspoon ground cinnamon
→ Bread Layer
06 -
3 cups bread cubes, preferably Brioche, French or Italian style (approx. 180 g)
07 -
0.25 teaspoon freshly grated nutmeg
08 -
0.5 teaspoon ground cinnamon
→ Custard Base
09 -
120 ml whipping cream
10 -
120 ml whole milk
11 -
1 large egg
12 -
1 large egg yolk
13 -
67 g granulated sugar
14 -
1.5 teaspoons vanilla extract
15 -
Pinch of salt
→ Oatmeal Crumble Topping
16 -
1 teaspoon baking powder
17 -
67 g rolled oats
18 -
85 g plain flour
19 -
67 g brown sugar
20 -
115 g cold unsalted butter, cubed
# How to Make It:
01 -
In a medium non-stick pan, sauté the apple wedges with butter, brown sugar, salt, and cinnamon for 2 minutes until the apples are just starting to soften and the mixture is caramelized. Do not overcook. Set aside to cool.
02 -
Grease a 23 x 23 cm baking dish. Toss bread cubes with nutmeg and cinnamon, then distribute evenly into the baking dish.
03 -
In a bowl, whisk together whipping cream, milk, egg, egg yolk, granulated sugar, vanilla extract, and a pinch of salt until smooth.
04 -
Pour the custard mixture evenly over the spiced bread cubes, pressing down slightly to ensure all cubes absorb the liquid. Set aside while making the crumble.
05 -
Preheat oven to 175°C. In a large bowl, combine baking powder, rolled oats, flour, and brown sugar. Incorporate the cubed cold butter with fingertips until the mixture resembles coarse crumbs.
06 -
Layer the sautéed apples over the custard-soaked bread. Drizzle any pan caramel over. Gather handfuls of the crumble and break into small, irregular pieces, scattering evenly on top.
07 -
Bake for 35 to 40 minutes until the top is golden and the custard is set. Test with a knife—if it emerges clean, remove from the oven.
08 -
Cool on a wire rack for 20 to 30 minutes. Serve warm, optionally finished with caramel sauce.
# Extra Information:
01 -
Select bread that is a day old or slightly stale for best absorption and texture.
02 -
Ensure the butter for the crumble is cold to achieve a crisp topping.
03 -
The dessert can be served warm or at room temperature.