Apple Crumble Bread Pudding

The smell of warm apples and buttery crumble is the kind of memory that wraps you in a quilt on a cool evening. This Apple Crumble Bread Pudding tastes like Sunday supper at Grandma’s house — slow, sweet, and full of stories. If you love baked comforts, you might also enjoy my notes on apple cheesecake buns with a crumble topping and sweet glaze, a little cousin of this pudding.

Why make this recipe
This recipe takes humble day‑old brioche or challah and turns it into something tender and golden, dotted with tart apples and a sigh of caramel-ready crumble on top. It’s an easy way to feed a family, celebrate an apple season, or simply make an ordinary afternoon feel like a warm, remembered holiday.

How to make Apple Crumble Bread Pudding
This is the sort of dish you can make while the kettle hums and someone tells a story. Spread the bread and apples, whisk the custard, let it soak up the love, and finish with a buttery crumble that bakes into a golden, crackly top. For a richer twist inspired by fall flavors, I sometimes lean on ideas from this pumpkin praline bread pudding when I want an extra touch of cozy.

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
• 1/2 cup all-purpose flour (for crumble topping)
• 1/3 cup brown sugar (for crumble topping)
• 1/4 cup cold butter, cubed (for crumble topping)
• 1/2 teaspoon cinnamon (for crumble topping)
• Vanilla ice cream (for serving)
• Caramel sauce (for serving)

Directions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Spread bread cubes and diced apples evenly in the dish.
3. In a bowl, whisk together milk, cream, sugars, eggs, vanilla, cinnamon, nutmeg, and salt.
4. Pour the mixture over the bread and gently press down so everything soaks evenly. Let sit for 10 minutes.
5. In another bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
6. Sprinkle the crumble topping over the bread mixture.
7. Bake for 40 to 45 minutes until golden brown and set in the center.
8. 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 it straight from the oven while the center still trembles a little and the crumble is crisp at the edges. A warm scoop of vanilla ice cream melting down the middle and a ribbon of caramel are the southern comforts that make everyone slow down and smile. For a touch of brightness, add a few sliced apples tossed in a little lemon and cinnamon.

How to store Apple Crumble Bread Pudding
Leftovers keep well covered in the refrigerator for up to 3 days. Rewarm gently in a 325°F oven for 10–15 minutes, or microwave individual portions for 30–60 seconds until warm. If you plan to freeze, wrap tightly and freeze for up to 1 month; thaw overnight in the refrigerator before reheating.

Tips to make Apple Crumble Bread Pudding

• Use day‑old brioche or challah so the bread soaks but doesn’t turn to mush.
• Dice apples uniformly so they soften evenly; Granny Smith gives a tart contrast while Honeycrisp keeps a nice bite.
• When cutting in cold butter for the crumble, work quickly so you get pea-sized crumbs that bake up crisp.
• For an even cozier twist, sprinkle a few chopped pecans on top of the crumble before baking—my family loves that little extra crunch. I also like keeping a plate of salted caramel apple crumble bars on hand for guests who adore a pronounced caramel note (salted caramel apple crumble bars).

Variations

• Boozy Apple Pudding: Add 2 tablespoons of bourbon or dark rum to the custard for grown-up warmth.
• Citrus Brightness: Fold in a tablespoon of orange zest for a sunny lift.
• Nutty Top: Stir 1/2 cup chopped pecans into the crumble for extra texture.
• Lighter Version: Swap half-and-half for the heavy cream to cut richness while keeping creaminess.

FAQs
Q: Can I use other breads besides brioche or challah?
A: Yes — challah or brioche are ideal for richness, but a crusty sandwich loaf or croissants can work. Avoid very dense breads; you want something that soaks up the custard.

Q: Do I need to peel the apples?
A: It’s up to you. Leaving the peels on adds a rustic texture and saves prep time, but peeling gives a silkier bite, especially for little ones.

Q: Can I assemble this ahead of time?
A: Absolutely. Cover and refrigerate the assembled (unbaked) pudding overnight, then let it sit at room temperature for 15 minutes while the oven preheats and bake as directed.

Q: How do I know it’s fully baked?
A: The top should be golden and the center set but slightly custardy — a knife inserted in the middle should come out mostly clean with a little moist custard clinging.

Q: Can I make this dairy-free?
A: Swap the milk and cream for an unsweetened dairy-free milk blend and use a dairy-free butter alternative in the crumble; texture will be slightly different but still comforting.

Conclusion

If you want to see another take that layers apple crumble with bread pudding in a slightly different way, I like this recipe for Apple Crumble Bread Pudding. A combo of 2 comfort food desserts! And for a lighter, cider-tinged approach to apple bread pudding, take a look at Apple Bread Pudding with Reduced Apple Cider for inspiration.

Come sit a spell — there’s always a bowl to share and a story to pass along.

Apple Crumble Bread Pudding

This delightful Apple Crumble Bread Pudding combines day-old brioche or challah with tart apples and a buttery crumble, creating a warm, comforting dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Comfort Food, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Bread and Apples

• 6 cups cubed brioche or challah bread, day old Use day-old bread for optimal soaking
• 2 cups diced apples (Granny Smith or Honeycrisp) Uniform dicing ensures even cooking

Custard Mixture

• 2 cups milk Use whole milk for creamier texture
• 1 cup heavy cream For a rich flavor
• 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

Crumble Topping

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup cold butter, cubed Use cold butter for a crumbly texture
• 1/2 teaspoon cinnamon Add flavor to the crumble

For Serving

• Vanilla ice cream To enhance the warmth of the pudding
• Caramel sauce A drizzle to complement the flavors

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. Spread bread cubes and diced apples evenly in the dish.

Custard Mixing

1. In a bowl, whisk together milk, cream, sugars, eggs, vanilla, cinnamon, nutmeg, and salt.
2. Pour the mixture over the bread and gently press down so everything soaks evenly. Let sit for 10 minutes.

Crumble Preparation

1. In another bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
2. Sprinkle the crumble topping over the bread mixture.

Baking

1. Bake for 40 to 45 minutes until golden brown and set in the center.
2. Let cool slightly, then serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Notes

For a cozier twist, sprinkle chopped pecans on top of the crumble before baking. Store leftovers covered in the refrigerator for up to 3 days.