Apple Pie Bread Pudding

Apple Pie Bread Pudding


• 8 Turano French Rolls
• 1 3/4 lb gala apples
• 4 Tbsp butter
• 2 1/2 Tbsp flour
• 2 tsp apple pie spice
• 3/4 cup brown sugar
• 1 cup water
• 5 eggs
• 4 Tbsp unsalted butter melted
• 2 1/4 cups whole milk
• 2 tsp vanilla extract
• 1/2 cup brown sugar
• 1 tsp apple pie spice
• 1 tsp cinnamon
• Optional: ice cream for serving


• About 24 hours before preparing this bread pudding, cut bread into 1/2 inch cubes and spread it out on a large baking sheet. Leave it out to get stale for about a day.

Apple Pie Filling:
① Peel, core and dice apples.
② In a medium sauce pan, over medium heat, melt butter. Add flour and stir well with a whisk. Add 3/4 cup of brown sugar and stir well.
③ Add diced apples, apple pie spice and water, stir and cover. Cook over medium heat until the apples are soft, stirring occasionally. (10-15 minutes.)
④ Take off heat and strain through a strainer, saving the juices. You will be using the juice to top off cooked bread pudding.
⑤ Let the cooked apples cool a bit.

Bread Pudding:
① Preheat the oven to 375 and lightly grease baking dish.
② Spread Turano French Rolls cubes in the baking dish evenly. Spread apples all over the bread evenly. Move it around a little to let some apples get between the bread.
③ In a large mixing bowl, whisk eggs, milk, melted butter, vanilla extract, 1/2 cup of brown sugar, apple pie spice, and cinnamon.
④ Pour egg mixture all over the bread and apples. Press down on bread lightly and put in the oven.
⑤ Bake for 35-40 minutes. You can check for doneness by touching in the center, if it feels dense and firm, the eggs are cooked.
⑥ Pull bread pudding out of the oven and pour saved juices from cooking apples all over the bread pudding.
⑦ Serve bread pudding warm and with a scoop of vanilla ice cream on top.

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