Apple Crumble Bread Pudding

Name: Apple Crumble Bread Pudding
Total Time: 1 hour 30 minutes (Prep: 25 mins, Soak: 30 mins, Bake: 35 mins)
Servings: 9
Difficulty: Easy
Dietary Tags: Comfort Food, Fall Dessert, Holiday Breakfast

Introduction

Experience the ultimate hug in dessert form with this Apple Crumble Bread Pudding, a glorious marriage of two iconic comfort foods. This recipe transforms humble ingredients into a decadent, shareable feast that’s perfect for crisp autumn days, holiday gatherings, or a special weekend brunch. Imagine a rich, custard-soaked bread pudding, studded with tender cinnamon-spiced apples, all crowned with a buttery, crisp streusel topping that bakes into a golden-brown crumble. It’s simultaneously creamy and crunchy, sweet and warmly spiced. Easier than pie but just as impressive, this dish captures the nostalgic essence of a classic apple crumble in a hearty, spoonable format that begs to be served warm with a scoop of vanilla ice cream. It’s the definition of cozy indulgence.

Equipment Needed

• 8×8 inch or 9×9 inch square baking dish (or similar 2-quart capacity dish)

• Large mixing bowl

• Medium mixing bowl

• Large skillet

• Whisk

• Spatula

• Measuring cups and spoons

• Cooling rack

Ingredients

For the Apple Filling:

• 2 tablespoons unsalted butter

• 3 medium apples (a mix of Granny Smith and Honeycrisp works well), peeled, cored, and diced into ½-inch cubes (about 3 heaping cups)

• ⅓ cup (65g) light brown sugar, packed

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• Pinch of salt

• 1 tablespoon all-purpose flour

• 1 teaspoon vanilla extract

For the Bread Pudding Base:

• 6 cups (approx. 10 oz) day-old bread, cut into 1-inch cubes (French bread, brioche, or challah are ideal)

• 3 large eggs

• 1 ¾ cups (420ml) whole milk or half-and-half

• ⅓ cup (65g) granulated sugar

• ¼ cup (50g) light brown sugar, packed

• 1 tablespoon vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

For the Crumble Topping:

• ¾ cup (95g) all-purpose flour

• ½ cup (100g) light brown sugar, packed

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 6 tablespoons (85g) cold unsalted butter, cut into small cubes

• ⅓ cup rolled oats (old-fashioned, not quick-cook)

• ¼ cup chopped pecans or walnuts (optional)

For Serving (Highly Recommended):

• Vanilla ice cream

• Caramel sauce

• Whipped cream

Instructions

Phase 1: Sauté the Spiced Apples

Time: 10 minutes | Intensity: Medium

1. In a large skillet over medium heat, melt the 2 tablespoons of butter.

2. Add the diced apples, ⅓ cup brown sugar, 1 teaspoon cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until the apples begin to soften and release their juices.

3. Sprinkle the 1 tablespoon of flour over the apples and stir constantly for 1 minute. This will thicken the juices.

4. Remove from heat and stir in the 1 teaspoon of vanilla extract. Set aside to cool slightly.

Phase 2: Prep the Bread and Custard

Time: 10 minutes | Intensity: Low

1. Place the bread cubes in your greased baking dish. Scatter the slightly cooled spiced apple mixture (and any syrup from the pan) evenly over the bread. Gently toss with your hands to distribute.

2. In a large bowl, whisk the eggs vigorously until well beaten. Add the milk, granulated sugar, ¼ cup brown sugar, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, and ¼ teaspoon salt. Whisk until the sugars are dissolved and the custard is completely smooth.

Phase 3: Assemble and Soak

Time: 30 minutes (passive) | Intensity: Low

1. Slowly and evenly pour the custard mixture over the bread and apples in the baking dish. Press down gently with a spatula to ensure all the bread cubes are submerged and soaking up the custard.

2. Let the dish sit at room temperature for 30 minutes, pressing down gently every 10 minutes. This soaking is crucial for a creamy, not soggy or dry, final texture.

Phase 4: Make the Crumble Topping

Time: 5 minutes | Intensity: Low

1. While the bread soaks, preheat your oven to 350°F (175°C).

2. In a medium bowl, combine the flour, ½ cup brown sugar, ½ teaspoon cinnamon, and salt.

3. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, pebbly sand with some larger pea-sized butter chunks remaining.

4. Stir in the rolled oats and optional chopped nuts.

Phase 5: Top and Bake

Time: 40 minutes | Intensity: Low (Oven does the work)

1. After the 30-minute soak, sprinkle the crumble topping evenly and generously over the entire surface of the bread pudding.

2. Place the baking dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 35-45 minutes. The pudding is done when the custard is set (a knife inserted near the center should come out clean, not wet), the top is puffed, and the crumble is deep golden brown and crisp.

3. Optional Broil: For extra crunch and color on the crumble, switch the oven to broil for the final 1-2 minutes, watching CLOSELY to prevent burning.

Phase 6: Rest and Serve

Time: 15 minutes | Intensity: Low

1. Remove the bread pudding from the oven and transfer the dish to a cooling rack. Let it rest for at least 15 minutes before serving. This allows the custard to finish setting and makes for cleaner slices.

2. Serve warm, scooped into bowls. Drizzle with caramel sauce and top with a generous scoop of vanilla ice cream.

Recipe Notes

• The Bread: Stale, dry bread is essential! It soaks up the custard without disintegrating. Fresh bread will become mushy. If you only have fresh bread, cube it and spread it on a baking sheet in a 250°F oven for 10-15 minutes to dry out slightly.

• Custard Consistency: Don’t skip the 30-minute soak. It’s the key to a uniformly creamy pudding. For an even richer custard, substitute ½ cup of the milk with heavy cream.

• Make-Ahead: You can assemble the entire dish (through adding the crumble topping) up to 24 hours in advance. Cover tightly and refrigerate. Bake straight from the fridge, adding 5-10 minutes to the baking time.

• Crispy Crumble Secret: For the crispest crumble, ensure your butter is very cold and don’t over-mix it into the flour. Those visible butter chunks will melt and create delicious, flaky pockets.

• Apple Varieties: Using a mix of tart (Granny Smith) and sweet (Honeycrisp, Fuji) apples creates the best flavor balance.

Nutrition Information (Per serving, 1/9 of recipe, without toppings)

Nutritional values are approximate and can vary based on specific bread used, apple varieties, and exact measurements. This is a dessert best enjoyed in moderation.