This apple pie bread pudding is my ultimate cool-weather comfort dessert and it feels like a warm hug on a plate. I first made this after finding a slightly stale baguette at the bottom of my pantry and a jar of homemade apple pie spice in the fridge. Combining the familiar cinnamon-nutmeg warmth of apple pie with a custardy bread pudding base created something unexpectedly cozy: crisp edges, pillowy interior, and pockets of tender, saucy apples that soak into the bread. It quickly became the dessert I bring to family gatherings because it travels well and pleases people of all ages.

What makes this version special is the homemade apple pie filling: gently cooked Gala apples in butter, brown sugar, flour and apple pie spice that are drained so their syrup can be spooned over the finished pudding for extra shine and moisture. The custard is rich but simple — whole milk, melted butter, eggs, vanilla and a touch more spice — and the custard-to-bread ratio is tuned so the center is set but still soft. Serve slices warm with a scoop of vanilla ice cream and you'll understand why this recipe vanishes at the first forkful.

Ingredients

• Bread: 16 ounces French baguette (about 1 pound). Day-old or slightly stale works best because it soaks custard without turning mushy. I prefer a bakery baguette with an open crumb; if it's too fresh, dry the cubes overnight or toast them briefly.
• Apples: 1 3/4 pounds Gala apples (about 4–6 medium), peeled, cored and diced. Gala holds shape and has a sweet-tart balance that pairs well with brown sugar.
• Butter: 4 tablespoons for the apple filling and 4 tablespoons melted for the custard — use unsalted so you control seasoning.
• Flour: 2 1/2 tablespoons all-purpose to thicken the apple juices slightly so the syrup clings to the apples.
• Sugars & Spice: 3/4 cup brown sugar for the apples, plus 1/2 cup brown sugar in the custard; 2 teaspoons apple pie spice for the filling and 1 teaspoon in the custard, plus 1 teaspoon ground cinnamon for warmth.
• Liquids & Eggs: 1 cup water to cook the apples; 5 large eggs, 2 1/4 cups whole milk and 2 teaspoons vanilla extract for the custard base.
• Optional: good-quality vanilla ice cream for serving; a sprinkle of flaky sea salt on top if you like a sweet-salty contrast.

Instructions

Prepare Stale Bread: About 24 hours before baking, cut the baguette into 1/2-inch cubes and spread in a single layer on a large rimmed baking sheet to dry out at room temperature. If you're short on time, preheat the oven to 200°F (95°C), spread the cubes on the sheet and bake for 1.5–2 hours until dry to the touch but not browned. Dry bread so it absorbs custard without collapsing. Make the Apple Pie Filling: Peel, core and dice the Gala apples into 1/2-inch pieces. In a bowl toss the apples with 2 1/2 tablespoons flour, 3/4 cup brown sugar and 2 teaspoons apple pie spice. Heat a medium saucepan over medium, melt 4 tablespoons butter, then add the apple mixture and 1 cup water. Bring to a simmer, reduce heat to medium-low, cover and cook 10–15 minutes until the apples are tender, stirring often to prevent sticking. Remove from heat and strain the mixture, reserving the cooking juices in a small bowl — these will be spooned over the pudding after baking for added moisture and shine. Assemble the Custard & Bake: Preheat the oven to 375°F and lightly grease a 9×13-inch casserole dish. Spread the stale bread cubes evenly across the dish, then scatter the drained apple pieces over the bread, letting some fall between the cubes. In a large mixing bowl whisk together 5 large eggs, 4 tablespoons melted unsalted butter, 2 1/4 cups whole milk, 2 teaspoons vanilla extract, 1/2 cup brown sugar, 1 teaspoon apple pie spice and 1 teaspoon cinnamon until smooth. Pour the custard evenly over the bread and apples, pressing gently so the top cubes are submerged and soaking through. Bake uncovered for 30 minutes, then tent loosely with foil and bake another 15–20 minutes until a knife inserted in the center comes out mostly clean and the top is golden. Rest, Glaze and Serve: Remove the pudding from the oven and immediately spoon the reserved apple juices over the top so the bread absorbs extra flavor and moisture. Let the dish sit 10 minutes before slicing — this resting time helps the custard finish setting. Serve warm with a scoop of vanilla ice cream or a drizzle of heavy cream if desired.

Storage Tips

Store leftover slices in the original 9×13 dish covered tightly with plastic wrap or in an airtight container. Refrigerate up to 4 days. For longer storage, freeze cooled slices wrapped in plastic and foil for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a 325°F oven until heated through, or microwave single portions for 30–60 seconds. If the top loses crispness, give it a quick broil for 1–2 minutes but watch carefully to avoid burning.

Ingredient Substitutions

To make this dairy-free use a neutral plant milk (oat or almond) and coconut oil or a vegan butter substitute instead of butter; the custard texture will be slightly less rich but still satisfying. For gluten-free, use a sturdy gluten-free baguette or challah and ensure the flour used to thicken the apples is a gluten-free blend. If Gala apples are unavailable, use Honeycrisp or Fuji; they retain shape and have similar sweetness. For a boozy twist, stir 1–2 tablespoons of bourbon into the reserved apple juices before glazing.

Serving Suggestions

Serve warm with a generous scoop of vanilla ice cream or lightly whipped cream and a sprinkle of toasted chopped pecans for crunch. For a brunch option, offer mini portions with hot coffee and a dusting of powdered sugar. A drizzle of salted caramel or a spoonful of warm apple butter is a lovely upgrade for special occasions. Garnish with a cinnamon stick or a few thin apple slices caramelized in butter for an elevated presentation.

Cultural Background

Bread pudding has roots in many cuisines as a resourceful way to use stale bread and stretch ingredients into a comforting dish. Combining it with apple pie flavors is a reflection of American dessert traditions where warm spices like cinnamon and nutmeg are central to autumnal and holiday baking. This mash-up evokes both the rustic thriftiness of classic puddings and the nostalgic flavors of southern and New England apple desserts.

Seasonal Adaptations

In fall, use a mix of apples — Gala and Honeycrisp — and add 1/4 cup chopped pecans. For winter holidays, fold in 1/3 cup dried cranberries and a pinch of cardamom for a festive note. In spring or summer swap the apples for fresh peaches or pears and reduce baking time slightly since those fruits release more moisture. For a lighter summer version, reduce brown sugar by 1/4 cup and top with Greek yogurt instead of ice cream.

Meal Prep Tips

To prep for a week of easy desserts, cube the bread and dry it in the oven, dice and cook the apples and keep the custard mixture separate. Assemble and bake the day you plan to serve. Alternatively, fully assemble and refrigerate overnight to deepen flavor, then bake the next day — just add 5–10 extra minutes to baking time if chilled. Use disposable foil pans when taking to potlucks for easy transport and reheating.

Enjoy this apple pie bread pudding as a cozy finale to a family meal or as a make-ahead dessert that feeds a crowd. It’s forgiving, adaptable and full of soul — a true modern classic that invites improvisation and sharing.