Apple Crumble Bread Pudding

Apple Crumble Bread Pudding: A Warm, Comforting Classic with a Delicious Twist

If you’re looking for a dessert that combines the nostalgic charm of apple pie with the cozy richness of bread pudding and the satisfying crunch of a crumble topping, then Apple Crumble Bread Pudding is your perfect match. This luscious, oven-baked treat brings together layers of soft custard-soaked bread, tender cinnamon-spiced apples, and a golden-brown oat and butter crumble crust that crackles with every bite. Ideal for brunch, holiday gatherings, or as a make-ahead dessert, this recipe transforms simple pantry staples into an unforgettable indulgence. Whether you’re using up leftover bread or celebrating the fall harvest, this version elevates traditional bread pudding to a new level of comfort food sophistication.

The History Behind the Dish

Bread pudding has humble origins dating back to 13th-century England, where it was known as “poor man’s pudding” due to its use of stale bread and basic ingredients like milk and eggs—items readily available in most households. Over time, this frugal dish evolved across cultures, particularly in France (as clafoutis or gâteau de pain) and later in the American South, where sugar, spices, and fruit were added for sweetness and complexity. Meanwhile, apple-based desserts have long been cherished in European and North American traditions, especially during autumn harvests.

The fusion of apple pie elements with bread pudding began gaining popularity in the 20th century, particularly in American home cooking and diner menus. The addition of a crumble topping—a hallmark of British baking introduced in the early 1900s—adds textural contrast and richness. Today’s Apple Crumble Bread Pudding blends all these influences into one harmonious dessert, reflecting both resourcefulness and culinary creativity. It’s not just a dessert; it’s a story told through flavor, tradition, and seasonal abundance.

Ingredients Breakdown: What Makes This Recipe Shine

The magic of Apple Crumble Bread Pudding lies in its balance of textures and flavors. Each ingredient plays a vital role in creating a dessert that’s moist, fragrant, crunchy, and deeply satisfying.

Bread: Stale or day-old bread works best because it absorbs the custard without disintegrating. Choose a sturdy loaf such as brioche, challah, French bread, or sourdough. Brioche and challah add extra richness due to their egg and butter content.
Milk and Cream: Whole milk or a combination of milk and heavy cream creates a rich custard base. For a lighter version, you can use half-and-half or even whole milk alone, but the result will be less decadent.
Eggs: These act as the binding agent, giving structure and a silky texture to the pudding layer. They also help the custard set properly during baking.
Sugar: Granulated sugar sweetens the custard, while brown sugar adds depth and moisture thanks to its molasses content. You can adjust sweetness based on personal preference or the tartness of the apples.
Apples: Use firm, tart varieties like Granny Smith, Honeycrisp, or Braeburn. These hold their shape when baked and provide a pleasant contrast to the sweet custard. Peel them for a smoother texture or leave the skin on for added fiber and color.
Spices: Cinnamon is essential, evoking classic apple pie vibes. Nutmeg, allspice, or cardamom can be added for complexity. Freshly ground spices offer the best aroma and potency.
Vanilla Extract: Pure vanilla enhances warmth and balances the spices. Avoid imitation vanilla for superior flavor.
Crumble Topping: Made from flour, oats, brown sugar, cold butter, and a pinch of salt, this mixture forms a crisp, buttery crust. Some versions include chopped nuts like walnuts or pecans for added crunch.
Butter (for greasing): Prevents sticking and adds a subtle richness to the edges of the pudding.

Step-by-Step Recipe: How to Make Apple Crumble Bread Pudding

Follow these detailed instructions to create a perfectly balanced, bakery-quality Apple Crumble Bread Pudding at home.

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures even baking from the moment the dish enters the oven.
Prepare the Baking Dish: Generously grease a 9×13-inch (or similarly sized) baking dish with softened butter. This prevents sticking and helps form a delicate, golden crust along the edges.
Prepare the Bread: Cut 6–8 cups of stale bread into 1-inch cubes. Spread them out on a baking sheet and toast in the oven for 10–15 minutes until slightly dried but not browned. This step enhances absorption and prevents sogginess. Let cool.
Peel and Slice the Apples: Core and peel 3 large apples, then slice them into thin wedges or small cubes. Toss them in a bowl with 1 tablespoon lemon juice to prevent browning and enhance brightness.
Make the Custard: In a large mixing bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, ¾ cup granulated sugar, 1 teaspoon vanilla extract, 1½ teaspoons ground cinnamon, ¼ teaspoon nutmeg, and a pinch of salt. Whisk until smooth and well combined.
Combine Bread and Apples: In a large bowl, gently fold the toasted bread cubes and spiced apples into the custard mixture. Stir carefully to ensure everything is evenly coated. Allow the mixture to sit for 15–20 minutes so the bread can fully absorb the liquid.
Transfer to Baking Dish: Pour the soaked bread and apple mixture into the prepared baking dish, spreading it out evenly with a spatula. Press down lightly to compact the layers for better cohesion.
Prepare the Crumble Topping: In a medium bowl, combine ½ cup all-purpose flour, ½ cup old-fashioned oats, ⅓ cup packed brown sugar, ¼ teaspoon cinnamon, and a pinch of salt. Cut in ¼ cup (½ stick) cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Optionally, stir in ⅓ cup chopped pecans or walnuts.
Add the Topping: Sprinkle the crumble mixture evenly over the surface of the bread pudding. Don’t press it down—let it stay loose for maximum crunch.
Bake: Place the dish in the center of the preheated oven. Bake for 50 to 60 minutes, or until the custard is set (a knife inserted near the center should come out clean), the top is golden brown, and the edges are bubbling.
Cool Slightly: Remove from the oven and let rest for 15–20 minutes before serving. This allows the custard to firm up slightly for cleaner slicing.
Serve: Serve warm, ideally with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of whipped cream.

Tips for the Best Apple Crumble Bread Pudding

Use Stale Bread: Fresh bread releases too much moisture and can turn mushy. If you don’t have stale bread, dry fresh bread cubes in the oven at 300°F for 10–15 minutes.
Don’t Skip the Rest Time: Letting the bread soak in the custard for at least 15 minutes ensures deep flavor penetration and a creamy interior.
Choose the Right Apples: Firm, tart apples hold up best during baking. Avoid Red Delicious or other mealy varieties.
Check for Doneness Properly: Insert a knife or toothpick into the center—if it comes out with wet custard, bake longer. If it’s clean or has a few moist crumbs, it’s done.
Watch the Topping: If the crumble browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
Enhance Flavor: Add a splash of bourbon, Calvados (apple brandy), or rum to the custard for a grown-up twist.
Uniformity Matters: Cut bread and apples into similar sizes to ensure even cooking and texture throughout.

Variations and Customizations

This versatile recipe welcomes endless adaptations to suit dietary needs, flavor preferences, or seasonal ingredients.

Fruit Variations: Swap apples for pears, berries, peaches, or a mix. Try adding raisins, dried cranberries, or chopped dates for chewy texture.
Gluten-Free Version: Use gluten-free bread and substitute almond flour or a gluten-free flour blend in the crumble topping.
Dairy-Free Option: Replace milk and cream with full-fat coconut milk or cashew milk. Use vegan butter in both the custard (if needed) and crumble topping.
Vegan Adaptation: Use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) instead of eggs, dairy-free milk/cream, and plant-based butter. Opt for maple syrup or coconut sugar in place of refined sugars.
Nutty Crunch: Add chopped walnuts, pecans, or almonds to the crumble or mix into the bread layer for extra richness.
Chocolate Twist: Fold in dark chocolate chips or chunks with the apples for a decadent surprise.
Mini Individual Servings: Bake in ramekins or muffin tins for cute, portion-controlled desserts. Reduce baking time to 25–35 minutes.
Spice It Up: Add ginger, cloves, or pumpkin pie spice for a holiday flair. A hint of orange zest brightens the apple flavor.
Savory-Sweet Option: Reduce sugar slightly and add a pinch of black pepper or star anise for complexity.

Health Considerations and Nutritional Value

While Apple Crumble Bread Pudding is undeniably rich and indulgent, there are ways to enjoy it mindfully and even boost its nutritional profile.

Nutritional Overview (per serving, based on 12 servings):

Calories: ~320–380 kcal
Fat: 18–22g (mostly from butter, cream, and egg yolks)
Saturated Fat: 10–13g
Carbohydrates: 38–45g
Sugars: 20–25g (natural and added)
Protein: 6–8g (from eggs, milk, and bread)
Fiber: 2–3g (more if using whole grain bread or leaving apple skins on)
Calcium & Vitamin D: Moderate amounts from dairy
Iron & B Vitamins: Present in eggs and fortified bread

Health Tips:

Portion Control: Serve in modest portions (about 1 cup) and pair with Greek yogurt or a green salad for balance.
Reduce Sugar: Cut sugar by 25% or use natural sweeteners like maple syrup or honey. Ripe apples add natural sweetness.
Boost Fiber: Use whole grain or multigrain bread and keep apple peels intact.
Heart-Healthy Fats: Substitute part of the butter with unsalted almond butter or avocado oil in the crumble (use sparingly).
Diabetic-Friendly Options: Use low-glycemic sweeteners like erythritol or monk fruit, reduce overall carbs, and monitor portion size.
Kid-Friendly: This dish can be a great way to sneak in nutrients—eggs for protein, apples for fiber, and dairy for calcium.

While not a low-calorie dessert, Apple Crumble Bread Pudding can be part of a balanced diet when enjoyed occasionally and made with wholesome ingredients.

Ingredients

For the Bread Pudding:

6–8 cups stale bread, cubed (brioche, challah, or French bread)
3 large apples, peeled, cored, and sliced
1 tablespoon lemon juice
4 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
1 teaspoon pure vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt

For the Crumble Topping:

½ cup all-purpose flour
½ cup old-fashioned oats
⅓ cup packed brown sugar
¼ teaspoon ground cinnamon
Pinch of salt
¼ cup (½ stick) cold unsalted butter, cubed
⅓ cup chopped pecans or walnuts (optional)

For the Baking Dish:

1 tablespoon softened butter (for greasing)

Optional Garnishes:

Vanilla ice cream
Whipped cream
Caramel sauce
Dusting of powdered sugar
Fresh apple slices

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon softened butter.
Spread bread cubes on a baking sheet and toast in the oven for 10–15 minutes until dry but not browned. Set aside to cool.
In a bowl, toss apple slices with lemon juice to prevent browning.
In a large bowl, whisk eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
Add cooled bread cubes and apples to the custard. Gently stir to coat. Let soak for 15–20 minutes.
Pour mixture into the prepared baking dish, spreading evenly and pressing down slightly.
In a separate bowl, combine flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly. Stir in nuts if using.
Sprinkle crumble topping evenly over the bread mixture.
Bake for 50–60 minutes until custard is set and topping is golden brown.
Let cool for 15–20 minutes before serving.
Serve warm with ice cream, whipped cream, or caramel sauce.

FAQ

Can I make Apple Crumble Bread Pudding ahead of time?
Yes! Assemble the pudding (without baking) up to 24 hours in advance. Cover and refrigerate. Add the crumble topping just before baking to maintain its texture.

Can I freeze this dessert?
Yes, though texture may change slightly. Freeze baked and cooled pudding in an airtight container for up to 3 months. Thaw in the fridge and reheat in the oven at 325°F for 20–30 minutes.

Why is my bread pudding soggy?
This usually means the bread wasn’t stale enough or wasn’t given time to soak properly. Toasting the bread first and allowing a good soak time helps absorb excess liquid.

Can I use fresh bread?
You can, but it’s best to dry it out first by toasting in the oven to avoid mushiness.

What kind of pan should I use?
A 9×13-inch glass or ceramic baking dish works best. Metal pans may cook unevenly.

How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or oven.

Can I make this gluten-free?
Absolutely. Use gluten-free bread and a 1:1 gluten-free flour blend in the crumble topping.

Is bread pudding safe to eat if it’s still wobbly in the center?
No—it should be mostly set. A slight jiggle is okay, but raw custard may contain uncooked eggs. Continue baking if needed.

Summary

Apple Crumble Bread Pudding is a heavenly fusion of apple pie, custard bread pudding, and buttery crumble—all baked into one comforting dessert. Perfect for potlucks, holidays, or cozy nights in, it delivers rich flavor and irresistible texture in every spoonful.