Apple Crumble Bread Pudding

Ainekset

6 cups bread cubes (brioche, challah, or French bread)

2 cups peeled and diced apples (Honeycrisp, Gala, or Granny Smith)

3 large eggs

1 ¾ cups milk

½ cup heavy cream

½ cup granulated sugar

¼ cup brown sugar

1 ½ teaspoons ground cinnamon

1 teaspoon vanilla extract

Pinch of salt

2 tablespoons melted butter

For the Crumble Topping

½ cup all-purpose flour

⅓ cup brown sugar

½ cup rolled oats

½ teaspoon cinnamon

¼ teaspoon nutmeg (optional)

4 tablespoons cold butter, cubed

Optional Finishes

Caramel sauce

Vanilla ice cream

Whipped cream

Ohjeet

Prepare the Bread and Apples

Preheat oven to 350°F (175°C).

Lightly grease an 8×8 or 9×9 baking dish.

Spread bread cubes evenly into the dish.

Sprinkle diced apples evenly on top.

2. Make the Custard

In a bowl, whisk eggs, milk, cream, sugars, cinnamon, vanilla, and salt.

Pour this custard mixture evenly over the bread and apples.

Gently press the bread down to help it soak up the custard.

Let sit 10–15 minutes to absorb.

3. Make the Crumble Topping

In a small bowl, combine flour, brown sugar, oats, cinnamon, and nutmeg.

Add the cold cubed butter.

Use your fingers to rub the butter into the mixture until it forms coarse crumbs.

Sprinkle evenly over the bread pudding.

4. Bake

Bake 45–55 minutes, until the top is golden and crisp and the center is set but still slightly soft.

5. Serve

Let cool for at least 10 minutes before serving.

Serve warm with caramel drizzle, ice cream, or whipped cream.

Muistiinpanot

Prep: 15 minutes

Rest: 10 minutes

Bake: 45–55 minutes

Total: 70–80 minutes

✨ Use slightly stale bread—it absorbs more custard.

✨ Add raisins or pecans for extra texture.

✨ For stronger apple flavor, sauté apples with butter and cinnamon first.

✨ Swap apples for pears or add both.

✨ Brioche or challah makes the softest, richest pudding.