Crispy Apple Pie Bread Pudding Recipe with Caramel Streusel – Easy Fall Dessert

Let me set the scene for you: The aroma of cinnamon-sugar apples and buttery bread swirling together, wafting from my oven, is pure autumn magic. You know that moment when the edges turn golden and the caramel bubbles up, promising that first, perfectly crispy bite? Honestly, it’s enough to make anyone hover by the oven door, fork at the ready. The first time I made this Crispy Apple Pie Bread Pudding with Caramel & Streusel Topping, I was instantly hooked – it felt like I’d stumbled upon the coziest secret weapon for chilly nights.

Back when I was knee-high to a grasshopper, my grandma would make old-fashioned bread pudding, and it was always a highlight. Years ago, I tried combining her classic bread pudding with the flavors of her famous apple pie – and wow, the result was a total revelation. There’s something about the combination of soft, custardy bread, tart apples, and crunchy streusel that just hits differently. My family couldn’t stop sneaking forkfuls off the cooling rack (I had to guard it for “quality control”).

Honestly, this recipe is dangerously easy and brings pure, nostalgic comfort. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Whether it’s a potluck, a sweet treat for your kids after school, or the centerpiece of your Pinterest-worthy fall dessert table, this Crispy Apple Pie Bread Pudding recipe fits right in. I’ve tested it more times than I’d care to admit—all in the name of research, of course—and it’s become a staple for family gatherings, gifting, and those nights when you just need a warm hug in dessert form. You’re going to want to bookmark this one, trust me!

Why You’ll Love This Crispy Apple Pie Bread Pudding Recipe

After years of recipe testing and more than a few kitchen mishaps (let’s face it, not every bread pudding comes out crispy!), I can say with confidence that this version stands out for a bunch of reasons. Whether you’re a bread pudding fan or just love anything apple pie-flavored, here’s why this dessert is worth your time:

• Quick & Easy: Comes together in under 20 minutes of prep time, plus baking—perfect for busy weeknights, last-minute potlucks, or when unexpected guests drop by.
• Simple Ingredients: No need for fancy or expensive ingredients. You probably have everything you need already in your fridge and pantry (seriously, just check your bread box and fruit bowl).
• Perfect for Any Occasion: This apple pie bread pudding shines at brunches, Friendsgiving, holiday mornings, or cozy movie nights. It’s equally at home as a weeknight treat or a showstopper for special celebrations.
• Crowd-Pleaser: Gets rave reviews from kids (who love the caramel drizzle) and adults (who appreciate the crispy streusel). I’ve never had leftovers last longer than a day—everyone goes back for seconds.
• Unbelievably Delicious: The texture is next-level: soft, custardy inside, crispy and golden on top. The combination of tender apples, gooey caramel, and crunchy streusel makes every bite feel like fall.

What really sets this recipe apart? I blend a touch of cream into the custard for extra richness, and the streusel topping adds that bakery-style crunch you crave. Plus, the caramel sauce isn’t just an afterthought—it’s baked in and drizzled on top, so every bite has that dreamy, sweet finish.

This isn’t a run-of-the-mill bread pudding, but my best version—tested, family-approved, and tweaked for maximum flavor. It’s comfort food reimagined: faster, easier, and just as satisfying as the classics. If you want to impress guests, make memories around the table, or simply turn a simple loaf of bread and some apples into something magical, this recipe is your ticket. Honestly, close your eyes after the first bite and you’ll know exactly what I mean.

What Ingredients You Will Need

This Crispy Apple Pie Bread Pudding recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture—no complicated shopping lists or specialty items. Most are pantry staples, and a few fresh ingredients bring that classic apple pie vibe right into your kitchen.

• For the Bread Pudding Base:
  • 8 cups (about 12 oz / 340g) day-old bread, cut into 1-inch cubes (brioche or challah is my go-to for extra richness)
  • 3 large eggs, room temperature
  • 2 cups (480ml) whole milk (or use half-and-half for creamier texture)
  • 1/2 cup (120ml) heavy cream (adds richness; swap with coconut cream for dairy-free)
  • 2/3 cup (130g) granulated sugar
  • 2 teaspoons vanilla extract (I love Nielsen-Massey for depth)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg (freshly grated if possible)
  • 1/4 teaspoon salt
• For the Apple Filling:
  • 3 medium apples, peeled, cored, and chopped (Granny Smith for tartness, Honeycrisp for sweetness)
  • 2 tablespoons unsalted butter
  • 1/4 cup (50g) brown sugar
  • 1 teaspoon lemon juice (keeps apples bright)
  • 1 teaspoon cinnamon
• For the Caramel Sauce:
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons water
  • 3 tablespoons unsalted butter
  • 1/4 cup (60ml) heavy cream
  • Pinch of salt (for salted caramel lovers!)
• For the Streusel Topping:
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (65g) brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup (55g) cold unsalted butter, cubed
  • 1/2 cup (50g) chopped pecans or walnuts (optional, but adds irresistible crunch)

I recommend using a sturdy bread that holds up well to soaking—brioche, challah, or even rustic sourdough. For the apples, go with a mix for best flavor. Don’t have heavy cream? Substitute with full-fat coconut milk or evaporated milk. If you need it gluten-free, swap in your favorite GF bread and flour. Honestly, this recipe is super forgiving—just don’t skimp on the cinnamon!

Equipment Needed

• 9×13-inch (23x33cm) baking dish: Big enough to hold all the bread and custard. Glass or ceramic works best for even browning.
• Large mixing bowl: For tossing the bread cubes and custard together.
• Medium saucepan: For preparing the caramel sauce. I love using my heavy-bottomed pan so nothing scorches.
• Whisk: Essential for smooth custard and caramel.
• Chef’s knife & cutting board: For chopping apples and bread. If you’re using pre-sliced bread, you can skip this.
• Measuring cups and spoons: Accurate measurements are key for pudding texture.
• Rubber spatula or wooden spoon: To gently fold everything together.
• Small bowl: For mixing streusel topping.
• Oven mitts: Because that baking dish gets hot!

If you don’t have a 9×13-inch pan, use two smaller dishes or a deep pie plate. I’ve made this in my old Pyrex and even a cast iron skillet (great for crisp edges). Budget-friendly tip: Thrift stores are goldmines for sturdy mixing bowls and bakeware. For specialty tools like whisks, give them a quick rinse after caramel-making—sticky caramel can hang on for dear life!

Preparation Method

1. Prep the bread: Cut day-old bread into 1-inch cubes (about 8 cups / 12 oz / 340g). Spread on a baking sheet and toast in a preheated oven at 350°F (175°C) for 10 minutes, until slightly dry and golden. (This helps it soak up custard without getting mushy.)
2. Make the apple filling: In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 3 chopped apples, 1/4 cup brown sugar, 1 teaspoon lemon juice, and 1 teaspoon cinnamon. Cook, stirring, for 5-6 minutes until apples are just tender and syrupy. Remove from heat and let cool slightly.
3. Prepare the custard: In a large bowl, whisk together 3 eggs, 2 cups whole milk, 1/2 cup heavy cream, 2/3 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. Whisk until smooth and everything looks pale and creamy.
4. Combine bread and apples: Add toasted bread cubes to the custard, tossing gently to coat. Let sit for 5-10 minutes so bread absorbs the mixture. Fold in the cooked apple filling (including all syrupy goodness!) with a rubber spatula. If it looks too dry, add a splash more milk.
5. Transfer to baking dish: Grease a 9×13-inch baking dish with butter or nonstick spray. Pour the pudding mixture in, spreading evenly. Don’t press down too hard—you want some uneven bits for crispy texture.
6. Make caramel sauce: In a medium saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, swirling (not stirring) until sugar dissolves and turns amber (about 6-8 minutes). Remove from heat and carefully whisk in 3 tablespoons butter, then 1/4 cup heavy cream and a pinch of salt. (It will bubble up—don’t panic!) Cool slightly, then drizzle half over the pudding.
7. Prepare streusel: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 cup cold butter. Work with fingertips until coarse crumbs form. Stir in 1/2 cup chopped pecans or walnuts, if using.
8. Top and bake: Sprinkle streusel evenly over the pudding. Bake at 350°F (175°C) for 40-45 minutes, until custard is set and top is golden and crisp. If the edges brown too fast, loosely tent with foil in the last 10 minutes.
9. Finish and serve: Let pudding cool for 15 minutes (the hardest part!). Drizzle remaining caramel sauce over the top. Serve warm, with extra sauce or whipped cream if you’re feeling fancy.

Personal tip: If your bread pudding looks too wet halfway through baking, poke a few holes with a fork to vent steam. If your caramel goes grainy, add a splash of cream and whisk like crazy. You’ll know it’s done when the center jiggles just a little and the top is crispy to the touch.

Cooking Tips & Techniques

Let me share a few things I’ve learned the hard way. Bread pudding is simple, but getting that crispy top and soft inside takes a little know-how.

• Don’t skip toasting the bread: This step is your friend—it keeps the pudding from getting soggy and makes the edges extra crispy.
• Use a mix of apples: Combining tart and sweet apples gives the filling more dimension. Too soft and the apples disappear; too firm and they stay crunchy, so aim for just tender.
• Caramel can be tricky: Don’t stir once the sugar dissolves—just swirl the pan. If it crystallizes, start over (it happens to the best of us!).
• Custard absorption: Let the bread soak for at least 10 minutes, but not hours. Too much soak and you lose texture; too little and it’s dry. Trust your eyes—the bread should look plump but not swimming.
• Streusel for crunch: Cold butter is key. Soft butter will melt into the pudding instead of staying crumbly. I’ve made the mistake of using warm butter and ended up with a flat top—still tasty, but not crispy.
• Multitasking: While the bread toasts, prep the apples and custard. You’ll save time and keep things moving.

My biggest lesson? Don’t be afraid to check the pudding early. Ovens vary, and you want the center just set. If you’re unsure, poke a knife in—if it comes out mostly clean, you’re good. Consistency is all about watching for golden, crispy edges and a soft, custardy middle. You’ll get better every time, promise!

Variations & Adaptations

This Crispy Apple Pie Bread Pudding recipe is super flexible. Here’s how you can make it your own:

• Gluten-Free: Use gluten-free bread and swap flour in the streusel for almond or oat flour. It works beautifully and keeps the crispy topping.
• Dairy-Free: Substitute coconut milk for both the milk and cream in the custard, and use plant-based butter. The flavors are still rich and comforting.
• Flavor Twists: Add dried cranberries or raisins for a little tang, or toss in a handful of chocolate chips for a decadent touch. You can even layer in sliced pears instead of apples for a late-fall version.
• Different Cooking Methods: Try baking in individual ramekins for personal-sized portions. Or, use a slow cooker on low for 3-4 hours—great for keeping the dessert warm at parties.
• Nut-Free Adaptation: Skip the pecans or walnuts in the streusel, or swap for sunflower seeds if you still want crunch.

Personal favorite? I once added a splash of bourbon to the caramel sauce. It added a warm, grown-up twist that had everyone asking for seconds. Don’t be afraid to experiment—this recipe forgives a lot (and tastes amazing, no matter what)!

Serving & Storage Suggestions

For best results, serve this bread pudding warm—straight from the oven or reheated. The crispy streusel and gooey caramel are at their peak when fresh.

• Serving temperature: Serve warm, topped with extra caramel sauce or whipped cream. If you’re feeling festive, add a scoop of vanilla ice cream.
• Presentation: Slice into squares for easy serving, or use a big spoon for rustic charm. Garnish with apple slices or a sprinkle of cinnamon for an Instagram-worthy finish.
• Pairings: Pair with hot apple cider, coffee, or a spiced chai latte. For brunch, serve alongside scrambled eggs and crispy bacon.
• Storage: Cover leftovers tightly and store in the refrigerator for up to 3 days. The flavors deepen overnight, making it even tastier.
• Freezing: Wrap cooled pudding in foil and freeze for up to a month. Thaw overnight and reheat in a 350°F (175°C) oven for 10-15 minutes.
• Reheating: For best texture, reheat in the oven—not the microwave. This keeps the streusel crispy. If you must microwave, use short bursts and a paper towel to absorb moisture.

Honestly, the flavors develop beautifully over time. Day two? Even better. (If you have any left, that is!)

Nutritional Information & Benefits

This dessert is indulgent, but you can feel good about a few things here. Each serving (about 1/9 of the recipe) delivers an estimated 350 calories, 8g protein, 15g fat, and 48g carbohydrates. The apples bring vitamin C and fiber, while eggs add protein and richness.

If you use whole grain bread, you’ll get a boost of extra fiber. For gluten-free or dairy-free adaptations, just check your ingredient labels. Pecans and walnuts add healthy fats, but skip them if you’re allergic.

From a wellness perspective, I treat this as a special-occasion treat—full of nostalgia, warmth, and the comfort of home. As always, balance is key. Enjoy every bite!

Conclusion

If you’re searching for a dessert that feels like a warm hug and tastes like the best parts of fall, this Crispy Apple Pie Bread Pudding recipe is your answer. It’s easy, flexible, and guaranteed to impress at any gathering (or solo Netflix night). Whether you follow the classic version or tweak it to suit your taste, you’ll end up with a dessert that’s comforting, crispy, and loaded with apple pie flavor.

I love how this recipe brings together family traditions, simple ingredients, and a little kitchen creativity. Every time I make it, I’m reminded why some recipes just stick with you. Try it out, make it your own, and let me know how it turns out—drop a comment, share your photos, and let’s swap bread pudding stories!

You’re officially invited to bookmark, pin, and share this recipe. Grab your favorite apples, raid the bread box, and get baking. I promise, you won’t regret it!

Frequently Asked Questions

How do I prevent my bread pudding from becoming soggy?

Use day-old bread and toast it before soaking. This keeps the texture firm and lets the custard soak in without making it mushy. Don’t skip the toasting step!

Can I prepare this apple pie bread pudding ahead of time?

Absolutely! Assemble the pudding and refrigerate (unbaked) overnight. In the morning, add streusel and bake as directed. This makes it perfect for brunch or busy holidays.

What are the best apples for apple pie bread pudding?

Granny Smith is great for tartness, while Honeycrisp or Fuji adds sweetness. Mix them for best results. Avoid apples that get too mushy, like Red Delicious.

Can I freeze leftover bread pudding?

Yes, wrap cooled pudding tightly and freeze for up to one month. Thaw overnight and reheat in the oven for best texture. The streusel stays crispy if you reheat it properly.

What can I serve with apple pie bread pudding?

This dessert pairs beautifully with whipped cream, vanilla ice cream, hot coffee, or spiced tea. For brunch, add bacon and eggs for a hearty spread.

Print