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Crispy Apple Pie Bread Pudding Recipe with Caramel Streusel

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This easy fall dessert combines the cozy flavors of apple pie and classic bread pudding, featuring a custardy interior, tart apples, and a crispy caramel streusel topping. Perfect for gatherings, brunch, or a comforting treat on chilly nights.

Ingredients

Scale
  • 8 cups (about 12 oz) day-old bread, cut into 1-inch cubes (brioche or challah recommended)
  • 3 large eggs, room temperature
  • 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
  • 1/4 teaspoon salt
  • 3 medium apples, peeled, cored, and chopped (Granny Smith and Honeycrisp recommended)
  • 2 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1/2 cup granulated sugar (for caramel sauce)
  • 2 tablespoons water
  • 3 tablespoons unsalted butter (for caramel sauce)
  • 1/4 cup heavy cream (for caramel sauce)
  • Pinch of salt (for caramel sauce)
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)
  • 1/4 cup cold unsalted butter, cubed
  • 1/2 cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Cut day-old bread into 1-inch cubes and spread on a baking sheet. Toast for 10 minutes until slightly dry and golden.
  2. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add chopped apples, 1/4 cup brown sugar, 1 teaspoon lemon juice, and 1 teaspoon cinnamon. Cook for 5-6 minutes until apples are just tender and syrupy. Remove from heat and let cool slightly.
  3. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and creamy.
  4. 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 with a rubber spatula.
  5. Grease a 9×13-inch baking dish with butter or nonstick spray. Pour the pudding mixture in, spreading evenly.
  6. For caramel sauce: In a medium saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, swirling until sugar dissolves and turns amber (6-8 minutes). Remove from heat and whisk in 3 tablespoons butter, 1/4 cup heavy cream, and a pinch of salt. Cool slightly, then drizzle half over the pudding.
  7. For streusel: In a small bowl, combine flour, brown sugar, cinnamon, and cold butter. Work with fingertips until coarse crumbs form. Stir in chopped pecans or walnuts if using.
  8. 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. Tent with foil if edges brown too fast.
  9. Let pudding cool for 15 minutes. Drizzle remaining caramel sauce over the top. Serve warm, with extra sauce or whipped cream.

Notes

Toast the bread for a crispy texture and prevent sogginess. Use a mix of tart and sweet apples for best flavor. Cold butter is key for a crunchy streusel. Caramel sauce can be tricky—swirl, don’t stir, and add cream slowly. Let bread soak in custard for 5-10 minutes for perfect absorption. For gluten-free or dairy-free versions, substitute ingredients as needed. Serve warm for best texture; leftovers can be refrigerated or frozen.

Nutrition

Keywords: apple pie bread pudding, fall dessert, caramel streusel, easy bread pudding, apple dessert, autumn recipes, comfort food, holiday dessert

Find it online: https://fuzzyforker.com/crispy-apple-pie-bread-pudding-recipe-with-caramel-streusel-easy-fall-dessert/