Apple Pie Bread Pudding Recipe With Cake Mix

So you’re craving something warm, comforting, and ridiculously easy to make, but your brain is already on vacation mode? Welcome to the club, friend. Today, we’re not just making dessert; we’re crafting a masterpiece of laziness and deliciousness: Apple Pie Bread Pudding with a sneaky little secret ingredient that’ll make your life infinitely better. Get ready to have your taste buds blown and your effort meter barely budge!

Why This Recipe is Awesome

Listen, some recipes are for showing off. This one? This one is for living. And by living, I mean getting maximum deliciousness for minimum effort. We’re talking the cozy vibes of bread pudding, the autumnal magic of apple pie, all without the fuss of making a crust or even peeling a single apple. How, you ask? Because we’re embracing the glorious, underrated power of cake mix and canned pie filling. Yeah, I said it. No shame in this game!

It’s practically **idiot-proof**; even I, the queen of kitchen catastrophes, didn’t mess it up. Seriously, if you can stir, you can make this. It’s perfect for a weeknight treat, a potluck showstopper (without anyone knowing your secret), or just a solo spoon-to-mouth comfort session. IMO, it doesn’t get much better than that.

Ingredients You’ll Need

• 6-7 cups day-old bread cubes: The slightly stale stuff you almost threw out? Congratulations, it’s about to be reborn into something magnificent. Think brioche, challah, or even just regular white bread.
• 1 (15.25 oz) box yellow cake mix: Your secret weapon. Don’t tell anyone it’s this easy.
• 1 (21 oz) can apple pie filling: Because peeling apples is a Tuesday problem, not a dessert problem.
• 4 large eggs: The glue that holds our delicious dreams together.
• 2 cups milk: Whole milk for maximum creaminess, but hey, use what ya got.
• 1/2 cup (1 stick) unsalted butter, melted: Everything’s better with butter, right? Don’t skimp!
• 1/4 cup granulated sugar: A little extra sparkle and sweetness, because we’re fancy like that.
• 1 teaspoon ground cinnamon: For that warm, cozy hug in a bite.
• 1 teaspoon vanilla extract (optional but recommended): Adds that ‘je ne sais quoi’ (aka ‘I don’t know what it is but it tastes good’).

Step-by-Step Instructions

1. Get Your Oven & Dish Ready: Preheat your oven to a cozy 350°F (175°C). Grab a 9×13-inch baking dish and give it a good grease. Don’t skip the greasing, unless you want a wrestling match with your dessert later.
2. Prep the Bread: If your bread isn’t already cubed, cut it into roughly 1-inch pieces. Toss these bread babies into your greased baking dish. Don’t be a perfectionist; it’s bread pudding, not a sculpture.
3. Whisk the Wet Wonders: In a large bowl, whisk together the eggs, milk, melted butter, granulated sugar, cinnamon, and vanilla extract (if you’re using it). Whisk ’em good until everything is beautifully combined and slightly frothy.
4. Combine & Conquer: Pour the egg mixture evenly over the bread cubes in the baking dish. Spoon dollops of the apple pie filling over the bread. Gently fold it all together with a spatula, making sure the bread soaks up that eggy goodness and the apples are somewhat distributed. **Be gentle!** You’re folding, not mashing.
5. Add the Cake Mix Magic: Take about half of your dry yellow cake mix and sprinkle it evenly over the bread pudding mixture in the dish. This is where some serious magic happens!
6. First Bake: Pop the dish into your preheated oven. Bake for about 30 minutes, or until the edges are starting to turn golden and the pudding is mostly set.
7. Crumble Time (Optional, but highly encouraged!): While your pudding is doing its thing, if you want an extra crunchy top, mix the remaining half of the dry cake mix with about 2 tablespoons of melted butter in a small bowl. Use your fingers or a fork to create a crumbly topping.
8. Final Flourish: After 30 minutes, pull the dish out (carefully!). If you made the crumble, sprinkle it over the partially baked pudding. Return it to the oven and bake for another 15-20 minutes, or until the top is golden brown, the pudding is set, and a knife inserted in the center comes out mostly clean. **Don’t overbake!** Nobody likes dry bread pudding.
9. Cool & Serve: Let it cool for a bit before serving. It’s tempting to dive right in, but a little cooling time helps it set up nicely. Serve warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream.

Common Mistakes to Avoid

• Using Fresh, Soft Bread: Rookie mistake! Fresh bread turns to mush. **Day-old (or slightly stale) bread is key** for that perfect, chewy-yet-tender texture.
• Not Greasing the Pan: You’ll regret it. Seriously. Unless you enjoy scraping dessert off the bottom of a dish, grease it up!
• Overmixing: Treat the bread gently. You’re folding, not pummeling. We want delicious chunks, not a paste.
• Overbaking: Dry bread pudding is a sad, sad thing. Keep an eye on it. It should be golden and set, not hard and crispy.
• Skipping the Preheat: Your oven needs to be ready to party from the get-go. Otherwise, your bake times will be off, and nobody has time for that guessing game.

Alternatives & Substitutions

Feeling creative? Here are a few ways to mix things up:

• Bread Type: Brioche, challah, leftover croissants, even cinnamon swirl bread – go wild! **Just make sure it’s slightly stale.** The sweeter breads will make it extra decadent.
• Pie Filling Fun: Not an apple fan? Try cherry, peach, or blueberry pie filling! Or get fancy with a mixed berry compote for a different vibe.
• Cake Mix Flavor Swaps: Spice cake mix? Ooh, autumnal goodness overload! White cake mix works too for a slightly milder flavor profile. Don’t be afraid to experiment, your taste buds are the boss here.
• Dairy-Free Friends: Use almond milk (or your favorite non-dairy milk) and plant-based butter. Easy peasy lemon squeezy.
• Extra Toppings: Vanilla ice cream, whipped cream, a drizzle of caramel sauce, a sprinkle of toasted pecans or walnuts… make it extra!

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Absolutely! Assemble the whole thing, cover it tightly, and chill overnight in the fridge. Bake it when you’re ready to impress (or just devour). Just add an extra 10-15 minutes to the baking time since it’s starting cold.
• How do I store leftovers? Cover any leftover bread pudding and stick it in the fridge. It’s good for 3-4 days. Warm it up gently in the microwave or oven for that fresh-baked feel.
• Can I use fresh apples instead of canned filling? Sure, if you’re feeling ambitious and want to peel, core, slice, and toss ’em with sugar and cinnamon. But, like, the whole point here is *easy*. No judgment, though!
• Is it really that easy? Yes. Don’t overthink it. It’s cake mix bread pudding, not rocket science. Trust the process, and trust your taste buds.
• What if I don’t have day-old bread? You can “stale” fresh bread cubes yourself! Spread them on a baking sheet and toast lightly in the oven for 10-15 minutes at 300°F (150°C) until they’re slightly dry. Cheating, but effective!
• Can I add nuts or raisins? Why not?! A handful of chopped walnuts, pecans, or golden raisins would add some lovely texture and extra flavor. Fold them in with the bread and apple filling.

Final Thoughts

And there you have it, fellow kitchen wizard! A dessert so comforting, so delicious, and so shockingly simple, you’ll wonder why you ever bothered with complicated stuff. This Apple Pie Bread Pudding with Cake Mix is proof that sometimes, the best things in life (and in dessert) come from shortcuts and a little bit of cheeky ingenuity.

Go on, bask in the glory of your baking prowess. Share it, hoard it, whatever your heart desires. Just make sure you enjoy every single bite. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!