Apple Pie Bread Pudding With Vanilla Ice Cream

So you’re craving something warm, comforting, and absolutely divine but you’re also, let’s be real, a little too lazy to spend all day slaving away in the kitchen, huh? Same, friend, same. Good news: I’ve got your back with a recipe that’s basically a hug in a bowl, a culinary high-five, a declaration of love to your taste buds. We’re talking Apple Pie Bread Pudding with Vanilla Ice Cream, and it’s about to become your new best friend.

Why This Recipe is Awesome

Look, I get it. Bread pudding sounds fancy, maybe even a little intimidating. But here’s the kicker: this recipe is practically **idiot-proof**. Seriously, even I, a person who once set off the fire alarm microwaving popcorn, can nail this. It takes leftover, slightly stale bread (hello, no waste!), transforms it into something magical, and then shoves apple pie vibes into it. It’s like two of your favorite desserts had a delicious, creamy baby.

Plus, the smell while it’s baking? Forget expensive candles; this is the real deal. Your house will smell like a cozy autumn dream, even if it’s the middle of July. And with a scoop of melty vanilla ice cream? *Chef’s kiss*. You’ll look like a culinary wizard without actually needing a wand or, you know, actual culinary skills. You’re welcome.

Ingredients You’ll Need

• **6-8 cups (about 1 pound) Stale Bread, cubed:** This is your hero ingredient. Think challah, brioche, sourdough, or even just good old white bread. Stale is key here, otherwise, it’s just soggy bread. We’re aiming for *pudding*, not *mush*.
• **3-4 medium Apples:** Granny Smith, Honeycrisp, Fuji – pick your poison! Peeled, cored, and diced into small, bite-sized pieces. These are the stars of the “apple pie” part.
• **4 large Eggs:** The glue that holds your delicious dreams together.
• **2 cups Whole Milk:** Go full fat. Trust me, this is not the time to skimp.
• **1 cup Heavy Cream:** Because decadence. We’re not half-assing this.
• **½ cup Granulated Sugar:** Sweetness, my friend.
• **¼ cup Packed Light Brown Sugar:** Adds that molassesy, cozy flavor.
• **2 teaspoons Vanilla Extract:** The nectar of the gods. Don’t skip it.
• **1 teaspoon Ground Cinnamon:** Essential for those apple pie vibes.
• **½ teaspoon Ground Nutmeg:** Cinnamon’s trusty sidekick.
• **¼ teaspoon Salt:** Balances all that sweetness. Don’t forget it!
• **¼ cup (4 tablespoons) Unsalted Butter:** Melted, for greasing and a little extra richness.
• **For Serving:** A big tub of your favorite **Vanilla Ice Cream**. Non-negotiable, IMO.

Step-by-Step Instructions

1. **Get Your Bread Ready:** Preheat your oven to 350°F (175°C). Grab a 9×13 inch baking dish and lightly grease it with some of that melted butter. Now, scatter your cubed stale bread evenly in the dish.
2. **Prep the Apples:** In a small bowl, toss your diced apples with about 1 tablespoon of the granulated sugar and ½ teaspoon of the cinnamon. This gives them a little head start on flavor. Sprinkle them over the bread in the baking dish.
3. **Whip Up the Custard:** In a large bowl, whisk together the eggs, whole milk, heavy cream, the remaining granulated sugar, brown sugar, vanilla extract, the remaining cinnamon, nutmeg, and salt until everything is well combined and slightly frothy. This is the magical liquid that transforms your bread.
4. **Soak It Up:** Carefully pour the custard mixture over the bread and apples in the baking dish. Gently press down on the bread with a spatula to make sure every single piece gets drenched in that glorious liquid. **Let it soak for at least 20-30 minutes** at room temperature. This is crucial for a non-dry bread pudding.
5. **Bake It Till Golden:** Slide your dish into the preheated oven. Bake for 45-60 minutes, or until the top is golden brown, the custard is set (it shouldn’t be too jiggly in the center), and a knife inserted comes out mostly clean.
6. **Cool Down (a Little) & Serve:** Let the bread pudding cool for about 10-15 minutes before serving. It’s still amazing warm, but piping hot can sometimes be *too* hot. Dish out generous portions and top with a massive scoop of vanilla ice cream. Watch it melt into all those warm nooks and crannies. Pure bliss!

Common Mistakes to Avoid

• **Using Fresh Bread:** Rookie mistake! Fresh bread turns into a soggy mess. You need slightly stale bread that can actually absorb the custard without disintegrating. If your bread isn’t stale, you can lightly toast it in the oven for 10-15 minutes before cubing.
• **Not Soaking Long Enough:** Patience, young padawan! If you skip the soaking step or cut it short, you’ll end up with dry spots. **Don’t rush the soak.**
• **Overbaking:** This is how you get a dry, sad bread pudding. Keep an eye on it! Once it’s golden and the custard is set, pull it out. A little jiggle is okay, it will continue to set as it cools.
• **Forgetting to Grease the Dish:** Trust me, you do *not* want to wrestle sticky pudding out of a pan. It’s not a fair fight, and you will lose.
• **Skipping the Vanilla Ice Cream:** Okay, technically not a mistake in the baking process, but a huge mistake for your taste buds. The cold, creamy ice cream against the warm, custardy pudding? **It’s the whole point!**

Alternatives & Substitutions

Feeling adventurous or just missing an ingredient? No stress! This recipe is pretty forgiving:

• **Bread:** While challah or brioche are divine, pretty much any sturdy bread will do. Sourdough can add a nice tang, or cinnamon swirl bread for an extra cozy kick. Just avoid super airy sandwich bread.
• **Apples:** Pears, peaches (fresh or canned, drained), or even a mix of berries would be delightful. You can also toss in some raisins, dried cranberries, or chopped pecans/walnuts for extra texture.
• **Spices:** If you’re out of nutmeg, don’t sweat it. Allspice or a touch of ground ginger would also be lovely alongside the cinnamon. Cinnamon is the MVP here, though!
• **Dairy:** For a slightly lighter (but still delicious) version, you can use 2% milk and half-and-half instead of whole milk and heavy cream. Plant-based milks (like almond or oat) and vegan butter can also work, but the richness won’t be quite the same, FYI.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I make this ahead of time?** Absolutely! You can assemble the whole thing (custard poured over bread and apples) and cover it, then refrigerate for up to 24 hours before baking. Just let it sit out for 30 minutes before baking to take the chill off.
• **What if my bread isn’t stale?** No problem! Cube your fresh bread and spread it on a baking sheet. Pop it into a 300°F (150°C) oven for about 10-15 minutes, tossing occasionally, until it’s slightly dry and toasted. Problem solved!
• **How long does bread pudding last?** Leftovers (if there are any!) can be covered and stored in the refrigerator for 3-4 days. It’s best reheated gently in the microwave or oven.
• **Can I add other things to it?** Heck yeah! Chocolate chips, a handful of toasted nuts, or even some shredded coconut would be amazing. Get creative!
• **Is it *really* necessary to use whole milk and heavy cream?** Well, technically no, you *could* use lighter stuff. But why hurt your soul like that? The fat content is what gives it that luscious, rich, melt-in-your-mouth texture. Treat yourself!
• **My bread pudding is a bit dry, what happened?** Likely culprit: not enough soaking time or overbaking. Make sure every piece of bread gets saturated before baking, and pull it out as soon as it’s set.

Final Thoughts

So there you have it, my friend. A ridiculously easy, incredibly delicious, and soul-satisfying dessert that’ll make you feel like a domestic god/goddess without breaking a sweat. It’s perfect for a cozy night in, impressing guests (they don’t need to know how simple it was!), or just because you deserve something wonderful. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!