Bread Pudding With Apple Pie Filling

So, you’ve got a pile of slightly-too-stale bread, a hankering for something ridiculously comforting, and maybe an empty spot in your heart (and stomach) that only apple pie can fill? But, like, without the whole ‘making a crust from scratch’ drama? Good, because we’re about to make magic. Get ready to turn humble ingredients into a dessert that tastes like a warm hug from your favorite grandma (the one who always sneaks you an extra cookie).

Why This Recipe is Awesome

Listen, this isn’t just a recipe; it’s a life hack. You get all the cozy vibes of apple pie AND bread pudding, wrapped into one glorious, “I-totally-have-my-life-together” dessert. Plus, it’s virtually impossible to mess up. Seriously, if you can toast bread (which, let’s be honest, is already half the battle), you’re golden. **It’s the ultimate ‘look what I made!’ dish without actually breaking a sweat.** Perfect for impressing guests, satisfying a sudden craving, or just, you know, surviving Tuesday.

Ingredients You’ll Need

• **Stale Bread (6-8 cups, cubed):** The true hero of our story! Day-old, two-day-old, heck, even “is-this-still-good?” bread works. We’re talking brioche, challah, sourdough, or just plain white bread. The fancier, the richer, but no judgment if you go basic.
• **Large Eggs (3):** The glue that holds our custardy dreams together.
• **Whole Milk or Half-and-Half (2 cups):** For that luscious, creamy base. If you’re feeling extra fancy (and want maximum richness), heavy cream works too. Go big or go home, right?
• **Granulated Sugar (½ cup):** For that sweet, sweet goodness. Adjust to your sweet tooth!
• **Vanilla Extract (1 teaspoon):** Because everything is better with vanilla. It’s science.
• **Ground Cinnamon (1 teaspoon):** Our first cozy spice.
• **Ground Nutmeg (¼ teaspoon):** Our second cozy spice. This duo is non-negotiable for that classic apple pie vibe.
• **Unsalted Butter (2 tablespoons, melted):** Because butter makes everything better, period.
• **Canned Apple Pie Filling (1 can, 20-21 oz):** The star of the show! Canned is perfectly acceptable, no shame. Or, if you’re feeling ambitious (and have some apples lying around), make your own. We won’t judge either way.

Step-by-Step Instructions

1. **Prep the Bread:** Cube your slightly stale bread into 1-inch pieces. Toss them into a large bowl. Don’t worry about perfection; rustic is in!
2. **Whisk the Custard:** In another bowl, whisk together the eggs, milk (or half-and-half), sugar, vanilla extract, cinnamon, and nutmeg until everything is well combined and looks like a glorious, pale yellow potion.
3. **Soak it Up:** Pour the custard mixture over the bread cubes. Gently toss to coat every single piece. Let it sit for 15-20 minutes, giving that bread a good, long soak. **This is crucial for a creamy, not dry, pudding!** While it’s soaking, preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
4. **Layer the Magic:** Spread half of your soaked bread mixture evenly in the bottom of your prepared baking dish. Dollop spoonfuls of apple pie filling over this layer, spreading it out a bit. Top with the remaining bread mixture.
5. **Bake to Perfection:** Pop your dish into the preheated oven for 45-60 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean (a little gooey is okay, it’s bread pudding after all!).
6. **Cool & Serve:** Let it cool slightly before serving. A scoop of vanilla ice cream or a drizzle of caramel sauce? Highly recommended, but not strictly necessary. Enjoy your masterpiece!

Common Mistakes to Avoid

• **Using Fresh Bread:** Don’t do it! Fresh bread turns into a soggy, unappetizing mess. We need that slight dryness for proper absorption. **Stale bread is your friend.** Trust the process.
• **Skimping on Soaking Time:** Rushing this step means dry spots in your pudding. Give your bread time to drink up all that custardy goodness. Patience, young padawan.
• **Overbaking:** You don’t want a brick! Keep an eye on it towards the end. The top should be golden, and the center still a bit jiggly. When in doubt, err on the side of slightly underbaked for a creamier texture.
• **Forgetting to Grease Your Dish:** Unless you *enjoy* chiseling dessert off the pan (and who does?), spray or butter that dish generously. You’ve been warned.

Alternatives & Substitutions

This recipe is super forgiving and open to interpretation, so feel free to play around!

• **Bread Choices:** Leftover croissants? Brioche? Challah? All amazing choices that will add different textures and richness. IMO, challah is a top-tier choice here for its slight sweetness and fluffy texture.
• **Fruit Filling Swaps:** Not an apple fan? Try cherry pie filling, peach, or even a mix of berries. This recipe is super flexible!
• **Spice it Up:** A pinch of cardamom or a tiny bit of ground ginger can add another layer of warmth. Feeling boozy? A splash of bourbon or rum in the custard wouldn’t hurt anyone’s feelings (just, you know, maybe avoid serving it to the kids if you go that route).
• **Dairy-Free?** Almond milk or oat milk can work for the custard, though the richness will be slightly different. Just make sure to use a plant-based butter too!

FAQ (Frequently Asked Questions)

• **Can I make this ahead of time?** Absolutely! Assemble everything (except baking) and pop it in the fridge overnight. Just give it an extra 10-15 minutes in the oven when you’re ready to bake.
• **What kind of bread is best?** Honestly, anything slightly stale that you love! Brioche or challah will give you a richer pudding, but plain white or sourdough works just fine. Just no ultra-dense rye, please; it’ll be too heavy.
• **My bread pudding is dry, what went wrong?** Probably didn’t soak long enough, or you baked it for too long. Remember: **don’t overbake!** A little jiggle in the middle is good.
• **Can I use fresh apples instead of pie filling?** Yes, but you’ll need to cook them down with some sugar and spices first, or they’ll be too crunchy and release too much moisture. This recipe is designed for the *easy* route, remember?
• **What if I don’t have enough stale bread?** You can always cube fresh bread and lightly toast it in the oven for 10-15 minutes until it’s slightly dry and firm. Problem solved!
• **Should I serve it warm or cold?** Warm is definitely superior, especially with a scoop of ice cream or a dollop of whipped cream. But cold leftovers for breakfast? Also a total win.

Final Thoughts

So there you have it, folks! A dessert that screams ‘comfort’ without screaming ‘I spent all day in the kitchen.’ Go ahead, make this bad boy, and enjoy every single gooey, appley, custardy bite. You’ve earned this moment of pure, unadulterated deliciousness. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!