Description
This Apple Cinnamon Bread Pudding is a warm and comforting dessert combining cinnamon raisin bread soaked in a rich custard, topped with sweet apple pie filling and a crumbly oat streusel. Baked until golden and served with optional vanilla ice cream and caramel sauce, it’s perfect for cozy gatherings or a delightful treat any time of year.
Ingredients
Custard and Bread Base
- 1 loaf Martin’s Cinnamon Raisin Swirl Potato Bread
- 1 cup whole milk
- 1 cup heavy whipping cream
- 4 large eggs
- ¼ cup sugar
- ¼ cup light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 21 ounce can apple pie filling*
Streusel Topping
- ½ cup (1 stick) cold butter, cut into small pieces
- ¾ cup old fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup light brown sugar
- ¼ teaspoon cinnamon
- Pinch of salt
Serving (Optional)
- Vanilla ice cream
- Caramel sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by spraying it with cooking spray to prevent sticking.
- Prepare Bread: Cut the loaf of cinnamon raisin swirl potato bread into roughly 1-inch square pieces, then spread them evenly on the bottom of the prepared baking dish.
- Mix Custard: In a large bowl, whisk together whole milk, heavy whipping cream, eggs, sugar, light brown sugar, cinnamon, and vanilla extract until fully combined to form a smooth custard mixture.
- Soak Bread: Pour the custard mixture over the bread pieces and gently toss or press to ensure all the bread is evenly coated and soaking up the liquid. Let it sit for a few minutes to allow the bread to absorb the custard.
- Add Apple Filling: Spread the canned apple pie filling evenly over the soaked bread in the baking dish.
- Make Streusel Topping: In a medium bowl, combine cold butter pieces, rolled oats, all-purpose flour, light brown sugar, cinnamon, and salt. Use a pastry cutter, fork, or pulse briefly in a food processor until the mixture becomes crumbly and well combined.
- Top Bread Pudding: Sprinkle the crumbly streusel mixture evenly over the apple layer on top of the bread pudding.
- Bake: Place the baking dish on the center rack of the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread pudding cool for at least 15 minutes before serving to allow it to set. Serve warm with optional vanilla ice cream and caramel sauce for added indulgence.
Notes
- Allowing the bread to soak in the custard mixture ensures a moist and flavorful pudding.
- Use stale or slightly dry bread for best absorption and texture.
- The streusel topping can be made by hand or in a food processor for convenience.
- This dish can be prepared ahead of time and refrigerated before baking; just increase baking time slightly if cold from fridge.
- For a dairy-free version, substitute milk and cream with plant-based alternatives and use egg replacers.
- Apple pie filling adds sweetness and texture, but fresh cooked apples can also be used.
