Martha Stewart Apple Pie Bread Pudding

Martha Stewart apple pie bread pudding takes 2 hours 35 minutes and brioche, Granny Smith apples and a cinnamon custard to make a golden, tender baked dessert. This easy dessert in a pie plate fits brunch, holiday dinners and party tables, and it tastes just like warm apple pie in every spoonful.

Let the brioche soak in the cream, milk and egg mixture for a full 30 minutes before anything else goes in. Skip that wait and the pudding bakes up dry and tough instead of rich and custardy.

Martha tosses the sliced apples in a melted butter, brown sugar and spice mixture before folding them in, so every slice is coated in caramel flavor. She also bakes it in a pie plate under parchment and foil, which steams the center gently before the top turns golden.

Martha Stewart Apple Pie Bread Pudding

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

1

hour 

25

minutes

Calories

520

kcal

Cubed brioche soaks up a vanilla custard, then bakes with butter-glazed apples until the center sets and the top turns crisp and golden. The covered first bake keeps the middle tender, so each scoop comes out soft and custardy.

Ingredients

• 6 tablespoons unsalted butter, plus more for dish
  

• 1 cup heavy cream
  

• 1 cup whole milk
  

• 3 large eggs
  

• 8 ounces brioche, cut into 1-inch cubes (6 cups)
  

• 2/3 cup light brown sugar
  

• 1/3 cup granulated sugar
  

• 2 teaspoons pure vanilla
  

• 1/2 teaspoon ground cinnamon
  

• 1/4 teaspoon ground allspice
  

• 1/4 teaspoon freshly grated nutmeg
  

• 1/2 teaspoon kosher salt
  

• 2 Granny Smith apples, peeled, quartered, cored, and sliced crosswise in ¼-inch thick pieces (2 cups)
  

• Turbinado sugar, for sprinkling (optional)
  

• Vanilla ice cream, for serving
  

Directions

• Heat the oven: Preheat the oven to 350°F with the rack in the lower third. Lightly butter a 9-inch pie plate and set it aside.
• Soak the brioche: Whisk 1 cup heavy cream, 1 cup whole milk and 3 large eggs in a large bowl. Add 8 ounces cubed brioche, toss gently to coat, then let it sit at room temperature for 30 minutes.
• Make the apples: Melt 6 tablespoons butter in a medium saucepan over medium heat, then take it off the heat. Stir in 1/3 cup granulated sugar, 2/3 cup light brown sugar, 2 teaspoons vanilla, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg and 1/2 teaspoon kosher salt until smooth. Then toss in the sliced apples.
• Combine and fill: Gently fold the apple mixture into the soaked bread until it is well combined. Spoon it into the pie plate and pour in just enough leftover liquid to reach the edge, since you may not use all of it.
• Top with sugar: Sprinkle turbinado sugar over the top if you want a crunchy finish. It melts into the surface as the pudding bakes.
• Bake covered: Cover the pie plate with parchment and then foil, crimping the edges to seal. Set it on a parchment-lined baking sheet to catch drips and bake for 45 minutes.
• Uncover and finish: Remove the cover and keep baking for 30 to 35 minutes more. It is done when the top is golden brown and the center is set.
• Rest and serve: Let the pudding sit on a wire rack for 10 to 20 minutes so it firms up. Then serve it warm with a scoop of vanilla ice cream.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Reynolds unbleached parchment paper, Pyrex 3-piece glass mixing bowl set, Sugar In The Raw turbinado sugar, 2 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What bread works best for apple bread pudding?

Day-old brioche gives the most tender, buttery result, though challah or a French or Italian loaf also works. Skip whole wheat or seeded bread, since the heavy texture fights the custard.

How do I store and reheat leftovers?

Cover the pudding tightly with foil and refrigerate it for up to 3 days. Let it come to room temperature, then reheat it in a 350°F oven for 15 to 20 minutes.

My bread is fresh. Can I still use it?

Yes, but dry it out first or it will turn soggy. Cut it into chunks, spread them on a baking sheet and bake at 300°F for 10 to 15 minutes until no longer soft.

Can I use a different apple?

Granny Smith gives the tart contrast that balances the sweet custard. For a sweeter pudding, Honeycrisp, Braeburn or Pink Lady all work, and slicing them 1/4 inch thick keeps them from turning to mush.

What is the most common mistake with bread pudding?

Overfilling the pan is the big one. Pour in only enough liquid to reach the edge of the dish, because the extra can bubble over and leave the pudding soggy.