What do you get when apple crumble and bread pudding collide in a comforting blend of textures and flavors: apple bread pudding with crumble topping. Add in a bourbon caramel sauce and this delightful creation offers a warm, spiced embrace, perfect for cozy evenings or festive gatherings. It’s a sophisticated twist on classic comfort food, and surprisingly simple to make.
The foundation of this bread pudding with apples dessert lies in the humble bread, transformed into a custardy, pillowy base. Stale bread, ideally a sturdy variety like rustic Italian, brioche or challah, soaks up a sweet custard made less eggy and lighter with silken tofu. The crowning glory is a layer of tender apples and a crunchy buttery topping.
How to assemble Apple Bread Pudding Recipe
Making an apple crumble bread pudding is a layered experience. First, the bread is left to dry slightly, enhancing its ability to absorb the custard. If your bread is not stale or dry then toast it in the oven for a few minutes. Using soft fresh bread will yield a soggy bread pudding.
The custard itself is a simple mixture of silken tofu, eggs, cinnamon, vanilla, half 'n half, melted white chocolate and maple syrup blended together until smooth. It's a variation of the less eggs custard I use in white chocolate bread pudding. The apples, peeled and diced, are sautéed with butter just until softened, but still holding their shape. If tofu is not your thing then just substitute 4 eggs in place of it.
Finally, the crumble topping. It's a blend of flour, brown sugar, butter and salt. Top the partially baked bread pudding with crisp-tender apples and the buttery crumble.
Baking transforms these simple components into a golden-brown masterpiece, where the custard sets, the apples soften further, and the crumble achieves a crisp, irresistible texture.
Variations on this apple dessert
The beauty of apple bread pudding lies in its adaptability. You can tailor the flavor profile to your preferences. You do you!
- Apple Varieties: Experiment with different apple varieties. Granny Smith apples lend a tart contrast, while Honeycrisp or Braeburn apples offer sweetness and a firm texture. Honeycrisp is my favorite. Skip the saucy Macintosh.
- Spice Symphony: Enhance the warm spice notes with a touch of cardamom, nutmeg, or cloves. Add some apple pie spice and a little sugar to the cooked apples for an apple pie bread pudding.
- Crumble Customization: Stir in oats or chopped nuts like pecans or walnuts into the crumble for added texture and flavor. Call it apple crisp bread pudding.
- Custard Enrichment: For a richer custard, substitute some of the half n' half with heavy cream. Add a splash of bourbon, if you dare.
Serving Suggestions
Apple bread pudding is best served warm, either on its own or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. I like to cut the sweetness of caramel sauce with a bit of bourbon or salt. It’s a perfect dessert for holiday gatherings (think Thanksgiving or Christmas), Sunday brunches, or simply a comforting treat on a chilly evening.
Absolutely! In fact, stale bread is preferred. It absorbs the custard better than fresh bread.
Yes, you can assemble the bread pudding and refrigerate it for a few hours or overnight before baking. Add the crumble topping just before baking to prevent it from becoming soggy.
While you can freeze it, the texture may change slightly. It’s best enjoyed fresh.
Whole milk or half-and-half will yield a richer, creamier custard. You can also use almond milk or oat milk for a dairy-free version.
Yes, you can add other fruits like pears, cranberries, or raisins to complement the apples.
Ready to experience the warm embrace of apple bread pudding with crumble topping? Try this recipe and share your creations with me! Experiment with different apple varieties, spice combinations, and crumble variations to create your own signature dessert. Don’t forget to tag @joyfulcrums on IG in your photos and let me know your favorite flavor combinations.
This recipe is a great way to use up stale bread, and it is also a good option for those who are looking for a less eggy bread pudding. The apples add a touch of sweetness and acidity, while the white chocolate provides a rich and creamy flavor. The crumble topping adds a touch of crunch and sweetness.
Apple Bread Pudding with Bourbon Caramel
Equipment
- 1 blender
- 1 8-inch baking dish
Ingredients
Bread Pudding
- 1 cup silken tofu
- 2 large eggs
- 2 tablespoons real maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 cups half n’ half
- 6 ounces white chocolate
- 12-16 ½-inch thick slices firm, dry white bread
Apple Crumb Topping
- 1 large honey crisp apple peeled, cored, small dice
- 3 tablespoons soft butter, divided
- ¼ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ teaspoon kosher salt
- Bourbon Caramel
- 1 cup caramel topping (store-bought or homemade
- 2 tablespoons bourbon
Instructions
- Heat oven to 325F. Butter an 8-inch square baking dish.
- In a blender, combine tofu, eggs, maple syrup, cinnamon and vanilla, blend until smooth.
- Meanwhile, in a small saucepan, heat half ‘n half and white chocolate, stirring, until the chocolate is melted. Transfer the hot white chocolate mixture to a large measuring cup.
- With the blender on low, slowly pour the white chocolate mixture into the blender, mix well making a custard.
- Place a layer of bread over the bottom of the baking dish, cutting bread as necessary to fit. Pour some custard over the top and let it soak in for a minute.
- Add another layer of bread and more custard. Repeat layers until bread is 1-inch from top edge of the baking dish. Pour any remaining custard over the top. Gently press bread down to insure it is soaked.
- Cover with foil and bake for 1 hour. Meanwhile, prepare the topping. In a skillet, over medium heat, cook apples in melted butter for 5 minutes or until just crisp tender; set aside.
- In a small bowl, with a fork or your fingers, combine flour, brown sugar, salt and remaining 2 tablespoons of butter forming clumps.
- After the 1 hour of baking time remove the bread pudding from the oven. Remove aluminum foil from bread pudding. Top evenly with cooked apples and crumble. Return to oven and cook 30 minutes or until topping is golden and pudding is set.
- Just before serving, combine caramel topping and bourbon in a small saucepan and bring to a simmer. Transfer to a small pitcher for pouring over slices of bread pudding.
lisaKeys says
Big hit with the husband.