Spiced Apple and Brioche Bread Pudding

Fragrant, meltingly tender bread pudding with layers of brioche and juicy apple filling set over a silky custard — a cozy dessert that brings to mind apple pie, yet comes together with far less effort. The spices lift the apples beautifully, while the brioche soaks up the custard and turns exquisitely soft.

Ingredients

For the apple filling

• Apples — 1.8 lb | 800 g
• Unsalted butter — 1.8 oz | 50 g
• Flour — 0.7 oz | 20 g
• Muscovado sugar — 4.2 oz | 120 g
• Water — 1/2 cup | 120 ml
• Lemon juice — 2 tbsp | 2 tbsp
• Cinnamon — 1 tsp | 1 tsp
• Nutmeg — 1/4 tsp | 1/4 tsp
• Ground ginger — 1/4 tsp | 1/4 tsp

For the custard

• Milk — 1 cup | 240 ml
• 35% cream — 3/4 cup | 200 ml
• Unsalted butter — 0.7 oz | 20 g
• Sugar — 1.8 oz | 50 g
• Eggs — 4
• Vanilla extract — 1 tsp | 1 tsp
• Cinnamon — 1 tsp | 1 tsp
• Nutmeg — 1/4 tsp | 1/4 tsp
• Ground ginger — 1/4 tsp | 1/4 tsp
• Salt — a pinch

For assembly

• Brioche bread (for layering)

Step-by-step recipe

1. Apple filling: melt the butter in a saucepan. Add the flour, cinnamon, nutmeg, and ginger, then whisk briskly until smooth.
2. Stir in the muscovado sugar, the chopped apples, water, and lemon juice. Cover and cook over medium heat for 10–15 minutes, stirring occasionally, until the apples are tender.
3. Remove from the heat. Strain through a sieve: set the apples aside for layering and keep the released syrup for serving.
4. Custard: combine the milk, cream, butter, sugar, vanilla, cinnamon, nutmeg, ginger, and a pinch of salt in a saucepan. Warm gently over low heat until the butter has melted; do not let it boil.
5. Remove from the heat and, whisking vigorously, add the eggs one at a time, fully incorporating each addition.
6. Assembly: arrange the layers in a baking dish — brioche → apples → brioche → apples → brioche → apples. Pour the custard evenly over the top and press the slices down gently so they absorb the mixture.
7. Bake in a preheated 347°F | 175°C oven (top/bottom heat) for 35–40 minutes, until golden and just set in the center.
8. Serving: serve warm with a scoop of vanilla ice cream and the reserved apple syrup.

Tips and variations

• Bread: if you do not have brioche, use enriched loaf bread, challah, or a soft sandwich loaf. Slightly dried slices hold the custard better.
• Apples: choose tart-sweet varieties such as Granny Smith, Braeburn, or Honeycrisp — they keep their shape and give a bright flavor.
• Sugar: muscovado adds a caramel note; if you use plain sugar instead, add 1 tsp of molasses or honey for depth.
• Add-ins: raisins, dried apricots, nuts, or a pinch of cardamom make the aroma even richer.
• Make ahead: assemble the pudding, cover, and chill for 30–60 minutes so the brioche can soak more evenly. Bake as directed.
• Storage: keep leftovers refrigerated for up to 3 days. Reheat at 320°F | 160°C for 10–12 minutes or briefly in the microwave.

Nutritional value (per serving)

Calories	390 kcal
Protein	7 g
Fat	17 g
Carbohydrates	53 g
Sugar	27 g
Fiber	4 g
Sodium	220 mg

Frequently asked questions

Can I replace muscovado with regular sugar?

Yes. Use the same weight of white or brown sugar. For a deeper caramel note, add 1 tsp of molasses or honey.

What size baking dish should I use?

Use a medium baking dish that can hold 3 layers of brioche and apples. The custard should cover the bread by at least two-thirds of its height.

Can I make it without dairy cream?

Yes. Replace the cream with milk and add another 10–15 g of butter, or use full-fat coconut milk for a lactose-free version.