Apple Pie Bread Pudding (Brioche + Pie Filling, One Pan)

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Every season I am surprised at how many wonderful ways there are to use a can of apple pie filling. As a huge fan of soft, custardy bread pudding myself (rather than the super dense kind), I love it when an easy pantry item just makes something so much better.

This apple pie bread pudding uses a loaf of sliced brioche bread (I think they even still sell this at Aldi) and your base is ready. It’s a sweet dessert as is, but add a little ice cream on the side if you want that fancy touch.

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Tips, Steps + Photos | How to make Apple Pie Bread Pudding

Step 1: Preheat and prep

Preheat the oven to 350°F and grease a 9×13 inch baking dish.

Step 2: Cube the brioche

Cut each brioche slice into 6 pieces. Big, uneven cubes are fine. The craggy edges are what turn golden on top.

Step 3: Chop the pie filling

Chop up the large pieces of apple in the apple pie filling into smaller pieces so the apple lands in every bite.

Step 4: Whisk the custard

Whisk together the milk, eggs, sugar, vanilla, and cinnamon until smooth. This thin custard is what transforms the bread.

Step 5: Soak the bread and fold in the apples

Pour the custard over the bread cubes in a large bowl and fold gently until every piece is soaked. Then fold in the chopped apple pie filling. Gentle is the word. You want soaked cubes, not mush.

Step 6: Bake

Transfer the bread chunks into the greased dish in an even layer and bake for 40 to 45 minutes. The top should be deeply golden and the center should not jiggle when you nudge the pan. A butterknife in the center should come out fairly clean.

Step 7: Serve warm or room temp

Best served warm, now’s your chance to add ice cream or just let it come to room temp, where it has set up a bit. Let everyone serve themselves a hearty spoonful of this apple pie filling bread pudding after dinner.

Tools and Equipment

• 9×13 inch baking dish
• Large mixing bowl
• Whisk
• Cutting board and knife
• Silicone spatula
• Measuring spoons

Tips for Success

• Slightly stale brioche soaks up custard even better than fresh.
• Add an additional 1/2 teaspoon of pumpkin pie spice for richer fall flavor.
• Chop the pie filling with scissors or knife to make smaller pieces of apple.
• Don’t overbake. Test for doneness when it is still soft in the middle; it will finish cooking in the pan.
• To make ahead: Assemble the night before, cover, refrigerate, and bake in the morning. Add about 5 extra minutes from the fridge.
• Leftovers keep 3 to 4 days covered in the fridge. Reheat single servings in the microwave, or the whole dish at 300°F covered with foil.
• Challah or Texas toast will work if brioche is out of reach. Thick sturdy “plain” bread is what makes it.
• Peach or cherry pie filling will swap in very well in this recipe.

The bottom line

This easy apple pie bread pudding uses one whole loaf of brioche, one can of apple pie filling, and a whisked egg custard, and turns them into a 9×13 pan of an unforgettable, but super easy fall dessert.

Want more apple pie filling dessert ideas? I’ve got you covered:

• Super Soft Apple Pie Filling Cookies
• Apple Cinnamon Biscuit Loaf (Pull Apart Bread)
• Apple Pie Dump Cake
• Creamy Apple Pie Dip
• 2-ingredient Apple Cinnamon Rolls