Fuji Apple Bread Pudding Recipe

Prepare bread

Preheat the oven to 350°F (175°C). Grease a 9x9-inch or similar 2-quart baking dish with butter or spray. Spread 6 cups of 1-inch cubed day-old brioche or challah on a sheet pan and, if bread is very fresh, toast in the oven 6–8 minutes until just dry to help it absorb custard without becoming mushy. Remove and cool slightly.

Prepare apples

Melt 1 tablespoon unsalted butter in a skillet over medium heat. Add the diced Fuji apples and 1 tablespoon lemon juice. Sauté 4–6 minutes until apples are just tender but still hold shape. Remove from heat and let cool slightly. Toss apples with the warmed bread cubes so fruit distributes evenly.

In a medium saucepan or microwave-safe container, warm 1 cup whole milk and 1 cup heavy cream until just warm (do not boil) — about 120–130°F (50–55°C) if using a thermometer. In a large bowl, whisk 4 large eggs with 1 cup granulated sugar until combined and slightly pale. Slowly whisk the warm milk/cream into the eggs in a steady stream to temper the eggs.

Stir in 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon fine sea salt. Taste and adjust cinnamon/nutmeg to preference (Fuji apples are sweet, so the spice level can be moderate).

Place the toasted bread and sautéed apples mixture into the prepared baking dish, spreading evenly. Pour the custard mixture slowly over the bread, pressing gently on the bread with the back of a spoon to help it absorb the custard. Let the assembled pudding sit at room temperature for 20–30 minutes (or refrigerate covered for up to 2 hours) to allow bread to fully soak.

If any custard remains in the bowl after waiting, pour it over the bread before baking.

While pudding soaks, combine 1 tablespoon packed light brown sugar, 2 tablespoons cold chopped butter, 2 tablespoons rolled oats, and 2 tablespoons chopped toasted nuts in a small bowl. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until pea-size clumps form. Sprinkle the crumb topping evenly over the soaked bread pudding.

Cover the baking dish loosely with foil and bake in the preheated 350°F (175°C) oven for 25 minutes. Remove the foil and continue baking for 12–18 minutes more until the top is golden, the custard is set (a knife inserted near the center should come out with just a few moist crumbs) and the topping is crisp. Total bake time ~37–43 minutes.

Remove from oven and let rest 10–15 minutes — the custard will continue to set. Dust with 1 teaspoon powdered sugar if desired. Serve warm with maple syrup or vanilla sauce (about 1/2 cup for the pan) or a scoop of vanilla ice cream or a dollop of whipped cream.

Leftovers: cover and refrigerate up to 3–4 days. Reheat single portions in a microwave for 60–90 seconds or in a 325°F (160°C) oven until warmed through.