Name: Apple Crumble Bread Pudding
Ingredients: 5 1/2 Granny Smith apples; 11 thick slices of croissant bread (or brioche) stale *see notes; 1/3 cup brown sugar *see notes; 1/4 cup water; 2 tsp cinnamon powder; 2 tsp vanilla extract; 1 Juice from half an orange and tsp orange zest (optional) *see notes; For the custard:; 1 cup whole milk; 1 cup heavy cream; 1 tbsp unsalted butter; 1/4 cup granulated sugar; 1/4 tsp salt; 2 tsp vanilla extract; 1/2 tbsp cinnamon powder; 4 eggs; For the crumble:; 1 1/2 cups all purpose flour; 1/4 cup brown sugar; 1/4 cup almond flour; 5 tbsp unsalted butter, melted; For serving:; Vanilla ice cream; 1/4 cup roughly chopped pecans; Maple syrup

Yarin Shachagi

Contact Me

My Amazon Products 

Essentials

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

About Me

Subscribe to receive access to all of my recipes & support my work

Fall is here, and with Rosh Hashanah starting tonight, I made an Apple Crumble Bread Pudding topped with vanilla ice cream. It’s the perfect cozy dessert to kick off the Jewish New Year, full of warm fall flavors and a sweet touch to celebrate.


Apple Crumble Bread Pudding

Peel and core the apples, then cut them into medium-sized cubes.

In a large skillet over medium heat, add the apples, cinnamon, vanilla extract, brown sugar, water, and orange juice/zest (if using). Cook until the apples soften and most of the liquid has evaporated.

Line a 9-inch round or square baking pan with parchment paper, using oil or softened butter to stick it to the pan.

Make the crumble: In a large bowl, combine the all-purpose flour, almond flour, brown sugar, and melted butter. Gently mix with a fork until you get a crumbly texture.

Make the custard: In a medium saucepan, combine the heavy cream, milk, cinnamon, salt, sugar, and vanilla extract. Place over low heat and add the butter. Stir until the butter melts.

Remove the custard from heat and add the eggs one at a time, stirring well after each addition.

Assemble: Lay half of the bread cubes at the bottom of the prepared pan, pressing them down lightly to create a base.

Spread 1/3 of the cooked apples evenly over the bread layer. Add another layer of bread cubes, press down, and add more apples. Repeat this process, leaving some space at the top of the pan.

Pour the custard mixture over the layered bread and apples, ensuring everything is well covered.

Bake for 30-35 minutes, or until the crumble is golden. It may take up to 40 minutes depending on your oven. I recommend placing the baking pan on a larger baking sheet in case the pudding rises or releases some liquid.

Let it cool for 10-15 minutes, then remove from the pan.

Mix the maple syrup with the chopped pecans.

Serve warm, with each slice topped with a scoop of vanilla ice cream and a drizzle of maple syrup and pecans.

thick slices of croissant bread (or brioche) stale *see notes

Juice from half an orange and  tsp orange zest (optional) *see notes

Yarin Shachagi

Apple Crumble Bread Pudding

breadbakebeyond