Amish Apple Dumpling Bread Pudding

Quick Recipe Version (TL;DR)

Amish Apple Dumpling Bread Pudding brings together buttery bread, tender cinnamon apples, little pieces of golden pastry, and rich vanilla custard. A brown sugar topping gives this farmhouse-style dessert its crisp, caramelized finish.

• Yield: 12 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes, including prebaking the pastry
• Total Time: 2 hours 20 minutes, including 20 minutes soaking and 20 minutes resting

Quick Ingredients

• 8 cups day-old brioche or challah, cut into 1-inch cubes, about 12 ounces (340 g)
• 4 ounces (113 g) unbaked all-butter pie dough, rolled 1/8 inch thick and cut into 3/4-inch pieces
• 3 cups peeled, cored, and diced apples (450 g), cut into 1/2-inch pieces
• 5 tablespoons unsalted butter (70 g), divided
• 3/4 cup packed light brown sugar (150 g), divided
• 2 teaspoons ground cinnamon, divided; 1/4 teaspoon ground nutmeg; 1/2 teaspoon fine salt, divided
• 4 large eggs, 2 cups whole milk (480 ml), 1 cup heavy cream (240 ml), and 2 teaspoons vanilla extract
• Optional for serving: 3 cups vanilla ice cream, allowing 1/4 cup per serving

Do This

• 1. Heat the oven to 375°F (190°C). Bake the pie dough pieces on a parchment-lined baking sheet for 15 minutes, until lightly golden. Reduce the oven to 350°F (175°C).
• 2. Meanwhile, cook the apples in 2 tablespoons butter with 1/4 cup brown sugar, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon salt over medium heat for 8 minutes.
• 3. Grease a 9-by-13-inch baking dish with 1 tablespoon butter. Layer half the bread, apples, and pastry, then repeat.
• 4. Whisk the eggs, milk, cream, vanilla, nutmeg, remaining 1/4 teaspoon salt, and 1/4 cup brown sugar. Pour over the layers, press the bread gently into the custard, and soak for 20 minutes.
• 5. Mix the remaining 1/4 cup brown sugar with 1/2 teaspoon cinnamon. Sprinkle over the pudding and dot with the remaining 2 tablespoons butter.
• 6. Cover loosely with foil and bake for 35 minutes. Uncover and bake for 25 minutes more, until crisp on top and the center reaches 170°F (77°C).
• 7. Rest for 20 minutes, then serve warm, with vanilla ice cream if desired.

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Why You’ll Love This Recipe

This Amish-inspired dessert borrows the cozy flavors of apple dumplings and combines them with the easy, scoop-and-serve comfort of bread pudding. Prebaking the little pastry pieces keeps them from turning into gummy pockets inside the custard.

• Two comforting desserts in one: Cinnamon apples and buttery pastry meet soft, vanilla-scented bread pudding.
• A wonderful contrast of textures: The top turns crisp and caramelized while the middle stays tender and rich.
• A delicious use for leftover bread: Day-old brioche or challah soaks up the custard beautifully.
• Made for sharing: One baking dish serves 12, making it a lovely choice for family dinners and holiday gatherings.

Grocery List

• Produce: Apples; buy about 1 1/2 pounds to allow for peeling and coring.
• Dairy: Unsalted butter, whole milk, and heavy cream.
• Pantry: Brioche or challah, light brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and fine salt.
• Refrigerated: Large eggs and all-butter pie dough, unless using homemade dough.
• Freezer, optional: Vanilla ice cream for serving.

Full Ingredients

For the Bread and Pastry Layers

• 8 cups day-old brioche or challah, cut into 1-inch cubes, about 12 ounces (340 g)
• 4 ounces (113 g) unbaked all-butter pie dough, approximately half of a standard single-crust portion
• 1 tablespoon unsalted butter (14 g), softened, for greasing the baking dish

For the Cinnamon Apples

• 3 cups peeled, cored, and diced apples (450 g), cut into 1/2-inch pieces; Granny Smith, Honeycrisp, or a mixture works well
• 2 tablespoons unsalted butter (28 g)
• 1/4 cup packed light brown sugar (50 g)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine salt

For the Vanilla Custard

• 4 large eggs
• 2 cups whole milk (480 ml)
• 1 cup heavy cream (240 ml)
• 1/4 cup packed light brown sugar (50 g)
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt

For the Caramelized Topping

• 1/4 cup packed light brown sugar (50 g)
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter (28 g), cut into small pieces

For Serving, Optional

• 3 cups vanilla ice cream, allowing 1/4 cup per serving

Step-by-Step Instructions

Step 1: Prepare the oven and baking dishes

Heat the oven to 375°F (190°C), with a rack in the center. Line a rimmed baking sheet with parchment paper. Grease a 9-by-13-inch, approximately 3-quart baking dish with 1 tablespoon softened butter, making sure to coat the corners and sides.

Cut the bread into 1-inch cubes. The bread should feel slightly dry rather than fresh and squishy; this helps it absorb the custard without losing all its texture.

Step 2: Prebake the pastry pieces

Roll the pie dough to 1/8-inch thickness if it is not already rolled. Cut it into roughly 3/4-inch squares and spread them on the prepared baking sheet, leaving a little space between the pieces.

Bake for 15 minutes, until lightly golden and dry on the surface. Let cool for 5 minutes while you finish preparing the other components. Reduce the oven temperature to 350°F (175°C). These little prebaked pieces bring apple-dumpling flavor to the pudding without leaving raw dough in the center.

Step 3: Soften the cinnamon apples

While the pastry bakes, melt 2 tablespoons butter in a large skillet over medium heat. Add the diced apples, 1/4 cup brown sugar, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon salt.

Cook for 8 minutes, stirring occasionally, until the apples begin to soften and the buttery juices look glossy. They should still hold their shape, since they will finish cooking in the oven. Remove the skillet from the heat and let the apples cool for 5 minutes. Keep the flavorful juices to add to the pudding.

Step 4: Layer the bread, apples, and pastry

Spread half the bread cubes in the buttered baking dish. Scatter half the apples and half the pastry pieces over the bread. Repeat with the remaining bread, apples, and pastry, spooning all the apple juices over the layers.

Distribute the pastry throughout the dish rather than piling it in one spot. Leave a few bread corners and pastry pieces visible near the surface so they can become crisp during the uncovered baking time.

Step 5: Add the vanilla custard and let it soak

In a large bowl, whisk the eggs with 1/4 cup brown sugar until smooth. Whisk in the milk, cream, vanilla, nutmeg, and remaining 1/4 teaspoon salt until thoroughly combined.

Slowly pour the custard evenly over the bread mixture. Gently press the bread down with the back of a large spoon so the upper pieces absorb some liquid without becoming tightly packed. Let stand for 20 minutes, pressing lightly once more after 10 minutes.

Step 6: Add the brown sugar topping

Mix 1/4 cup brown sugar with the remaining 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the pudding, then dot the surface with the remaining 2 tablespoons cold butter.

The butter and sugar will melt together as the pudding bakes, creating a golden, lightly caramelized crust around the exposed bread and pastry pieces.

Step 7: Bake until crisp on top and set in the center

Cover the baking dish loosely with foil, leaving space above the topping. Bake at 350°F (175°C) for 35 minutes. Carefully remove the foil and bake for another 25 minutes, for a total pudding baking time of 60 minutes.

The finished pudding should have a deeply golden top, gently puffed edges, and a center that moves slightly as a whole rather than sloshing with liquid. An instant-read thermometer inserted into the center, away from an apple piece and without touching the dish, should register at least 170°F (77°C). If needed, bake for another 5 to 10 minutes; loosely cover the top again if it is already well browned.

Step 8: Rest and serve warm

Let the pudding rest for 20 minutes before serving. This gives the custard time to settle while keeping the center soft and rich.

Spoon into bowls or cut into generous portions and lift out with a wide spatula. Serve warm on its own or with 1/4 cup vanilla ice cream per serving. The ice cream melts into the warm cinnamon apples and buttery bread for an especially comforting finish.

Pro Tips

• Choose apples that hold their shape: Granny Smith adds a pleasant tartness, while Honeycrisp brings sweetness. A mixture gives a nicely balanced filling.
• Use the bread weight when possible: Loosely filled cups can vary. About 12 ounces (340 g) gives the best bread-to-custard balance.
• Dry fresh bread first: If your bread is very fresh, spread the cubes on a baking sheet and bake at 300°F (150°C) for 15 minutes before starting the recipe. This adds 15 minutes to the cooking time.
• Do not skip prebaking the pastry: Raw pie dough buried in custard can stay gummy. A short prebake makes the texture much more reliable.
• Check the center, not just the crust: A browned top does not guarantee set custard. Use the temperature and gentle-jiggle cues together.

Variations

• Biscuit-piece version: Replace the pie dough with 4 ounces (113 g) refrigerated buttermilk biscuit dough. Cut into 1/2-inch pieces and prebake at 375°F (190°C) for 12 to 15 minutes, until golden and cooked through, before layering.
• Apple-pecan pudding: Sprinkle 1/2 cup chopped pecans (55 g) over the pudding with the brown sugar topping.
• Apple-raisin pudding: Scatter 1/2 cup raisins (75 g) between the bread and apple layers for an extra old-fashioned touch.

Storage & Make-Ahead

Refrigerate: Cover and refrigerate leftovers within 2 hours of baking. Store for up to 4 days. To reheat refrigerated portions, place them in an oven-safe dish, cover with foil, and heat at 350°F (175°C) for 20 minutes. Uncover for another 5 minutes to refresh the top, checking that the center reaches 165°F (74°C).

Freeze: Wrap chilled individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The center stays deliciously soft, although the pastry topping may be a little less crisp.

Make ahead: Prepare the cooked apples and whisked custard up to 24 hours ahead, storing them in separate covered containers in the refrigerator. Prebake the pastry and keep it airtight at room temperature for up to 1 day. Assemble the pudding when ready to bake, including the 20-minute soak. If the components are refrigerator-cold, allow an additional 5 to 10 minutes of baking time and check the center temperature.

Nutrition (per serving)

Calories: 370 kcal | Carbs: 39g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Fiber: 2g | Sugar: 25g | Sodium: 300mg | Cholesterol: 125mg

Nutrition is an estimate based on 12 servings made with brioche and all-butter pie dough. Optional ice cream and variations are not included.