A lightly spiced, autumn-inspired bread pudding with chunks of apple and a generous coating of toasted pecan streusel on top. Perfect for an indulgent breakfast, dessert, or midnight snack!
It’s fall, y’all ? ? ?
Okay, so. The temperature in the DFW area has cooled down by like 20 degrees which means we’re officially justified in our autumnal-loving. Just in case you needed a weather update since we last talked. (And weather updates really are very important because I was raised in the Midwest and we take weather talk very seriously.) We’ve started spending time outside for fun (ha! what a foreign feeling) and going on walks at night and it kind of makes me really very happy.
Also in exciting news: we’re taking a quick trip to Boston this coming weekend and I can’t wait! Any delicious food recs?
Let’s get down to business and talk about the food. Aka the important stuff. Aka why you are all here.
The inspiration for this recipe really just came from the fact that I’m a huge bread pudding lover (see this really spectacular peach & blueberry muffin version here) and thought it would go famously with an apple cinnamon & toasted pecan streuselly twist (spoiler alert: it totally does. Of course.)
See, I don’t like apple pie. And I don’t really know exactly what about it I don’t like, but it probably stems from the fact that I’m just really not a pie person in general. Cake > pie always, in my book. Also it might be a baked-apple-texture-thing, too? Oh, I’m not sure. But I do like little baked apple chunks all snuggled up in this cozy little bread pudding, yes ma’am. And you will, too.
And it’s really not rocket science or anything, which is way nice because we’re real people with real lives who don’t have time for frivolous, complicated recipes. You just cut up some bread, one apple, throw it in a pan, pour a warm, custard-like mixture over top of that, make the streusel topping, chill it, then bake. We can handle that on a Monday, right?
The hardest part is not eating all the topping off of the bread pudding because it’s freaking toasted. pecan. streusel. Buttery and sweet and crunchy and cinnamony.
Self control is weak with this one, friends.
- 1½ c milk (I used 1%)
- ½ c heavy cream
- ⅓ c light brown sugar, packed
- 2 T unsalted butter
- ⅛ t salt
- 1 t cinnamon
- 1 t vanilla
- 2 eggs
- 2 egg yolks
- 1 large granny smith apple, peeled & cut into large chunks
- ½ loaf country french bread, cut into 1-inch cubes
- pure maple syrup, for serving
- For the streusel:
- 1 c pecans, chopped
- 5 T unsalted butter
- ⅔ c light brown sugar, packed
- ⅔ c all-purpose flour
- 1 t cinnamon
- 1 t vanilla
- pinch salt
- In a saucepan on low heat, whisk together milk, cream, brown sugar, butter, salt, cinnamon, and vanilla, and let heat just until the mixture is hot and the butter is melted. Take off the heat.
- In a bowl, whisk together eggs & egg yolks. Slowly whisk warm mixture into the eggs.
- Grease an 8 x 8 pan very well with softened butter and layer with bread chunks and apples. Pour the milk/egg mixture into the pan, being sure to evenly coat all of the bread pieces.
- For the topping, mix together all ingredients with a fork until the mixture resembles coarse crumbs. Sprinkle on top of the unbaked bread pudding.
- Cover with plastic wrap and let chill in the refrigerator for one hour.
- Preheat the oven to 350 and let bake for 55-60 minutes until set in the middle. I covered mine with aluminum foil at around minute 40 to ensure that the streusel wouldn't burn. Let cool for 20 minutes after baking and then serve! It tastes best warm with a drizzle of maple syrup.