Apple Pie Bread Pudding with Vanilla Cream Sauce

Twist on Apple Pie, baked with bread, milk, eggs and fall spices. Topped with smooth vanilla sauce.


Vanilla Cream Sauce
  • 1 C. Milk
  • 1 C. Heavy Cream
  • 1 Vanilla Bean, pulp scraped and reserved
  • ½ C. Cane Sugar
  • 5 Egg Yolks
Bread Pudding
  • 1/3 C. Butter, divided
  • 3 C. Green Apples, peeled and thinly sliced
  • ¾ C. Cane Sugar, divided
  • ½ C. Golden Raisins
  • 1 Loaf Canyon Bakehouse Mountain White Bread, cubed
  • 2 C. Whole Milk
  • 3 Eggs, whisked
  • 1 tsp.Vanilla Extract
  • ½ tsp. Cinnamon or Apple Pie Spice Blend


  1. Start the cream sauce by combining the milk, heavy cream, vanilla pulp, sugar and egg yolks in a saucepan. Whisking constantly, bring the mixture to a low simmer and allow it to thicken slightly.
  2. Strain the mixture through a mesh sieve. Allow it to cool at room temperature for 10 minutes and then chill it until the pudding is baked.
  3. Prepare a 9×11 baking pan with butter or cooking spray.
  4. Melt 2 Tbsp. butter in a frying pan over medium-high heat. Add the apples and sauté until slightly browned. Add ¼ C. cane sugar and cook 1-2 minutes to caramelize.
  5. Add the golden raisins and remaining butter. Stir until the butter is melted. Remove the pan from the heat.
  6. Toss the cubed bread with the apple mixture and transfer to the prepared baking dish. Set aside.
  7. In a medium saucepan, heat the milk and remaining sugar, whisking until the mixture begins to steam and thicken.
  8. Temper the eggs by slowly adding 1 C. of the hot milk mixture while whisking constantly.
  9. Stir the tempered eggs into the hot milk mixture along with the vanilla and cinnamon or apple pie spice blend. Pour over the tossed bread mixture.
  10. Preheat the oven to 375 degrees. Bake the bread pudding for 35-40 minutes until brown on top. Remove from the oven and cool for 10 minutes.
  11. Serve warm with a drizzle of vanilla cream sauce.