Next, while the bread is soaking, it’s time to prepare the crumble topping. In a separate bowl, combine the brown sugar, flour, oats, and a pinch of salt. This step is so satisfying as you watch the lovely mixture come together. Then, add the cold, cubed butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. The buttery scent fills the air and already makes my heart flutter!
Now, transfer the bread pudding mixture into a greased 9×13-inch baking dish, spreading it evenly. Sprinkle the crumble topping generously all over the top. Pop the dish into the oven and bake for approximately 40-45 minutes—or until the top is golden brown and the edges are bubbly. The aroma of sweet apples and warm spices will continue to fill the air, beckoning everyone to the kitchen!
Once it’s done baking, I like to let it cool for just a few minutes before diving in. If you’re anything like me, you’ll want to enjoy it warm with a scoop of vanilla ice cream or a drizzle of cream. Trust me, the texture contrast of the warm bread pudding and the crunchy crumble is utterly irresistible.
Pro Tips for Best Results
I tested this recipe three different ways to land on the perfect flavor combination. The trick is to choose a mix of sweet and tart apples, like Granny Smith and Honeycrisp—they really enhance the flavor profile. Also, let the bread soak long enough; if you shortchange this step, the pudding can turn out a bit dry.
Another tip: you can swap out the milk with half-and-half for an extra creamy texture—it’s indulgent, but oh-so-worth it! I also love adding a touch of maple syrup instead of some sugar for a warmer flavor if I’m in the mood. It brings a lovely complexity to the bread pudding that’s simply divine.
Lastly, I recommend letting it rest for a few minutes after baking. This not only makes it easier to cut into portions, but it also allows the flavors to meld a bit more, enhancing each bite. Trust me, a little patience goes a long way!
Common Mistakes to Avoid
I’ve made my fair share of mishaps while perfecting this recipe. One common mistake is skipping the step of using day-old bread. Fresh bread tends to become too mushy and may not hold its shape during baking. I found that using bread that has dried out a little really makes a difference in achieving the right texture.(See the next page below to continue…)