Recipe courtesy of
During apple season in New England it just seems apples are always available and you are looking for ways to use them. Of course there is apple pie, apples sauce, apple crisp, apple crumble, apple pandowdy and, well you get the point. Here is one more that I like to make when I have a nice loaf of artisan bread that I have not used up and is getting a little past its prime. What you end up with is a sort of apple bread pudding that has some crunch from the bread and the creaminess of a nice apple pie. Oh so good!
And you can serve it hot with ice cream, heavy cream, plain or with whipped cream as is pictured below. Enjoy!
  • 6 c apples, peeled and sliced thin (6 Apples / 2 1/2 lbs)
  • 1 lemon, juiced
  • 2 T water
  • 2 T sugar
Bread Cubes
  • 6 slices day old bread, 4 c 1/2” cubes
  • 6 T butter, melted
Sugar & Spice Mix
  • 1/4 c white sugar
  • 1/4 c brown sugar, packed
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/4 t salt
1.  Preheat the oven to 375 
2.  Melt the butter
3.  Cube the bread and toss with the melted butter, set aside
4.  Peel and slice the apples and toss with the lemon juice
5.  Mix the sugar and spices together and then mix with the apple slices
6.  Place 1/3 of the bread cubes in the casserole dish
7.  Top with half the apples
8.  Top with 1/2 of the remaining bread cubes
9.  Top with other half of the apples and pour any remaing juices from the apples over the apple/bread mixture in the casserole dish
10.  Sprinkle the 2 T of water over the top of the apples
11.  Spread the remaining bread cubes over the dish
12.  Sprinkle 2 T sugar over the top of the ingredients in the casserole dish
13.  Cover and bake for 45 minutes
14.  Uncover, press down lightly with the back of a large spoon to settle the ingredients and then bake for 15 minutes longer with the cover off
15.  Remove from the oven and let sit for 10-15 minutes before serving
Serve with vanilla ice cream, heavy cream or whipped cream. Or just eat it as is. Enjoy!