Spelt Caramelized Apple Croissant Bread Pudding

Name: Spelt Caramelized Apple Croissant Bread Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: French
Ingredients: 3 whole (180 g) spelt croissants, 1 day old or slightly stale, torn into 1- to 2-inch pieces; 4 medium (600 g) firm Granny Smith or Honeycrisp apples, peeled, cored, and sliced into 1/8-inch (3 mm) rings; 3 tablespoons (45 ml) virgin coconut oil, refined, divided (2 tablespoons for apples, 1 tablespoon for dish); 4 tablespoons (60 ml) pure maple syrup, divided (3 tablespoons for apples, 1 tablespoon for custard); 2 cups (480 ml) unsweetened plant milk (oat or almond), at room temperature; ½ cup (120 ml) unsweetened apple juice; 1½ teaspoon (7½ ml) pure vanilla extract; 1½ teaspoon (5 g) ground cinnamon, divided (1 teaspoon in custard, 0.5 teaspoon for topping); ¼ teaspoon (½ g) freshly grated nutmeg; ¼ teaspoon (1½ g) fine sea salt; 2 tablespoons (16 g) cornstarch; 2 tablespoons (20 g) light brown sugar, for caramelizing apples

From the MyKitchenBank Kitchen

A rustic French-inspired bread pudding made with buttery spelt croissants and topped with warm caramelized apples. This dessert combines the nutty flavor of spelt with a creamy custard filling and deeply browned apple slices for a comforting yet elegant dish. Naturally dairy-free, it's drizzled with maple syrup for subtle sweetness and finished with a dusting of cinnamon.

Prep: 20 min
Cook: 40 min
Wait: 30 min
Total: 1 hr 30 min
Makes: 6 servings (one 8x8-inch baking dish)

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Ingredients

6 servings

3 whole (180 g) spelt croissants, 1 day old or slightly stale, torn into 1- to 2-inch pieces
4 medium (600 g) firm Granny Smith or Honeycrisp apples, peeled, cored, and sliced into 1/8-inch (3 mm) rings
3 tablespoons (45 ml) virgin coconut oil, refined, divided (2 tablespoons for apples, 1 tablespoon for dish)
4 tablespoons (60 ml) pure maple syrup, divided (3 tablespoons for apples, 1 tablespoon for custard)
2 cups (480 ml) unsweetened plant milk (oat or almond), at room temperature
½ cup (120 ml) unsweetened apple juice
1½ teaspoon (7.5 ml) pure vanilla extract
1½ teaspoon (5 g) ground cinnamon, divided (1 teaspoon in custard, 0.5 teaspoon for topping)
¼ teaspoon (0.5 g) freshly grated nutmeg
¼ teaspoon (1.5 g) fine sea salt
2 tablespoons (16 g) cornstarch
2 tablespoons (20 g) light brown sugar, for caramelizing apples

Equipment (7)

8x8-inch (20x20 cm) baking dish
Large heavy-bottomed skillet (10-12 inches / 25-30 cm)
Medium bowl
Whisk
Measuring cups and spoons
Sharp knife
Cutting board

Steps

Before you start

Preheat the oven to 375F (190C) 15 minutes before you begin
Have all custard ingredients at room temperature, including the plant milk
Use firm, slightly tart apples like Granny Smith or Honeycrisp that hold their shape when cooked

1
Caramelize the apples
- Heat 2 tablespoons (30 ml) coconut oil in a large heavy-bottomed skillet over medium-high heat.
- Once shimmering, add the sliced apples in an even layer and sprinkle with 2 tablespoons (20 g) brown sugar.
- Do not stir for the first 3-4 minutes, allowing the sugar to caramelize and the apples to brown on the bottom.
- Then toss gently every 2 minutes until the apples are golden brown and tender, about 10-12 minutes total.
- Drizzle with 3 tablespoons (45 ml) maple syrup and 0.25 teaspoon cinnamon.
- Toss gently to coat.
- Set aside to cool slightly.
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Ready when: Apples are golden brown and tender, and a fork passes through easily; they should not be mushy
Tip: Do not stir immediately—allow the fruit to caramelize undisturbed for a deeper color and richer flavor
2
Prepare the baking dish
- Lightly brush the 8x8-inch baking dish with the remaining 1 tablespoon (15 ml) coconut oil.
- Distribute the torn spelt croissant pieces evenly in the bottom of the dish.
- You should have a single, fairly even layer.
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Tip: Use slightly stale croissants (1 day old)—they will soak up the custard better than fresh ones
3
Mix the custard
- In a medium bowl, whisk together 2 cups (480 ml) plant milk, 0.5 cup (120 ml) apple juice, 1 tablespoon (15 ml) maple syrup, 1.5 teaspoons (7.5 ml) vanilla extract, 1 teaspoon (5 g) cinnamon, 0.25 teaspoon (0.5 g) nutmeg, 0.25 teaspoon (1.5 g) sea salt, and 2 tablespoons (16 g) cornstarch.
- Whisk until the cornstarch is fully dissolved and the mixture is smooth with no lumps.
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Ready when: Mixture is smooth and cornstarch is fully dissolved
Tip: Whisk the cornstarch thoroughly to prevent lumps in the baked pudding
4
Pour custard and assemble
- Slowly pour the custard mixture over the croissant pieces, tilting the dish as needed to ensure even distribution.
- Let it sit for 2 minutes so the bread begins to soak up the liquid.
- Then gently press down on the croissants with the back of a spoon to submerge them.
- Arrange the caramelized apples and any accumulated liquid on top in an even layer.
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Ready when: Croissants are partially submerged and apples are evenly distributed
Tip: Gently press the croissants down—do not crush them, as they will soften further during baking
5
Bake the puddingOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 35-40 minutes, until the top is light golden brown and the custard is just set but still slightly jiggly in the very center when gently shaken—it will continue to set as it cools.
- The internal temperature at the center should reach approximately 180°F (82°C).
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Ready when: Top is light golden brown, custard is just set with a slight jiggle in the center, internal temperature 180F (82C)
Tip: Do not overbake—residual heat will continue to cook the pudding as it cools, resulting in a creamy rather than rubbery texture
6
Cool and serve
- Remove the baking dish from the oven and let it rest at room temperature for 10 minutes.
- This allows the custard to firm up slightly while the pudding is still warm.
- Dust the top with the remaining 0.5 teaspoon cinnamon.
- Serve warm, cut into 6 portions, optionally drizzling with extra maple syrup.
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Tip: Serve within 20 minutes of baking for the best warm, creamy texture

Good to know

Tips

Use 1-day-old croissants, not fresh ones—stale croissants absorb the custard better and create a more cohesive texture
When caramelizing the apples, resist the urge to stir too early. Let them sit undisturbed for 3-4 minutes to develop color and depth of flavor
The custard will jiggle slightly in the very center when done; it will continue to set as it cools. Overbaked bread pudding becomes rubbery and dry
For a dairy-free version, use unsweetened oat milk or another plant-based milk with good body, such as cashew milk

Make ahead

Croissant pieces can be torn and stored in an airtight container up to 2 days ahead. The caramelized apples can be made up to 8 hours ahead and reheated gently in a skillet before assembling.

Storage & reheating

Store leftover bread pudding covered with plastic wrap in the refrigerator for up to 3 days. Reheat individual portions in a 300°F (150°C) oven for 8-10 minutes until warmed through, or microwave in 30-second intervals. Do not freeze, as the custard texture will become grainy upon thawing.

Substitutions

spelt croissants → whole wheat or regular croissants (use the same weight). The result will be slightly less nutty but still delicious. Ensure croissants are 1 day old or slightly stale
unsweetened plant milk (oat or almond) → unsweetened cashew milk or oat milk. Oat milk provides a richer custard; cashew milk blends smoothly without added thickness
pure maple syrup → coconut nectar or agave syrup. Maple syrup has a distinct flavor, but these alternatives provide similar sweetness and body
firm Granny Smith or Honeycrisp apples → Braeburn or Jonagold apples. Choose firm varieties that hold their shape; avoid soft apples like Mcintosh, which will disintegrate