Fresh Apple Pumpkin Bread Pudding

Bread pudding began as a thrifty British way to rescue day-old loaves in rich custard. This autumn version folds fresh pumpkin puree and tart apples into buttery brioche or challah for a bakery-style dessert with warm spice.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 385 cal
• 9g protein
• 52g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 6 cups cubed day-old brioche or challah
• 1 cup fresh pumpkin puree
• 2 cups diced tart apples
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 2 tbsp melted unsalted butter
• 1/4 tsp pinch of salt

Instructions

1. 1Preheat the oven to 350°F and butter an 8-inch square or similar 2-quart baking dish.
2. 2Cut the day-old brioche or challah into 1-inch cubes and place them in a large mixing bowl.
3. 3Peel, core, and dice the tart apples into small pieces.
4. 4In a separate bowl whisk together the fresh pumpkin puree, whole milk, heavy cream, eggs, brown sugar, granulated sugar, vanilla, cinnamon, allspice, and salt until completely smooth.
5. 5Pour the custard mixture over the bread cubes and fold gently so every piece is moistened.
6. 6Fold in the diced apples and the melted butter until evenly distributed.
7. 7Let the mixture sit for 15 minutes so the bread fully absorbs the custard.
8. 8Transfer everything to the prepared baking dish and press down lightly for an even top.
9. 9Bake on the center rack for 40 to 45 minutes until the top is golden brown, the edges are set, and a knife inserted in the center comes out mostly clean with just a little moist custard.
10. 10Remove from the oven and cool on a rack for at least 15 minutes before serving.
11. 11Cut into squares and serve warm.
12. 12Dust lightly with powdered sugar or drizzle with a simple maple cream if you like.