Golden Pumpkin & Apple Bread Pudding with Brie, Cranberries & Candied Pecans
Golden Pumpkin & Apple Bread Pudding with Brie, Cranberries & Candied Pecans is a cosy, indulgent bake that brings together soft brioche, creamy pumpkin custard, tender apples, melted Brie, and sweet-tart dried cranberries. Every bite is rich with warm autumn spices and a lovely balance of sweet and savoury flavours.
Finished with buttery maple candied pecans and an extra drizzle of maple syrup, this golden bread pudding makes a beautiful dessert, brunch dish, or comforting treat for autumn gatherings and holiday meals. The contrast between the creamy Brie, soft pumpkin-soaked bread, and crisp pecan topping makes it especially satisfying served warm.
Ingredients
For the Bread Pudding:
- 8 cups day-old brioche or French bread, cut into 1-inch cubes (400 g)
- 1 ½ cups pumpkin purée (365 g)
- 2 medium apples, peeled, cored, and diced (300 g)
- 8 oz Brie cheese, cut into small pieces (225 g)
- ½ cup dried cranberries (60 g)
- 4 large eggs (200 g)
- 1 ½ cups whole milk (360 ml)
- ½ cup heavy cream (120 ml)
- ½ cup light brown sugar (100 g)
- 2 tbsp maple syrup (30 ml)
- 1 tsp vanilla extract (5 ml)
- 1 tsp ground cinnamon (3 g)
- ½ tsp ground nutmeg (1 g)
- ¼ tsp ground ginger (0.5 g)
- ¼ tsp salt (1 g)
For the Candied Pecans:
- ¾ cup pecan halves, roughly chopped (85 g)
- 2 tbsp brown sugar (25 g)
- 1 tbsp maple syrup (15 ml)
- 1 tbsp unsalted butter (14 g)
- ¼ tsp ground cinnamon (0.5 g)
- Pinch of salt
For the Topping:
- 2 tbsp unsalted butter, melted (28 g)
- 2 tbsp maple syrup (30 ml)
How to Make It
1. Prepare the Baking Dish
Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter. Spread the day-old bread cubes evenly across the bottom of the prepared dish.
2. Add the Apples, Cranberries and Brie
Scatter the diced apples, dried cranberries, and pieces of Brie evenly throughout the bread cubes. Distributing the ingredients well helps ensure that every portion gets a mixture of creamy cheese, fruit, and bread.
3. Make the Pumpkin Custard
In a large bowl, whisk together the pumpkin purée, eggs, whole milk, heavy cream, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and evenly combined.
4. Soak the Bread
Pour the pumpkin custard evenly over the bread mixture. Gently press the bread down with a spatula so it can absorb the custard. Let the mixture rest for 15–20 minutes before baking, allowing the bread to become soft and flavourful.
5. Add the Topping and Bake
Drizzle the melted butter and maple syrup evenly over the top. Bake for 40–50 minutes, or until the pudding is puffed and golden and the centre is set. The Brie should be melted and creamy throughout.
6. Make the Candied Pecans
While the bread pudding bakes, place the chopped pecans, brown sugar, maple syrup, butter, cinnamon, and salt in a skillet over medium heat. Cook for 3–5 minutes, stirring frequently, until the pecans are glossy and lightly caramelised.
7. Cool the Pecans
Transfer the candied pecans to a sheet of parchment paper and spread them out. Allow them to cool completely so the coating can firm up and become crisp.
8. Finish and Serve
Remove the bread pudding from the oven and let it cool for 10–15 minutes. Scatter the candied pecans over the top, then serve warm with an additional drizzle of maple syrup if desired.
Why This Recipe Works
The pumpkin custard gives the bread pudding a beautifully soft, rich texture while adding gentle sweetness and warm seasonal flavour. Day-old brioche or French bread works especially well because it can absorb plenty of custard without becoming overly fragile.
Apples and dried cranberries add contrasting fruity flavours, while melted Brie brings a creamy savoury element that balances the sweetness. The maple candied pecans provide a crisp finishing layer, creating a delicious contrast between the soft pudding and crunchy topping.
Tips for the Best Pumpkin & Apple Bread Pudding
- Use day-old bread: Slightly stale bread absorbs the pumpkin custard more effectively and helps create a tender but structured pudding.
- Let the bread soak: Give the mixture the full 15–20 minutes of resting time before baking so the custard can penetrate the bread.
- Cut the apples evenly: Similar-sized pieces cook more evenly and distribute throughout the pudding.
- Watch the pecans: The maple and brown sugar mixture can caramelise quickly, so stir frequently and remove the pecans once they are glossy and lightly golden.
- Allow it to cool slightly: Resting the bread pudding for 10–15 minutes after baking helps it settle while keeping the Brie warm and creamy.
- Add the pecans before serving: Keeping the candied pecans separate until the end helps preserve their crisp texture.
Serving Suggestions
Serve this bread pudding warm as a cosy dessert or as part of a special autumn or holiday brunch. A little extra maple syrup over each portion adds another layer of sweetness and complements the pumpkin, apples, and pecans.
For an especially inviting presentation, serve individual portions with plenty of the candied pecans and visible pieces of melted Brie throughout. The golden top and colourful cranberries make it a natural centrepiece for a seasonal table.
Frequently Asked Questions
Can I use brioche instead of French bread?
Yes. Both brioche and French bread work well. Brioche gives the pudding a particularly rich and tender texture, while French bread provides a slightly firmer structure.
What type of apples work well in this recipe?
Crisp apples with a good balance of sweetness and acidity work nicely. Choose apples that hold their shape reasonably well during cooking so the pieces remain distinct throughout the pudding.
Can I prepare the bread pudding ahead of time?
The bread pudding can be assembled ahead of baking and kept covered in the refrigerator until ready to bake. Allowing the bread to soak in the custard also helps develop its texture and flavour.
Can I make the candied pecans ahead?
Yes. The candied pecans can be prepared ahead and allowed to cool completely. Store them in an airtight container and scatter them over the warm bread pudding just before serving.
Can I leave out the Brie?
Yes. The Brie can be omitted if preferred, although it adds a creamy savoury contrast to the pumpkin, fruit, and maple flavours.
How should I store leftovers?
Allow leftovers to cool, then cover and refrigerate. Reheat individual portions gently until warmed through. For the best texture, keep the candied pecans separate and add them after reheating.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 10 |
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Resting Time | 10–15 minutes |
| Total Time | Approximately 1 hour 15 minutes |
| Calories | 485 |
| Protein | 13 g |
| Carbohydrates | 58 g |
| Fat | 24 g |
| Fiber | 4 g |
| Sugar | 29 g |
| Sodium | 420 mg |
Final Thoughts
Golden Pumpkin & Apple Bread Pudding with Brie, Cranberries & Candied Pecans brings together everything you want in a cosy seasonal bake: tender pumpkin-soaked bread, sweet apples, tart cranberries, creamy Brie, and a crunchy maple pecan topping.
Serve it warm with an extra drizzle of maple syrup for a comforting dish that feels special enough for holiday gatherings while still being wonderfully easy to prepare at home.
Print
Golden Pumpkin & Apple Bread Pudding with Brie, Cranberries & Candied Pecans
- Total Time: 1 hour 15 minutes
Description
A cosy, indulgent seasonal bread pudding made with soft brioche, creamy pumpkin custard, tender apples, melted Brie, dried cranberries, and warm autumn spices. Finished with buttery maple candied pecans and an extra drizzle of maple syrup, it makes a beautiful dessert, brunch dish, or comforting holiday treat.
Ingredients
For the Bread Pudding:
8 cups day-old brioche or French bread, cut into 1-inch cubes (400 g)
1 1/2 cups pumpkin purée (365 g)
2 medium apples, peeled, cored, and diced (300 g)
8 oz Brie cheese, cut into small pieces (225 g)
1/2 cup dried cranberries (60 g)
4 large eggs (200 g)
1 1/2 cups whole milk (360 ml)
1/2 cup heavy cream (120 ml)
1/2 cup light brown sugar (100 g)
2 tbsp maple syrup (30 ml)
1 tsp vanilla extract (5 ml)
1 tsp ground cinnamon (3 g)
1/2 tsp ground nutmeg (1 g)
1/4 tsp ground ginger (0.5 g)
1/4 tsp salt (1 g)
For the Candied Pecans:
3/4 cup pecan halves, roughly chopped (85 g)
2 tbsp brown sugar (25 g)
1 tbsp maple syrup (15 ml)
1 tbsp unsalted butter (14 g)
1/4 tsp ground cinnamon (0.5 g)
Pinch of salt
For the Topping:
2 tbsp unsalted butter, melted (28 g)
2 tbsp maple syrup (30 ml)
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter. Spread the day-old bread cubes evenly across the bottom of the prepared dish.
2. Scatter the diced apples, dried cranberries, and pieces of Brie evenly throughout the bread cubes.
3. In a large bowl, whisk together the pumpkin purée, eggs, whole milk, heavy cream, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and evenly combined.
4. Pour the pumpkin custard evenly over the bread mixture. Gently press the bread down with a spatula so it can absorb the custard. Let the mixture rest for 15–20 minutes.
5. Drizzle the melted butter and maple syrup evenly over the top. Bake for 40–50 minutes, or until the pudding is puffed and golden and the centre is set.
6. While the bread pudding bakes, place the chopped pecans, brown sugar, maple syrup, butter, cinnamon, and salt in a skillet over medium heat. Cook for 3–5 minutes, stirring frequently, until the pecans are glossy and lightly caramelised.
7. Transfer the candied pecans to a sheet of parchment paper and spread them out. Allow them to cool completely so the coating can firm up and become crisp.
8. Remove the bread pudding from the oven and let it cool for 10–15 minutes. Scatter the candied pecans over the top, then serve warm with an additional drizzle of maple syrup if desired.
Notes
Use day-old bread because slightly stale bread absorbs the pumpkin custard more effectively and helps create a tender but structured pudding. Give the bread the full 15–20 minutes of resting time before baking so the custard can penetrate the bread. Cut the apples into similar-sized pieces so they cook evenly and distribute throughout the pudding. Watch the pecans carefully because the maple and brown sugar mixture can caramelise quickly. Stir frequently and remove them once glossy and lightly golden. Rest the bread pudding for 10–15 minutes after baking so it can settle while the Brie stays warm and creamy. Add the candied pecans just before serving to preserve their crisp texture. Both brioche and French bread work well. Brioche gives a particularly rich and tender texture, while French bread provides a slightly firmer structure. Crisp apples with a good balance of sweetness and acidity work nicely and should hold their shape during cooking. The bread pudding can be assembled ahead of baking and kept covered in the refrigerator until ready to bake. Candied pecans can be prepared ahead, cooled completely, and stored in an airtight container until serving. The Brie can be omitted if preferred, although it adds a creamy savoury contrast to the pumpkin, fruit, and maple flavours. Allow leftovers to cool, then cover and refrigerate. Reheat individual portions gently until warmed through. Keep leftover candied pecans separate and add them after reheating for the best texture. Serve warm as a cosy dessert or as part of a special autumn or holiday brunch. Add a little extra maple syrup over each portion to complement the pumpkin, apples, cranberries, and pecans.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
