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