Brioche Tehachapi Apple Bread Pudding

Brioche Tehachapi Apple Bread Pudding plated inside of a small pumpkin on a white plate.
2 cupsbrioche bread, cut into ½ -inch cubes
1 large or 2 small granny smith apples, or tart apple of your choice, diced very finely
2 TBSbutter
¼ tspground cinnamon
¼ tspground clove
¼ tspground cardamom
1¼ cupheavy cream
1 whole egg
¼ cupbrown sugar
½ tspvanilla extract

Preheat oven to 350°F.

Lay cut bread pieces on a sheet tray and toast for 5-8 minutes or until just lightly crisped at the edges. Remove from oven and set aside.

Heat a pan on medium and once hot, add butter, apple pieces, and spices. Toss in a pan 1-2 minutes until combined and slightly softened.

In a separate bowl, warm the cream over medium-low heat until the slightest simmer. Do not boil. Remove from heat.

In a separate bowl, whisk together the egg, yolk, and brown sugar. Slowly stream in the warm cream, whisking the entire time to combine.

Grease (I use butter) an oven-safe dish/pan, add bread and apple mixture and stir. The pour over the custard mixture and stir again. Let sit/soak for 25 minutes, and then bake for 25 minutes or until toothpick comes out clean.

Notes: For this recipe, I was lucky enough to have my friends at BREAD Artisan Bakery make brioche loaves for me with Alex Weiser’s freshly milled Sonora wheat. Those loaves were such a beautiful start to the dessert. I was able to get some of his mini pumpkins and decided that was a great way to plate and share this dessert. Although I didn’t cook the bread pudding in the pumpkins, that would be a great option if you used a tasty small edible pumpkin or squash. Top with freshly whipped cream or serve with ice cream.