Pumpkin Bread Pudding

A very simple, quick dessert featuring pumpkin in a different way. Caramelized apples add a richness to the dessert.

Servings: 6


Caramelized Apples:

  • 1/4 cup unsalted butter
  • 1/4 cup sugar
  • 1 tbsp corn syrup
  • 4 apples such as jonagold or pink lady, peeled and cut in chunks
  • 1 tbsp lemon juice
  • Pinch of salt

Bread Pudding:

  • 4 eggs
  • 3/4 cup milk
  • 1 cup whipping cream
  • 1 cup cooked pumpkin
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1 tsp grated lemon zest
  • 1/2 tsp salt
  • 3 croissants


  • 2 tbsp brown sugar


Melt butter in a large skillet over medium heat. Add sugar and corn syrup and cook for 2-3 minutes, shaking pan occasionally or until mixture is bubbling and has turned a deep amber colour. Add apples and cook until apples are tender and liquid is golden brown, about 7-9 minutes. Stir in lemon juice and salt. Remove from heat and reserve.

Butter the inside of a 8-by-12-inch baking dish. Whisk together eggs, milk, cream, pumpkin, sugar, cinnamon, ginger, cardamom, nutmeg, lemon zest and salt.

Tear croissants into 2-inch pieces and place in prepared dish. Pour three-quarters of the custard over and gently press down to saturate the croissants. Place caramelized apples evenly over soaked bread and pour over remaining custard. You may have leftover custard. Let sit for 30 minutes.

Preheat oven to 375 F. Sprinkle the top of the bread pudding with brown sugar. Place the baking dish in a larger pan and fill halfway up the side with boiling water. Bake until custard has set and pudding is golden, 45 to 50 minutes. If it is browning too quickly, cover with parchment paper halfway through cooking. Remove from water bath and let sit for 10 minutes. Serve warm.