Cozy Up With Brioche Tehachapi Apple Bread Pudding

Recipe by Our Table CooperativeChef Kerri Cacciata and Farmhouse Owner/Executive Chef Rich Mead Excerpted with permission from “Community Table: Recipes for an Ecological Food Future” by  The Ecology Center, published by powerHouse Books, Nov. 2018, $40 hardcover 

You’ll Need: 

  • 2 cups brioche bread, cut into ½-inch cubes 
  • 1 large or 2 small granny smith apples, or tart apple of your choice, diced fine 
  • 2 tbs. butter 
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground clove
  • ¼ tsp. ground cardamom
  • 1 ¼ cup heavy cream
  • 1 whole egg
  • 1 yolk
  • ¼ cup brown sugar
  • ½ tsp. vanilla extract 


  1. Preheat oven to 350 degrees. 
  2. Lay cut bread pieces on a sheet tray and toast for 5 to 8 minutes or until just lightly crisped at the edges. Remove from the oven and set aside. 
  3. Heat a pan on medium and once hot, add butter, apple pieces and spices. Toss in pan for 1 to 2 minutes until combined and slightly softened. 
  4. In a separate pan, warm the cream over medium-low heat until the slightest simmer. Do not boil. Remove from heat. 
  5. In a separate bowl, whisk together the egg, yolk and brown sugar. Slowly stream in the warm cream, whisking the entire time to combine. 
  6. Grease (consider using butter) an oven-safe dish or pan, add bread and apple mixture and stir.  en pour over the custard mixture and stir again. Let it soak for 25 minutes, and then bake for 25 minutes or until a toothpick comes out clean.

Chef’s Note: 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. 

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