When autumn begins to turn the leaves copper and the air sharpens with chill, cinnamon becomes the scent that seems to hold the season itself. It wraps through kitchens like comfort in aromatic form — woodsy, warm, gently sweet. This bread pudding gives the spice a stage of its own, pairing it with vanilla, apples, and maple in a dish that is both humble and luxurious, soft and deeply fragrant.
The Story of the Dish
Bread pudding has always been a recipe of transformation — a way to give new life to leftover bread and infuse it with custard. In this fall version, cubes of stale brioche or challah soak in a cinnamon-infused cream, then bake until golden and crisp at the edges but tender under the crust. A drizzle of maple sauce turns it from rustic to decadent. It’s the kind of dessert served after a long Sunday roast, when conversation lingers and the first fog appears on the windows.
Ingredients (serves 6)
- 250 g (about 9 oz) slightly stale brioche or challah
- 400 ml whole milk
- 200 ml heavy cream
- 3 large eggs
- 100 g (½ cup) brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- A pinch of nutmeg
- 1 apple, peeled and diced
- 50 g (¼ cup) raisins or chopped dates
- 2 tablespoons of melted butter
For the maple sauce:
- 120 ml (½ cup) maple syrup
- 50 g (¼ cup) butter
- 1 tablespoon heavy cream
- A pinch of salt
Preparing the Base
Cut the brioche into rough cubes, each about the size of a walnut. Place them in a large bowl and let them dry slightly while you prepare the custard. The slightly stale texture allows them to absorb flavor without disintegrating.
Warm the milk and cream in a saucepan over gentle heat until just below a simmer. Add the cinnamon and nutmeg and stir so the aromatic oils bloom into the liquid. The kitchen will instantly smell like a pie bakery. Let the mixture rest for five minutes so the spices fully infuse the dairy.
In another bowl, whisk together the eggs, brown sugar, and vanilla until smooth. Gradually pour the warm spiced milk into the egg mixture, stirring constantly to avoid curdling. This forms a silky custard that will soak into every crumb of bread.
Assembling the Pudding
Preheat the oven to 175°C (350°F) and butter a medium-sized baking dish. Scatter half of the bread cubes inside, then sprinkle half of the diced apple and raisins. Layer the rest on top, followed by the remaining fruit. Pour the custard evenly over everything, pressing lightly with the back of a spoon to ensure all bread pieces are moistened. Let it rest for about fifteen minutes — this short wait allows the bread to drink up the custard, deepening the flavor and creating that luxurious texture between pudding and souffle.
Drizzle melted butter over the surface before baking. Bake for 35 to 40 minutes until puffed, golden, and just set in the center. The top will crisp beautifully while the inside remains plush and custardy. As it bakes, the scent of cinnamon, vanilla, and baked apples fills the home like an announcement that autumn is fully here.
The Maple Sauce
While the pudding cools slightly, prepare the sauce. In a small saucepan, melt butter over medium heat, then stir in maple syrup and a pinch of salt. Let it bubble softly for two minutes, then add cream and whisk until glossy. The sauce should coat the back of a spoon in a thin amber glaze. It carries a buttery depth that harmonizes perfectly with the spice.
Serve the pudding warm, spooned into rustic bowls or ramekins, and drizzle generously with maple sauce. A dusting of cinnamon or a spoonful of whipped cream turns it into a special-occasion dessert, though it’s simple enough for an ordinary Wednesday evening. Leftovers, if they survive the night, are even better reheated the next morning with a little cream or yogurt.
The Texture and Spirit
Every spoonful offers contrasts — the crisp top giving way to soft custard layers beneath, the tender apple pieces glistening among the folds of bread. Cinnamon doesn’t shout; it lingers softly, its warmth blooming gently with each bite. The maple finishes the note with its caramel undertone. Together, they taste like nostalgia.
This recipe embodies what fall desserts should be: comforting but elegant, simple yet rewarding. It’s easy to adapt, too — add chopped pecans for crunch, substitute pear for apple, or swirl in a spoonful of pumpkin purée for richness. The structure remains forgiving, the spirit generous.
Cinnamon has always belonged to colder months, but it never becomes tiring. It’s not merely sweet; it’s woody and complex, suggesting both spice and softness. In this bread pudding, it becomes not just seasoning, but soul — turning an everyday dessert into an embodiment of warmth.
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