Pumpkin Scrap & Apple Bread Pudding

Fall in Fruncheska Jenkins’ kitchen means making something beautiful out of what’s left behind. For Celebrate with Peugeot , the creator behind @theperfectbite___ shares her Pumpkin Scrap and Apple Bread Pudding, a comforting dessert that turns everyday ingredients into something memorable.

• 6 cups day-old bread, cut into 1-inch cubes (brioche or challah is best)
• 1 ½ cups roasted pumpkin scraps (scooped flesh, roasted pieces, or purée from fresh pumpkin)
• 2 medium apples, peeled, cored, and diced
• 4 large eggs
• 1 1/2 cups whole milk
• ½ cup heavy cream
• ¾ cup brown sugar (light or dark)
• 2 tsp vanilla extract
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ¼ tsp cloves
• Pinch of salt
• 3 Tbsp butter, melted (plus more for greasing pan)
• Optional topping: powdered sugar, caramel sauce, or maple whipped cream

Salted Caramel Sauce
• 1 cup granulated sugar
• 6 Tbsp unsalted butter, cut into pieces (room temperature)
• ½ cup heavy cream (room temperature)
• 1 tsp vanilla extract
• ½ tsp flaky sea salt (or ¼ tsp fine salt, adjust to taste)

1. Prep the scraps: If using raw pumpkin scraps, roast them first at 400°F for 25–30 minutes until tender. Then mash or blend into a smooth puree.
2. Set the base: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter and scatter the cubed bread evenly inside.
3. Make the custard: In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, spices, salt, and the roasted pumpkin puree until smooth.
4. Add apples & butter: Stir in diced apples and melted butter.
5. Soak the bread: For custard mixture over the bread cubes. Gently press the bread down with a spatula to help it absorb the liquid. Let rest 10–15 minutes so the flavors soak in.
6. Bake: Place dish in the oven and bake for 40–45 minutes, until the center is set and the top is golden and slightly crisp.
7. Serve: Let cool slightly, then dust with powdered sugar or drizzle with caramel. Best enjoyed warm with maple whipped cream or vanilla ice cream.

Salted Caramel Sauce

1. Melt sugar: In a medium sauce pan over medium heat, add the sugar. Stir constantly with a heat-resistant spatula or wooden spoon until it melts into a thick amber-colored liquid. Be patient — it clumps first, then smooths out.
2. Add butter: Once the sugar is fully melted, carefully whisk in the butter. It will bubble vigorously — keep whisking until combined.
3. Add cream: Slowly pour in the cream while whisking. Again, it will bubble, then smooth into a sauce.
4. Flavor: Remove from heat. Stir in vanilla and salt. Let cool for 5–10 minutes before drizzling.
5. Serve: Pour warm over your bread pudding, or store in a glass jar in the fridge for up to 2 weeks. Reheat gently in the microwave before using.