Boulevard's Pumpkin Brioche Pudding With Caramelized Apples & Cinnamon Brickle

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The Pudding:

1 cup heavy cream

1/2 cup milk

1 vanilla bean, split and scraped

1/2 cup egg yolks (about 3 extra-large)

1 whole egg

1 cup pumpkin puree (plain, unseasoned)

1/3 cup pure maple syrup

1 tablespoon minced candied ginger

1/2 tablespoon ground ginger

1 teaspoon cinnamon

1/8 teaspoon salt

8 ounces day-old brioche or challah, crusts removed, cut into 1/8- to

1/4-inch cubes (see note)

Cinnamon Brickle:

1/4 cup light corn syrup

1/4 cup unsalted butter

1 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

1 tablespoon (or to taste) cinnamon

3/4 teaspoon baking soda

Caramelized Apples:

8 medium Gravenstein apples (about 3 pounds) peeled, cored and very thinly sliced

1/2 cup sugar

1/4 cup unsalted butter ( 1/8 stick)

1/2 cup heavy cream


Whipped cream, sweetened to taste

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