🍞 Bread and Butter Pudding

🍞 Bread and Butter Pudding

A true British classic — soft, custardy layers of buttered brioche, caramelised apple, and a caramelised top. Comforting, nostalgic, and simple to make.

Golden on top, soft and custardy inside — this Bread and Butter Pudding is pure British comfort in a bowl. Layers of buttered bread, sultanas, and raisins soak up a rich vanilla custard before baking to a caramelised finish.

It’s simple, affordable, and full of warmth — the kind of pudding that brings everyone back to the table. 🕯️

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Prep Time 10

Cook Time 25

Servings people

Ingredients

For the Caramelised apples

4 each Apples (peeled and diced).
2 tbsp brown sugar
50 gram butter

For the custard

300 ml Cream
300 ml Milk
1 each Vanilla bean / or tsp Vanilla extract
200 g Caster sugar
8 each Egg yolks

For the bread

8 Slices Brioche
50 g Butter

to serve

4 serve Vanilla ice cream

Instructions

Prepare the dish.

Grease a 1.75 L (3 pint) rectangle dish with butter.
Butter the brioche on one side . Cut each slice into quarters diagonally into triangles.

Make the custard.

Whisk egg yolks and sugar in a bowl.
Split the vanilla pod and heat it gently with the milk and cream in a pan (or add vanilla essence).
Bring just to the simmer, then pour over the yolks while whisking continuously. The mixture should thicken slightly

Prepare the Apples

Peel and core the apples
Cut into medium size dice
Pre heat a pan and add butter when melted add the diced apple.
Light mix in the butter and add the brown sugar
cook for 2/3 minutes until the apple is par cook and the sugar has lightly caramelised
Set a side ready for assembly

Assemble

Arrange a layer of buttered brioche (butter side up) in the prepared dish.
Sprinkle over the layer with the caramelised apple.
Add a top layer of buttered brioche.

Pour and soak

Pour the warm custard slowly over the brioche. Let it soak for about 20 minutes so the bread absorbs the liquid and softens.
Sprinkle a little sugar over the top on the pudding.

time to cook

Preheat oven to 180°C / 350°F
Place the pudding dish in a roasting tray half-filled with warm water.
Bake for 20–30 minutes, until the custard begins to set.
When done the custard is set and the sugar dissolves and caramelises — the top should be golden and slightly crisp.

Serve.

Let rest a few minutes before serving. Scoop into bowls while still warm and enjoy the soft custard and golden crust together.
serve with vanilla ice-cream if you like.....I do .....