- Preparation time
- 15 mins
- Cooking time
- 60 mins
- 6 people
- Meal course
- Posted by
- Posted on
- April 30, 2018
My bread and butter puddings are renowned throughout the lands!
OK, maybe that’s a truly ridiculous overstatement… BUT, I’ve made a croissant version of this Apple + Cinnamon pudding for over 400 diners at a huge lunch event (to much delight and cleaned plates), I’ve also had a seasoned patisserie chef tell me it’s the best B+B pudding they have EVER eaten (and subsequently took my recipe) AND I’ve routinely made this for the toughest critics of all; my family and friends. Suffice to say, it’s tried and tested.
This is my basic B+BP recipe, you can make it bigger by doubling or even quadrupling the quantities and cooking it in a larger tin – but keep the cooking time the same regardless of the size.
I generally make it with Brioche because I love the buttery sweetness, but I quite often use torn up plain croissants as well (You could also use Panettone or good ol’ white bread if that’s what floats ya boat)
And, if you’re a bargain buyer like me, this is the perfect time to scour the clearance bread rack at the supermarket or raid your freezer for old loaves because stale bread actually works better than fresh.
I’ve also put my Mixed Berry variation of this recipe at the bottom for your enjoyment, but just remember, you can add ANYTHING you like, just keep the basic pudding recipe the same and really, the only flavour limit is your imagination and taste buds!
Enjoy this comforting warmer and I hope it makes several appearances on your dinner table this Winter xx
Bree’s Basic B+BP
10-12 slices of Brioche, buttered on one side
250ml Whole Milk
250ml Thickened Cream
2 extra large free-range Eggs
1/4 cup Brown Sugar
1 tsp Vanilla Extract
Butter for greasing
Apple + Cinnamon Topping
3 large Apples
1/4 cup Brown Sugar
1 tbspn ground Dutch Cinnamon (don’t be shy with the cinnamon, trust me!)
¼ tsp Salt
- Grease the base and sides of a 10x20cm baking tin well with butter and pre-heat your oven on the conventional setting to 160°c ***
- In a large bowl whisk together the Milk, Cream, Eggs, Vanilla and Brown Sugar. Make sure they are well combined. Halve the buttered Brioche slices and arrange in your prepared tin. Evenly pour over the custard.
- Now cover the tin with aluminum foil and bake covered in the lower half of your oven for 30 minutes.
- Meanwhile, peel and core the apples. Cut into 1.5cm dices. Heat the butter and brown sugar together in a non-stick (or heavy based) fry pan over a med-high heat until melted, stir in the cinnamon and pinch of salt. Add the apples and cook for 5-10 minutes, stirring regularly, until the apples are starting to soften and the butter and sugar has become a sticky caramel. Take off the heat and set aside in the warm pan until ready to use.
- After 30 minutes, remove the foil from your pudding and evenly spoon over the Caramel Apples. Bake uncovered for a further 30 minutes. Serve warm with a big scoop of ice cream. YUM!
- *** Tip: It’s incredibly important to cook the pudding on your ovens conventional setting (rather than fan-forced) and on a lower rack as the gentler heat will ensure a smooth baked custard.
- VARIATION: MIXED BERRY --- Follow the recipe up to the end of step 2. Defrost and drain a 300gm bag of frozen mixed berries (keep the drained juice) and evenly scatter over the berries before baking as instructed - 30 mins covered and then 30 mins uncovered. Add 1/4 cup of caster sugar to the leftover berry juices and simmer together for 10 minutes until it has reduced into a sauce. Serve the cooked pudding with a scoop of ice cream and the berry sauce.
- *** Tip: If you want to substitute the Brioche for croissants instead (trust me this is a BOMB variation - you would need 3 large croissants for this recipe. They have enough butter in them so no need to butter them.
- *** Tip: This B+B pudding is also delicious the next day. You can serve it room temp with some cream (YUM!!) or quickly reheat in the microwave or a low oven.