As you will know by now, I love the flavours of apple pie. The combination of cinnamon and apple is one of my favourite flavour combinations. And it’s a classic for a reason. This winter I’ve been playing around with some traditional desserts and puddings that were go to’s in my Mom and Grandmother’s kitchens, but that I haven’t really made or eaten much as an adult.
Always one to adapt traditional recipes, I decided to use my Cinnamon Apple Bread and Homemade Apple Butter, both recipes you’ll find here on the blog, to make a bread & butter pudding. And what a winner. Brown sugar, cinnamon and apple giving apple pie flavours to this twist on a traditional bread & butter pudding.
If traditional warm and hearty puddings are your thing, or you just want to relive some childhood food memories like I did, then you should definitely give this one a try.
Apple & Cinnamon Bread and Butter Pudding
- 10 Slices of sliced cinnamon apple bread, brioche loaf or other sweet bread (Link to my Cinnamon Apple Bread recipe in the notes below)
- 25 Grams Unsalted Butter, plus more for the dish Not necessary if using the Cinnamon Apple Bread
- 4 Tbsp Apple Butter or apple sauce Optional (Link to my Apple Butter recipe in the notes below)
- 1 – 2 Apples Thinly sliced
- 1¾ Cups Milk
- ½ tsp Ground Cinnamon
- ½ tsp Vanilla Extract
- 2 Large Eggs
- 1½ Tbsp Brown Sugar, plus more to sprinkle on top
- Generously butter the pie dish and set aside
- Slice the bread
- If using plain bread like brioche, butter each slice (this is not necessary if using a moist flavoured bread like my Cinnamon Apple Bread)
- Next smear each slice with the apple butter or apple sauce (optional)
- Cut each slice in half, diagonally. Arrange the triangles, corners pointing upwards in the pie dish, all facing toward you, with a few extra facing inwards around the bottom edge
- Thinly slice the apples then wedge them between the triangle of bread
- Warm the milk gently and cinnamon on the stove and switch it off when it starts to simmer. Add the eggs and sugar to a mixing bowl and whisk well. Remove the milk from the heat, add the vanilla, then pour the warm milk gently into the eggs while whisking continuously to prevent it scrambling. Pour the custard slowly and evenly over the bread and leave it to stand for 30 minutes
- Preheat the oven to 180°C
- Sprinkle 2-3 tablespoons of brown sugar over the top of the pudding then bake for 30 – 40 minutes, until the custard is set, keeping a close eye on it so that the bread and sugar do not burn
- Leave to cool for around 15 minutes, then sprinkle with icing/powdered sugar and serve as is or with a scoop of vanilla ice cream