Adding apple & blackberry jam takes a classic bread & butter pudding to another level! Incredibly rich & custard with a crunchy top, this is the ultimate comfort dessert.
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You can’t beat a bread & butter pudding! Especially when served with a generous amount of vanilla custard or a scoop of ice cream.
In this recipe, we’re taking the flavour to the next level by using sliced brioche & swapping out softened butter for brown. Pair this with a homemade apple & blackberry jam & pieces of roasted apple & we’re onto a winner.
I’ve gone for Braeburn apples for this recipe because they will hold their shape once cooked. Roasting them in sugar & spices before using for our pudding adds another layer of flavour.
Apple & Blackberry Jam
We’re spreading a layer of homemade apple & blackberry jam onto each piece of bread for this pudding. This can be swapped out for another flavour though. A seedless raspberry jam would work well.
If you have an abundance of blackberries, my apple & blackberry jam recipe is a great way to use them.
Brioche makes the best bread & butter puddings! Its’ sweet & rich flavour is perfect for this pudding & it also does a great job of soaking up custard. For this recipe, you will need 2x 400g loaves of sliced brioche.
You can’t have a bread & butter pudding without butter! To add another level of flavour, we are brushing brown butter onto each piece of brioche.
Milk & Cream
The custard that the bread is soaked in needs to super be rich & creamy. Using whole milk & double cream works best as it contains a high amount of fat.
For this recipe, we’re using a mix of whole eggs & egg yolks. This makes our bread & butter pudding lighter than if we were just to use yolks.
I’d recommend using a high quality vanilla paste for this recipe. Or use half a vanilla pod (for the custard) if you’ve got one handy.
How To Make Apple & Blackberry Bread & Butter Pudding
Step 1 – Roasting The Apples
The first step is to roast the apples. To do this, peel & core each apple then cut into 1cm slices. Mix the sliced apple with lemon juice, brown sugar, cinnamon, ginger, vanilla & a pinch of salt then roast until they are just starting to soften. We want them to still have some bite.
Once cooked, the apples will have released some juice. We’ll be saving this to mix into the custard.
Step 2 – Making The Custard
Making this custard is a bit different to usual. As it will be cooked in the oven. we don’t need to cook it out on the stove.
To make, warm together milk, cream, sugar & vanilla then whisk into the eggs. Then stir in the reserved roasted apple juice. That’s all there is to it.
Step 3 – Assembly
Our bread & butter pudding will have 3 layers in total. The first 2 layers of bread will be coated with both butter & jam. But the top layer will only have butter. Between the first two layers, we’re also adding in the roasted apple slices.
To assemble, take a third of the brioche & top each slice with brown butter & a layer of jam. Lay the bread into the bottom of a lined baking tin, overlapping if necessary (I placed my brioche in two rows down the length of the tin but the direction of the bread won’t make much difference).
Top this layer with half the roasted apples then pour in enough custard to cover the bread.
Repeat the previous step for the middle layer.
For the top layer, brush the remaining brioche with brown butter then place on top of the previous two layers. Using a skewer, poke holes all over the pudding then pour in most of the remaining custard.
Step 4 – Soaking
Now, we need to leave the pudding to soak for at least an hour. During this time, we will be topping up the pudding with the remaining custard, until it has all been absorbed.
To give our pudding a uniform shape & to help the bread soak in the custard, I like to press the bread down with another baking tray.
Step 5 – Baking
Once soaked, we top the pudding with a generous amount of demerara sugar. We then place the baking tin into a large roasting tin & fill halfway up with boiling water, to make a Bain Marie. This then gets baked until the pudding reaches a temperature of 78°c/172°f.
During the last 10-15 minutes of cooking, the oven temperature is increased slightly to caramelise the sugar on top.
*Using a Bain Marie helps prevent curdling & gives us a smoother custard.
Step 6 – Chilling & Portioning
When the pudding is baked, you have two options.
You can either leave it to stand for 30 minutes then serve or cool completely then refrigerate overnight. The cold pudding can then be removed from the tin & cut into portions. To reheat, simply microwave or place into a low temperature oven.
For ease of portioning I like to set the pudding in the fridge then cut into chunks.
Frequently Asked Questions
A cheap, white bread will also work for bread & butter pudding. But for the best results, I’d use brioche.
Any flavour jam will work & the roasted apples could be replaced with pear or even quince.
For the richest, creamiest bread & butter pudding, the bread needs plenty of time to soak in the custard. An hour or two will do the trick.
Using a Bain Marie is vital for the smoothest, silkiest custard.
This pudding goes incredibly well with some vanilla custard, ice cream or pouring cream. For something a bit different, try a scoop of my homemade hazelnut stracciatella.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Dessert Recipes
- Sticky Toffee Pudding
- Brown Butter & Miso Treacle Tart
- Hazelnut Stracciatella Ice Cream
- Vanilla Panna Cotta & Roasted Strawberries
- Vanilla Ice Cream
If you have enjoyed this recipe, it would mean a lot if you could leave a review & rating!
Apple & Blackberry Bread & Butter Pudding
- 9" x 12" x 2.5" Baking Tin
- Large Roasting Tin
- Digital Food Probe
- Large Saucepan
- Mixing Bowl
- Large Jug
- Pastry Brush
- Metal/Wooden Skewer
- 5 Braeburn Apples
- 1 Lemon, Juiced
- 75 g Light Brown Sugar
- ½ tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ½ tsp Vanilla Paste
- Pinch Of Sea Salt
- 600 ml Whole Milk
- 600 ml Double Cream
- 350 g Light Brown Sugar
- 2 tsp Vanilla Paste
- ¼ tsp Sea Salt
- 3 Large Eggs
- 6 Egg Yolks
- 120 g Unsalted Butter
- 800 g Brioche (2x 400g loaves), cut into 2cm Slices
- 150 g Apple & Blackberry Jam
- 2 tbsp Demerara Sugar
- Preheat an oven to 200°c/180°c fan (390°f/355°f).
- Peel, quarter & core the apples then cut into 1cm thick slices. Place the apple slices into a bowl with the lemon juice as you cut them.5 Braeburn Apples, 1 Lemon, Juiced
- Add in the sugar, spices, vanilla & salt into the apples & mix to coat.Transfer to a baking tray & roast in the preheated oven until just starting to soften. This will take 10-15 minutes.75 g Light Brown Sugar, ½ tsp Ground Cinnamon, ½ tsp Ground Ginger, ½ tsp Vanilla Paste, Pinch Of Sea Salt
- Once cooked, let the apples cool slightly then strain off any juice & set aside.
- Place the milk, cream, sugar, vanilla & salt into a large saucepan then place over a low heat. Heat gently until steaming (don't boil!).600 ml Whole Milk, 600 ml Double Cream, 350 g Light Brown Sugar, 2 tsp Vanilla Paste, ¼ tsp Sea Salt
- In the meantime, place the eggs & yolks into a large mixing bowl.3 Large Eggs, 6 Egg Yolks
- When the milk is warm, gradually pour into the eggs, whisking to combine.
- Stir in the reserved apple juice then transfer the custard into a large jug.
- Place the butter into a saucepan & brown over a medium heat (see notes).Transfer to a bowl & set aside.120 g Unsalted Butter
- Grease & line a 9" x 12" x 2.5" baking tin with baking parchment.
- Take a third of the brioche slices & brush one side of each with brown butter then spread on a thin layer of jam, making sure that the jam is spread from corner to corner. Place the brioche into the bottom of the lined tin, jam side up, overlapping the slices if necessary. We want to make an even layer of bread with as small a gap as possible between each slice.Scatter half of the roasted apples over the bread then pour in enough custard to cover the brioche. This is the first layer.800 g Brioche, 150 g Apple & Blackberry Jam
- Repeat the previous step to make the second layer.
- To make the top layer, brush the remaining brioche with brown butter then place on top of the previous 2 layers.Using a skewer, poke holes all over the pudding then pour in most of the remaining custard.
- Next, place a piece of baking parchment over the top of the pudding then place a baking tray on top & push down slightly. This helps thoroughly soak the bread.Now, leave the pudding to soak for at least an hour, topping up with custard every 15 minutes or so until it has all been used up.
- Preheat an oven to 160°c/140°c fan (320°f/285°f).
- Remove the tin & top piece of parchment from the bread & butter pudding.Sprinkle the top layer of brioche with the demerara sugar then place the tin into a large roasting tin.2 tbsp Demerara Sugar
- Fill the roasting tin halfway up with boiling water to create a Bain Marie then place into the preheated oven.
- Bake for 45 minutes then increase the temperature to 180°c/160°c fan (355°f/320°f) & bake for another 10-15 minutes, to caramelise the sugar.Take the internal temperature of the baked pudding with a probe. It needs to be at least 78°c/172°f.
- Now that the pudding is cooked, we have two options.We can either leave the pudding to stand for 30 minutes then serve or leave to cool completely then refrigerate overnight. The next day, remove the pudding from the tin & cut into portions.Use a microwave or low temperature to reheat.