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bread & butter pudding
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Apple & Blackberry Bread & Butter Pudding

Adding apple & blackberry jam takes a classic bread & butter pudding to another level! Rich & custardy, this is the ultimate comfort dessert.
Prep Time2 hours
Cook Time1 hour
Total Time3 hours
Course: Dessert
Cuisine: English
Servings: 12 People
Author: Ben Racey

Equipment

  • 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

Ingredients

Roasted Apples

  • 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

Custard

  • 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

Assembly

  • 120 g Unsalted Butter
  • 800 g Brioche (2x 400g loaves), cut into 2cm Slices
  • 150 g Apple & Blackberry Jam
  • 2 tbsp Demerara Sugar

Instructions

Roasted Apples

  • 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.

Custard

  • 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.

Assembly

  • 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.

Baking

  • 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.

Serving

  • 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.

Notes

To cook in an Aga, place on the bottom set of runners in the baking oven for the first 45 minutes then move up a set of runners for the last 10-15 minutes.
Kept in the fridge, the bread & butter pudding will keep for 2-3 days.
For a full guide to making brown butter, take a look at my how to make brown butter guide.
If your brioche loaves aren't pre sliced, cut them it into 2cm thick slices. Don't worry about trimming off any crusts.
For this recipe, you'll need some apple & blackberry jam. The recipe for this can be found on the blog!
If you haven't got any apple & blackberry jam, another flavour will work just as well.