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Apple Cinnamon Bread & Butter Pudding

Bread and butter pudding but make it apple pie filling. This dessert is warm, cozy, comforting and the perfect dessert recipe to serve up through the festive holiday season. It is very simple to make and easily feeds a crowd.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Bread, Breakfast, Brunch, Dessert, Pudding, Sweet tooth
Cuisine American, British, English
Servings 10 people

Equipment

  • Large mixing bowl
  • 9x13 inch baking tray
  • Large saute pan
  • Spatula

Ingredients
  

  • 7 cups stale bread torn/cut into 1 inch pieces

For the egg custard

  • 3 eggs
  • 1 and 1/2 cup milk
  • 1 cup heavy cream
  • 3 tbsp butter
  • 3 tbsp sugar
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg

For the apple pie filling

  • 2 apples peeled, cored and cut into dices
  • 1 tsp cinnamon powder
  • 1 tbsp butter
  • 2 tbsp brandy
  • 3 tbsp brown sugar
  • Pinch of salt

Serve with

  • Vanilla ice cream & Cinnamon powder

Instructions
 

  • In a large mixing bowl add all the ingredients for the custard and whisk until smooth and combined.
  • Tear up the bread and let it soak in the custard. I like using my hands to massage the bread into the custard mixture. Let this soak for at least 20 minutes.
  • In the meantime let us make the apple pie filling. Peel, core and dice the apples.
  • In a sauté pan on medium heat add the apples, cashew nuts, butter, brown sugar, vanilla, salt and cinnamon powder. Let it sizzle and cook for 5 minutes until the apples have softened and the mixture has gotten sticky. Take it of the heat and let it cool for a few minutes.
  • Preheat the oven to 180°C and lightly brush a 9x13 inch baking tray with butter.
  • Layer 1/3rd of the soft bread custard mixture at the bottom, spoon over 1/2 the apple mixture. Add another 1/3rd mixture of the bread mixture and the remaining apple mixture.
  • Top with the bread mixture and sprinkle over granulated sugar. Bake for 25 minutes or until the top is golden and the inside is cooked through. It will puff up and deflate as it cools down.
  • It is best spooned out and served warm while still soft or allow it to cool completely and cut into slices, toast it in a pan with butter and serve it with ice cream.

Notes

  • You can leave the Brandy out to keep this non alcoholic.
  • Check out the serving options above for ideas.
  • To keep this recipe gluten free, use a gluten free brioche loaf for the best results.