Apple Cinnamon Bread and Butter Pudding

As we are now in Autumn, and the weather gets colder it’s the perfect time of year to turn to the more comforting robust foods. Salad for me certainly belongs in summer, it’s now the time for hearty soups and stews, as well as comforting sweet brunch treats, perfect for lazy autumn weekends.

I’ve seen a lot of recipes recently for ‘French Toast Casseroles’, but in the UK we would recognise it as more of a Bread and Butter Pudding. Using some windfall apples I happened to acquire, I made my own version of this dish – Apple and Cinnamon – for some perfect Autumn flavours.

Apple Cinnamon Bread and Butter Pudding (serves 6-8)


For the Bread & Butter Pudding

450g Brioche Loaf, cubed (or any other enriched bread is perfect)
6 eggs
240ml Single Cream
240ml Whole Milk
100g Sugar
2 tsp Vanilla extract
1 tsp Ground Cinnamon
3 Apples, peeled and chopped

For the Crumble Topping

75g Brown Sugar
40g Plain Flour
1 tsp Cinnamon
60g Butter, cold and diced.


  • Grease and oven dish with butter, to stop the pudding from sticking.
  • Chop the brioche into cubes (about 2cm square) and place half of them in the greased dish.
  • Place in a bowl the eggs, cream, milk, sugar, vanilla and cinnamon, beat until all ingredients are combined.
  • Scatter half of the apples over the bread, then cover with half of the wet mixture.
  • Scatter the rest of the bread over the top, followed by the apples and the remaining wet mixture.
  • Press down to ensure all bread and apples get covered by the mixture.
  • Cover the dish and place in the fridge for a couple of hours or even better, if you have time, overnight.
  • When ready to cook, pre-heat the oven to 170C / 340F / Gas Mark 3.
  • In a bowl add in all the crumble ingredients and rub together until all the butter is incorporated and the mixture resembles a crumble topping!
  • Sprinkle the topping over the top of the bread and butter pudding and place in the oven for around 40 – 45 mins.
  • Once cooked (it should be firm to touch, nice and golden, as well as sizzling away!) remove from the oven and allow to cool for about 5 – 10 mins before slicing and serving.

We enjoyed this after a cold, sunny autumn walk, just what we needed to heat ourselves up.

It was served topped with maple syrup, and a little drizzle of some of the remaining cream we had! If you wanted to add some more crunch, crushed pecans would go nicely scattered over the top as well.

This keeps well in the fridge once cooked and the leftovers can be reheated to definitely be enjoyed again the next day!