Apple and Cinnamon Bread and Butter Pudding

There’s something a little bit special about bread and butter pudding which brings back endless childhood memories, some good – eating the creamy spongy pudding on a cold winter’s night – and some bad – being forced to eat it something resembling the dish for school lunches.

Hands up – I’ve never been a fan of the traditional raison-filled pudding and I’d usually go for an apple crumble or sticky toffee pudding instead but since getting older it’s become one of my favourite puddings to go for.

The best thing about bread and butter pudding is it’s incredibly easy to make, and extremely versatile so you can be as experimental as you like (my brother-in-law makes a  heavenly version with pan o chocolat).

I was recently send in some beautiful, little madeleines from Bonne Maman and after experimenting with cake pops, I needed to make something with the leftover cakes

While trifle is the obvious choice, I decided to experiment with a bread and butter pudding and the results were brilliant.

As the madeleines are made with a genoise sponge they’re incredibly light and buttery which when mixed with a thick warm creamy mixture, and baked cinnamon apples, creates a delicious, comforting thing of beauty.


375ml double cream

37ml milk (whole is best but semi skimmed works fine)

6 free range eggs

150ml caster sugar

2tsp cinnamon

1tsp nutmeg

25g brown sugar

1 packet of Bonne Maman madeleines (or you could use 14 slices of white bread)

300g cooking apples, peeled, cored and sliced

How to make…

Preheat the oven to 160C/gas mark 3 and lightly butter an ovenproof dish.

Gently heat the cream, milk, cinnamon and nutmeg until it starts to simmer, then take off the heat and leave somewhere to cool down.

Slice the madeleines in half and set aside.

Whisk the eggs into the cream mixture and then assemble your dish. Start with a layer of apple, a drizzle of the cream mixture and then a layer of the madeleines.

Carry on until you’ve used everything up and finish with a layer of madeleines. Cover the dish with the remaining cream mixture and then sprinkle on the brown sugar.

Pop the dish into the oven for 35 minutes, take out and enjoy.




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