Brioche Bread & Butter Pudding with Apple & Calvados Caramel
A luxurious British-French inspired dessert made with buttery brioche, caramelised apples, rich vanilla custard and warm Calvados caramel.
Ingredients
Brioche Pudding
- 8 slices La Boulangerie Fully Baked Butter Brioche thickly sliced
- 3 eating apples peeled, cored and thinly sliced
- 30 g unsalted butter
- 2 tbsp soft brown sugar
- 1/2 tsp ground cinnamon
- 3 large eggs
- 300 ml double cream
- 250 ml whole milk
- 60 g caster sugar
- 1 tsp vanilla bean paste
- 1 lemon finely grated zest only
- 1 pinch sea salt
Calvados Caramel
- 100 g light brown sugar
- 50 g unsalted butter
- 120 ml double cream
- 1 tbsp Calvados
- 1 pinch sea salt
To Finish
- crème fraîche or vanilla mascarpone for serving
- toasted flaked almonds for garnish
- icing sugar for dusting
- lemon zest for garnish
- fresh apple slices optional, for garnish
Instructions
Caramelise the Apples
- Melt the butter in a frying pan over medium heat.
- Add the sliced apples, soft brown sugar and cinnamon.
- Cook gently for 5–7 minutes until the apples are lightly caramelised but still hold their shape. Remove from the heat and set aside.
Prepare the Custard
- Whisk together the eggs, double cream, whole milk, caster sugar, vanilla bean paste, lemon zest and sea salt until smooth.
Assemble the Pudding
- Butter a baking dish.
- Layer the thick brioche slices with the caramelised apples, slightly overlapping the brioche.
- Pour the custard slowly over the brioche and apples, allowing it to soak into the bread.
- Leave to stand for 15 minutes before baking.
Bake
- Preheat the oven to 180°C / 160°C fan.
- Bake for 35–40 minutes until the top is deeply golden and the custard is just set.
- Remove from the oven and rest for 10 minutes before serving.
Make the Calvados Caramel
- Add the light brown sugar and butter to a saucepan and cook gently until melted.
- Add the double cream and simmer for 2–3 minutes until smooth and glossy.
- Remove from the heat and stir in the Calvados and sea salt.
Serve
- Cut the pudding into neat portions and place on warm plates.
- Spoon the warm Calvados caramel around the pudding.
- Add a spoonful or quenelle of crème fraîche or vanilla mascarpone.
- Finish with toasted flaked almonds, icing sugar, lemon zest and fresh apple slices if using.
Notes
For the best Brioche Bread & Butter Pudding with Apple & Calvados Caramel, the key is creating contrast: a crisp golden top, a soft custardy centre, lightly caramelised apples and a warm, glossy caramel that does not overwhelm the brioche.
Use thick slices of brioche. Thick slices of La Boulangerie Fully Baked Butter Brioche absorb the vanilla custard without collapsing. This gives the pudding a soft, luxurious centre while keeping enough structure for neat portions.
Let the brioche soak properly. After pouring over the custard, leave the assembled pudding for around 15 minutes before baking. This gives the brioche time to absorb the mixture evenly and prevents dry patches.
Do not fully submerge the top layer. Leaving some brioche exposed helps create the signature contrast between a golden, lightly crisp surface and a soft custardy interior.
Caramelise the apples before layering. Cook the apples gently with butter, brown sugar and cinnamon until lightly golden but still firm enough to hold their shape. Overcooked apples can release too much moisture and make the pudding soggy.
Choose apples with some acidity. Slightly tart apples work best because they balance the sweetness of the custard and Calvados caramel.
Do not overbake the pudding. The edges should be set and the top deeply golden, but the centre should remain soft with a gentle custard texture. The pudding will continue to set as it rests.
Rest before serving. Allow the pudding to stand for around 10 minutes after baking. This makes it easier to portion and improves the final texture.
Add Calvados off the heat. Stir the Calvados into the caramel after removing the pan from the heat. This preserves more of its apple aroma and gives the sauce a cleaner, more refined flavour.
Balance the caramel with sea salt. A small pinch of sea salt sharpens the caramel and prevents the dessert from becoming overly sweet.
Toast the almonds. Toasted flaked almonds add an important nutty crunch and contrast beautifully with the soft brioche and apples.
Serve the caramel warm. Warm Calvados caramel should be spoonable and glossy, but not boiling. This keeps the crème fraîche or mascarpone from melting too quickly.
Finish with freshness. Fine lemon zest, fresh apple slices or a small spoonful of crème fraîche adds acidity and freshness to balance the richness of the pudding.
Restaurant-Style Serving Tip
For a more refined presentation, cut the pudding into neat rectangular portions and place one slightly off-centre on the plate. Spoon the Calvados caramel around the pudding rather than covering it completely. Add a quenelle of crème fraîche or vanilla mascarpone, then finish with toasted almonds, lemon zest and a light dusting of icing sugar.
Make-Ahead Tip
The caramelised apples and Calvados caramel can be prepared in advance. Assemble and bake the brioche pudding closer to serving so the top remains crisp and the centre stays soft and custardy.
Vegan Variation
For a vegan version, replace the butter brioche with a vegan brioche or enriched dairy-free loaf.
Use:
unsweetened oat or soya milk
plant-based cream
cornflour to thicken the custard
plant-based butter
vegan crème fraîche or whipped coconut cream For the caramel, use plant-based butter and plant cream. Keep the apples, cinnamon, vanilla, lemon and sugar unchanged. Gluten-Free Variation Use a certified gluten-free brioche or enriched gluten-free loaf. Check packaged ingredients carefully, including: vanilla bean paste
Calvados
cream alternatives
icing sugar
any prepared flavourings The apples, eggs, milk, cream, butter, sugar, cinnamon, almonds and lemon are naturally gluten-free. For someone with coeliac disease, avoid cross-contamination from shared utensils, trays, chopping boards and storage areas. Vegan & Gluten-Free Variation Use a certified gluten-free vegan brioche or enriched plant-based loaf. Prepare the custard with unsweetened oat or soya milk, plant cream and cornflour, and use vegan butter throughout. Serve with dairy-free crème fraîche, vegan mascarpone or lightly whipped coconut cream. This keeps the same core flavour profile of buttery-style brioche, caramelised apple, vanilla custard and warm caramel, while adapting the dessert for both vegan and gluten-free diets.
plant-based cream
cornflour to thicken the custard
plant-based butter
vegan crème fraîche or whipped coconut cream For the caramel, use plant-based butter and plant cream. Keep the apples, cinnamon, vanilla, lemon and sugar unchanged. Gluten-Free Variation Use a certified gluten-free brioche or enriched gluten-free loaf. Check packaged ingredients carefully, including: vanilla bean paste
Calvados
cream alternatives
icing sugar
any prepared flavourings The apples, eggs, milk, cream, butter, sugar, cinnamon, almonds and lemon are naturally gluten-free. For someone with coeliac disease, avoid cross-contamination from shared utensils, trays, chopping boards and storage areas. Vegan & Gluten-Free Variation Use a certified gluten-free vegan brioche or enriched plant-based loaf. Prepare the custard with unsweetened oat or soya milk, plant cream and cornflour, and use vegan butter throughout. Serve with dairy-free crème fraîche, vegan mascarpone or lightly whipped coconut cream. This keeps the same core flavour profile of buttery-style brioche, caramelised apple, vanilla custard and warm caramel, while adapting the dessert for both vegan and gluten-free diets.
Nutrition
Serving: 320g | Calories: 890kcal | Carbohydrates: 105g | Protein: 14g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 520mg | Potassium: 520mg | Fiber: 5g | Sugar: 57g | Vitamin A: 390IU | Vitamin C: 7mg | Calcium: 230mg | Iron: 3mg
