Apple streusel bread and butter pudding

This pudding goes straight to the top of the favorites list when it comes to classic winter warming desserts.

  • 1 hr 15 mins cooking
  • Serves 6
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Applestreuselbread & butter pudding
  • 1/3 cup plain (all-purpose) flour
  • 2 tablespoon self-raising flour
  • 1/4 cup firmly packed brown sugar
  • 1/2 teaspoon mixed spice in a bowl
  • 80 gram (2½ ounces) chopped butter
  • 5 medium_piece (750g) granny smith apples
  • 1/4 cup water
  • 2 tablespoon caster (superfine) sugar
  • 1/2 teaspoon finely grated lemon rind
  • 1/4 teaspoon ground cinnamon
  • 420 gram (13½-ounce) ciabatta loaf
  • 1 1/2 cup milk
  • 2 cup thickened cream
  • 1/3 cup caster (superfine) sugar
  • 1/2 teaspoon vanilla
  • 4 eggs
  • 1 teaspoon of icing (confectioners') sugar


Applestreuselbread & butter pudding
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Combine plain flour, self-raising flour, brown sugar and mixed spice in a bowl; rub in chopped butter until mixture resembles breadcrumbs. Cover; freeze 1 hour or until firm.
  • 3
    Meanwhile, peel, core and thickly slice granny smith apples; place in a saucepan with water. Bring to the boil. Reduce heat; simmer, covered, 5 minutes or until softened.
  • 4
    Drain well; stir in caster sugar, lemon rind and ground cinnamon.
  • 5
    Slice ciabatta loaf into 1.5cm thick slices and place staggered in a 3-litre (12-cup) ovenproof dish. Divide apple mixture between bread.
  • 6
    Combine milk, thickened cream, caster sugar and vanilla extract in a medium saucepan; bring to the boil.
  • 7
    Whisk eggs in a large bowl; gradually whisk hot milk mixture into egg mixture. Gently pour milk mixture over the bread. Sprinkle top with crumble mixture. Place dish in a roasting pan; add enough boiling water to come halfway up side of dish.
  • 8
    Bake 40 minutes or until just set. Remove pudding from water; stand 10 minutes. Dust with icing sugar. Serve with vanilla ice-cream or cold custard.