Salted Caramel Apple Bread & Butter Pudding

This dessert is everything one could want from a pudding and more – sweet and salty, creamy and comforting and the culinary equivalent of a deep, warm bath. This recipe makes extra salted caramel, which will keep well in the fridge for a few days. Use it sandwiched in a pavlova, poured over ice cream, stirred through porridge or even, as Jake discovered recently, cheer up elevenses by adding a spoonful to your coffee.

This recipe was created by our friends at Halen Mon. 

Ingredients for the pudding 

  • 50g1¾ oz butter, softened, plus extra for greasing
  • 6 slices of brioche bread, from a 400g/14oz loaf, preferably stale
  • 3 medium eggs
  • 500ml/18fl oz whole milk
  • 50g/1¾ oz soft light brown sugar
  • 1 tbsp demerara sugar, for sprinkling
  • Pouring cream, crème fraîche or Ice cream to serve

Ingredients for the apple sauce 

  • 3 large eating apples, peeled, cored and cubed

Ingredients for the salted caramel sauce

  • 175g/6oz soft light brown sugar
  • 300ml/10½fl oz double cream
  • 50g/1¾oz butter
  • ¼ tsp finer flaked sea salt

Method for the pudding 

  1. Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Generously grease a deep, heatproof baking dish, about 16 x 21cm/6½ x 8½in, with butter.
  2. Make the apple sauce. Place the prepared apples and 2 tablespoons water in a medium saucepan and simmer gently, stirring frequently, over a low heat until soft. Using a stick blender, purée the apples, leaving some texture, if you prefer, then leave to cool.
  3. Next, make the salted caramel sauce. Melt all the ingredients in a medium saucepan over a low heat, stirring until the sugar has dissolved. Let the sauce bubble until it thickens and turns golden brown. Leave to cool (it will thicken), then ripple two-thirds of the caramel sauce through the apple purée. Set aside and store the remaining caramel sauce in the fridge for another time! It is wonderful poured over ice cream, stirred through porridge or sandwiched in a pavlova.
  4. To assemble the pudding, butter the brioche slices generously, then cut them into four triangles per slice.
  5. Beat the eggs, milk and light brown sugar together in another bowl until combined.
  6. Stack the bread in the prepared dish so that the slices overlap.
  7. Dot in between with the apple and caramel sauce until it is all used up, then pour over the custard mixture. Sprinkle the top with the demerara sugar and bake for 45–55 minutes until the pudding is lightly set and golden brown. Serve warm with pouring cream, crème fraîche or ice cream.
© Speciality Cooking Supplies Limited 2024


  • Hi David – I’m afraid that was a typo! I’m sorry.

    It means ripple 2/3rds of the caramel sauce through the apple sauce. You’ll then have 1/3rd salted caramel sauce spare to use another time.

    Edie on

  • Point 3 of the recipe say ‘then ripple two-thirds of the sauce through the apple purée. Set aside and store the remaining apple sauce in the fridge’. That doesn’t make sense.
    Do you mean put 2/3 of the caramel into the apple or the other way around?

    David Kerrigan on

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