Jersey Apple and Black Butter Bread Pudding

A comforting bread pudding featuring locally sourced Jersey apples and a decadent black butter sauce.

Prep Time

20 minutes

Total Time

60 minutes

Calories

625 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.28/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

8slicesStale bread (crusts removed), such as brioche or challah(Cut into 1-inch cubes)

£1.20

3cupsJersey milk

£1.80

4Large eggs

£1.20

0.5cupGranulated sugar

£0.25

1teaspoonVanilla extract

£0.15

0.5teaspoonGround cinnamon

£0.05

0.3teaspoonNutmeg, freshly grated

£0.10

2Jersey apples (such as Jersey Mac or Discovery)(Peeled, cored, and sliced)

£1.00

0.5cupJersey butter (unsalted)(Divided; 1/4 cup for the apples, 1/4 cup for the black butter)

£1.50

2tablespoonsBrown sugar(For the apples)

£0.10

1teaspoonLemon juice(For the apples)

£0.05

1tablespoonWater(For the black butter)

1mediumJersey Royal Potatoes(Cooked, peeled and mashed to incorporate in the bread pudding)

£0.30

Total Cost

£7.70

£1.28 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2.
In a large bowl, whisk together Jersey milk, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg. Stir in the mashed Jersey Royal Potatoes.
3.
Add the bread cubes to the milk mixture, pressing down gently to ensure they are soaked. Let it sit for 15 minutes to absorb the liquid.
4.
While the bread is soaking, prepare the apples. Melt 1/4 cup of Jersey butter in a large skillet over medium heat. Add the sliced apples and brown sugar. Cook, stirring occasionally, until the apples are softened and slightly caramelized, about 5-7 minutes. Stir in lemon juice.
5.
Pour the bread mixture into the prepared baking dish. Arrange the caramelized apples evenly over the top.
6.
Bake for 30-40 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean.
7.
While the bread pudding is baking, prepare the black butter. Place the remaining 1/4 cup of Jersey butter in a light colored saucepan over medium heat. Cook, swirling the pan occasionally, until the butter melts, then foams, and finally turns a dark brown color with a nutty aroma. Be careful not to burn it. Add the tablespoon of water once browned to reduce the chance of continued burning.
8.
Let the bread pudding cool slightly before serving. Drizzle generously with the black butter and serve warm.

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My Notes

Nutrition Information

Nutrition per serving (230g)

625 kcal / 2615 kJ

Carbs

68g

26% of RDA

Fat

33g

47% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

35 g

39% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a richer flavor, use brioche or challah bread.

Feel free to add other spices to the milk mixture, such as cardamom or ginger.

The bread pudding can be assembled ahead of time and stored in the refrigerator overnight. Add 10-15 minutes to the baking time if baking from cold.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.

Cooking Equipment

Oven

Stovetop

9x13 inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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