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Jersey Apple and Cinnamon Bread Pudding with Crème Anglaise
A comforting and aromatic bread pudding made with sweet Jersey apples and warming cinnamon, served with a luxurious crème anglaise.
Prep Time
20 minutes
Total Time
60 minutes
Calories
655 kcal
Difficulty
Medium
Equipment
5 items
Cost
£1.62/serving
Ingredients
Servings
6
8slicesStale Crusty Bread (Baguette or Sourdough)(Cut into 1-inch cubes)
£1.20
2largeJersey Apples (such as Jersey Mac or Discovery)(Peeled, cored, and thinly sliced)
£1.00
2tablespoonsJersey Butter(Melted, plus extra for greasing)
£0.30
0.5cupGranulated Sugar
£0.20
1teaspoonGround Cinnamon
£0.10
0.3teaspoonGround Nutmeg(Freshly grated, optional)
£0.05
4largeEggs
£1.20
2cupsJersey Milk
£1.00
0.5cupHeavy Cream
£0.80
1teaspoonVanilla Extract
£0.25
0.3teaspoonPinch of Salt
£0.01
0.5cupCaster Sugar (for Crème Anglaise)
£0.25
4Egg Yolks (for Crème Anglaise)(Large)
£0.60
2cupsJersey Milk (for Crème Anglaise)
£1.00
0.5Vanilla Bean (for Crème Anglaise)(Split lengthwise, or use 1 teaspoon of Vanilla Extract)
£1.75
Total Cost
£9.71
£1.62 per serving
Instructions
- 1.Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with Jersey butter.
- 2.In a large bowl, toss the cubed bread with the melted Jersey butter, granulated sugar, cinnamon, and nutmeg (if using).
- 3.Arrange half of the bread mixture in the prepared baking dish. Layer the sliced Jersey apples evenly over the bread.
- 4.Top with the remaining bread mixture.
- 5.In a separate bowl, whisk together the eggs, Jersey milk, heavy cream, vanilla extract, and salt.
- 6.Pour the custard mixture evenly over the bread and apple mixture. Gently press down on the bread to ensure it is submerged in the liquid.
- 7.Let the bread pudding sit for 15-20 minutes to allow the bread to absorb the custard. Alternatively, refrigerate overnight for a richer, deeper flavour.
- 8.Bake in the preheated oven for 35-40 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out mostly clean.
- 9.While the bread pudding is baking, prepare the crème anglaise.
- 10.For the Crème Anglaise: In a saucepan, combine the Jersey milk and the vanilla bean (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let steep for 10 minutes.
- 11.In a separate bowl, whisk together the egg yolks and caster sugar until pale and thick.
- 12.Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Remove the vanilla bean.
- 13.Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not boil!
- 14.Strain the crème anglaise through a fine-mesh sieve into a clean bowl. Let cool slightly, then cover and refrigerate until ready to serve.
- 15.Let the bread pudding cool slightly before serving. Serve warm with a generous drizzle of cold crème anglaise.
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My Notes
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Nutrition Information
Nutrition per serving (250g)
655 kcal / 2740 kJ
Carbs
72g
28% of RDA
Fat
35g
50% of RDA
Protein
16g
32% of RDA
Detailed Breakdown
Fibre
3 g
10% of RDA
Sugar
45 g
50% of RDA
Sodium
250 mg
11% of RDA
Saturated Fat
21 g
105% of RDA
Chef's Tips
For an extra touch, sprinkle some demerara sugar over the bread pudding before baking for a crispy top.
Feel free to add other fruits like raisins or cranberries to the bread pudding.
If the top of the bread pudding is browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
To prevent the crème anglaise from curdling, keep the heat low and stir constantly. If it does curdle, immediately remove from heat and whisk vigorously.
Leftover bread pudding can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Cooking Equipment
Oven
Stove
9x13 inch baking dish
Whisk
Saucepan
Wine Pairings
No wine pairing suggestions available for this recipe.
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