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Apple & raisin brioche bread & butter pudding

Apple & raisin brioche bread & butter pudding

Is there anything more comforting than bread and butter pudding? Yes, when it’s made with already buttery brioche! This recipe by Tara Wigley is ideal eaten after a blustery walk. 

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  • Serves6
  • CourseDessert
  • Prepare25 mins
  • Cook55 mins
  • Total time1 hr 20 mins
  • Plussoaking + cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400g sliced brioche loaf
  • 80g unsalted butter, softened, plus extra for greasing
  • 3 British apples (about 400g), cut into 1½cm wedges
  • 40g raisins
  • 475ml double cream
  • 355ml whole milk
  • 200g caster sugar
  • 3 large eggs, plus 2 yolks
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 50g toasted flaked almonds (optional)
  • Icing sugar, for dusting (optional)
  • Double cream, ice cream or custard, to serve (optional)


  1. Preheat the grill to medium. Spread out the slices of brioche on a baking tray and toast for about 1-2 minutes on each side until turning golden and firmed up. Lightly grease an ovenproof dish (about 2 litres in volume) and lightly butter both sides of the brioche slices. Cut each slice in half diagonally, then arrange in the dish, crusty edges facing upwards, in alternating rows with the apple wedges. Scatter over the raisins, then sit the dish in a deep roasting tin and set aside.

  2. For the custard, put the cream, milk and sugar in a medium saucepan. Bring to a simmer over a medium heat, stirring occasionally to help the sugar dissolve. Put the eggs, yolks, salt and vanilla in a separate large bowl and whisk to combine. While continuously whisking, slowly pour the warm cream mixture over the egg mixture. Pour the custard mixture over the brioche. Press the bread down so it is mostly submerged, then set aside for 20-30 minutes.

  3. Preheat the oven to 190ºC, gas mark 5. Bring a kettle to the boil and carefully pour the hot water into the roasting tin so it reaches halfway up the sides of the dish. Very carefully transfer it to the oven and bake for 40-45 minutes until the top is golden and the custard is just set. If it’s taking on too much colour, cover the dish with foil for the last 10 minutes of cooking time. Remove from the oven and allow to cool for 5 minutes, then scatter with the almonds and icing sugar, if using. Serve with cream, ice cream or custard, if liked.


Typical values per (excluding cream or ice cream) when made using specific products in recipe


4,097kJ/ 983kcals



Saturated Fat












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