Apple bread and butter pudding with butterscotch sauce

  • Serves 6
  • Easy

This easy recipe makes the perfect warming desert for chilly days

Apple bread and butter pudding with butterscotch sauce

This easy, decadent apple bread and butter pudding with butterscotch sauce dessert is a great end to Sunday lunch. I like to leave the crusts on the bread for the extra crunch they add, but feel free to remove them if you prefer.



For the pudding

  • Thick slices of white bread 350g, 6 slices
  • Butter 75g, Softened for easy spreading
  • Dessert apples 450g, Cored and cut into wedges
  • Whole milk 650ml
  • Eggs 4 large
  • Demerara sugar 75g

For the butterscotch sauce

  • Double cream 300ml
  • Soft dark brown sugar 100g
  • Butter 25g
  • Salt 1/2 tsp


  • Step 1

    Thickly butter each slice of bread and cut into four triangles. Arrange in a single, slightly overlapping layer in a baking dish. Tuck the apple wedges between the bread.

  • Step 2

    Beat the milk and eggs in a bowl and pour them over the bread and apples. Set aside for 30 minutes so the mixture soaks into the bread. Preheat the oven to 180°C.

  • Step 3

    Sprinkle the demerara sugar over the top and slide it into the hot oven to bake for 45–50 minutes or until the egg custard has set. Cover loosely with foil for the final 15–20 minutes if it is getting too dark.

  • Step 4

    To make the butterscotch sauce, add all the ingredients to a heavy-based saucepan and set over a low heat, stirring until the sugar dissolves. Allow it to simmer for a few minutes until you have a smooth, glossy sauce. Set it aside until you are ready to serve the pudding. The sauce is great served hot or at room temperature.