Fluffy Apple Swirl Pudding - A wonderful bread and butter dessert, best served warm with a drizzle of Maple Syrup or a blob of ice cream..or both!

Fluffy Apple Swirl Pudding - A wonderful bread and butter dessert, best served warm with a drizzle of Maple Syrup or a blob of ice cream..or both!

I love this recipe! It requires no skill in cake baking, after all, it's not a cake! Unlike many bread and butter puddings which can often be heavy and stodgy, this recipe is light, almost marshmallowy in texture.

As for the flavor, the slight tang from the apples together with the gentle sweetness from the pudding is delicious.

Of course, you can use whatever fruit you wish, strawberries, blueberries, any soft berries will look lovely and taste super.

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Here, one of our Lovefoodies supporters has made her version of our Lovefoodies Raspberry Ripple Pudding, using apples and cinnamon.

Carina says it is divine! and her hubby can't stop eating it. Carina served hers with a drizzle of maple syrup on the top too! This is a very moist, light, and fluffy pudding, delicious eaten on its own, with syrup, ice cream, custard....anything!

Fluffy Apple Swirl Pudding - A wonderful bread and butter dessert, best served warm with a drizzle of Maple Syrup or a blob of ice cream..or both!


Recipe by Lovefoodies and Carina Duclos

Prep Time

15 minutes

Cook Time

35 - 40 minutes

Yield

6 - 8 servings

You will need

a 9 inch Chiffon / tube tin. Or any shape dish / pan which will hold the liquid quantity & bread.
They also look very cute if you use muffin pans or mini loaf pans

Ingredients

1/2 stick or 50 g butter
2 cups or 500 ml milk
7 tablespoons regular sugar
** Separate 4 Tbsp sugar for the milk & 3 Tbsp for the bread
3 eggs
3 Apples, peeled and sliced.
3 Tablespoons cinnamon (you can adjust this to your taste)
10 Slices white bread
1 teaspoon vanilla extract.
If you have a really sweet tooth you can add another 2 Tablespoons of sugar. The measures I have given are for 'average' sweetness.

Instructions

Please note some of the photos below I have used from my Raspberry pudding recipe in order to show you the steps, all you need to do is imagine apple replacing the raspberries!

1. Heat oven to 180C, Gas 4, 350F. Grease your pan if you are not using a Silicone Bundt Pan.


2. Butter on one side of every slice and then cut in triangle quarters like the photo.

Fluffy Raspberry Ripple Bread and Butter Pudding,  showing bread buttered

3. Place a layer of the slices of bread in your pan, BUTTER SIDE DOWN making sure the bottom of the pan is covered, and add slices of apples in between the slices.

Fluffy Raspberry Ripple Bread and Butter Pudding, showing bread arranged in pan

With the 3 Tablespoons of sugar, and the cinnamon, sprinkle some on each layer of your bread as you build it up in the pan. If you have any sugar left over, just throw it over the top of the bread at the end of building the bread slices.


4. Repeat the layers with bread and apples and end with the final layer of bread. Push it all down a little

Fluffy Raspberry Ripple Bread and Butter Pudding, showing layers


5. Gently heat the milk, 4 Tablespoons of sugar & vanilla extract. Once it starts to bubble, remove from heat and let it rest whilst you do step 7.


6. Use an electric whisk and beat eggs, until fluffy and pale in color. You need lots of air and bubbles! Then slowly add the warmed milk to the eggs, whisking as you go

Fluffy Raspberry Ripple Bread and Butter Pudding, showing egg custard mixture

7. Pour the warm milk over the eggs, and stir. Be careful not to scramble the eggs. This would happen if your milk is too hot, so pour gently and stir all the time.


8. Pour the mixture all over the bread, making sure it is evenly distributed. If necessary, use a spoon or spatula and push any rogue slices of bread into the mixture if they decide to float to the surface. They will sink back down once they have absorbed the liquid.

9. Carefully place in the oven for 35 -40 minutes.


If you are using a silicone pan, place it on a tray for stability before pouring the liquid, and it is easier to place in the oven on the tray.

Fluffy Raspberry Ripple Bread and Butter Pudding, showing egg custard in pan

10. Once ready, leave the pudding to settle and firm up for half an hour or so and then place a plate over the bundt pan and turn upside down to release the pudding.

Fluffy Raspberry Ripple Bread and Butter Pudding, showing how to turn out pudding from bundt pan

Serve warm with a blob of whipped cream, ice cream or just enjoy it on it's own with a lovely cup of tea!
You can also make mini ones in a muffin pan, adjust the cook time to 15-20 minutes (until it is set & there is no runny liquid)

Fluffy Apple Streusel Swirl Pudding - A wonderful bread and butter dessert, best served warm with a drizzle of Maple Syrup or a blob of ice cream..or both!


I like to eat this warm, not piping hot, and not cold. If you want to reheat, put a 3 inch slice of the pudding in the microwave for 40 seconds.
It really is fluffy and light, so so delicious!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Fluffy Apple Streusel Swirl Pudding - A wonderful bread and butter dessert, best served warm with a drizzle of Maple Syrup or a blob of ice cream..or both!

Recipe Card

Fluffy Apple Swirl Pudding - A wonderful bread and butter dessert, best served warm with a drizzle of Maple Syrup or a blob of ice cream..or both!

Fluffy Apple Streusel Swirl Pudding

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Fluffy Apple Swirl Pudding - A wonderful bread and butter dessert, best served warm with a drizzle of Maple Syrup or a blob of ice cream..or both!

Ingredients

  • 1/2 g stick or 50 butter
  • 2 cups or 500 ml milk
  • 7 tablespoons regular sugar
  • Tbsp ** Separate 4 sugar for the milk & 3 Tbsp for the bread
  • 3 eggs
  • 3 Apples, peeled and sliced.
  • 3 Tablespoons cinnamon, you can adjust this to your taste
  • 10 Slices white bread
  • 1 Teaspoon vanilla extract.
  • Tablespoons If you have a really sweet tooth you can add another 2 of sugar. The measures I have given are for 'average' sweetness.

Instructions

  1. Heat oven to 180C, Gas 4, 350F. Grease your pan if you are not using a Silicone Bundt Pan.
  2. Butter on one side of every slice and then cut in triangle quarters like the photo.
  3. Place a layer of the slices of bread in your pan, BUTTER SIDE DOWN making sure the bottom of the pan is covered, and add slices of apples in between the slices. With the 3 Tablespoons of sugar, and the cinnamon, sprinkle some on each layer of your bread as you build it up in the pan. If you have any sugar left over, just throw it over the top of the bread at the end of building the bread slices.
  4. Repeat the layers with bread and apples and end with the final layer of bread. Push it all down a little.
  5. Gently heat the milk, 4 Tablespoons of sugar & vanilla extract. Once it starts to bubble, remove from heat and let it rest whilst you do step 7.
  6. Use an electric whisk and beat eggs,until fluffy and pale in colour. You need lots of air and bubbles! Then slowly add the warmed milk to the eggs, whisking as you go.
  7. Pour the warm milk over the eggs, and stir. Be careful not to scramble the eggs. This would happen if your milk is too hot, so pour gently and stir all the time.
  8. Pour the mixture all over the bread, making sure it is evenly distributed. If necessary, use a spoon or spatula and push any rogue slices of bread into the mixture if they decide to float to the surface. They will sink back down once they have absorbed the liquid. Carefully place in the oven for 35 -40 minutes.
  9. If you are using a silicone pan, place it on a tray for stability before pouring the liquid, and it is easier to place in the oven on the tray
  10. 10. Once ready, leave the pudding to settle and firm up for half an hour or so and then place a plate over the bundt pan and turn upside down to release the pudding.
  11. Serve warm with a blob of whipped cream, ice cream, syrup, or just enjoy it on it's own with a lovely cup of tea!

Notes

You can also make mini ones in a muffin pan, adjust the cook time to 15-20 minutes (until it is set & there is no runny liquid) I like to eat this warm, not piping hot, and not cold. If you want to reheat, put a 3 inch slice of the pudding in the microwave for 40 seconds. It really is fluffy and light, so so delicious!

Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 941Total Fat: 77gSaturated Fat: 48gTrans Fat: 3gUnsaturated Fat: 24gCholesterol: 268mgSodium: 843mgCarbohydrates: 57gFiber: 4gSugar: 30gProtein: 10g

Nutrition information isn’t always accurate

Delicious Warm Pudding Recipes

Here's a selection of delicious warm pudding recipes for you to enjoy

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