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Bread and Sauternes pudding with cinnamon and apple caramel

Australian Gourmet Traveller dessert recipe for bread and Sauternes pudding with cinnamon and apple caramel.

By Lisa Featherby
  • 30 mins preparation
  • 40 mins cooking plus soaking, cooling, chilling
  • Serves 6
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Bread and Sauternes pudding with cinnamon and apple caramel
This pudding has no butter in it but otherwise it's very similar to bread and butter pudding. Serve the pudding with a glass of Sauternes for good measure.


  • 5 eggs
  • 400 ml pouring cream
  • 300 ml milk
  • 50 gm caster sugar
  • 80 ml Sauternes
  • 210 gm crustless day-old pain au raisin, cut into 2½cm cubes
  • For greasing: butter
  • For dusting: ground cinnamon
  • For dusting: demerara sugar
  • To serve: vanilla ice-cream
Apple caramel
  • 120 gm caster sugar
  • 80 ml clear apple juice (1/3 cup)


  • 1
    Whisk eggs, cream, milk, caster sugar and Sauternes in a bowl to combine, set aside.
  • 2
    Preheat oven to 180C. Scatter bread in a buttered 1-litre ovenproof dish. Pour cream mixture evenly over bread and stand until bread has completely absorbed cream (20-30 minutes). Dust with cinnamon and demerara sugar, then bake until golden and custard is set (30-40 minutes).
  • 3
    Meanwhile, for apple caramel, combine sugar and 80ml water in a saucepan over medium-high heat, stir until sugar dissolves, brushing down sides of pan with a wet pastry brush (1-2 minutes), then cook until caramel (10-12 minutes). Add apple juice (be careful as mixture will spit), then stir until dissolved (1-2 minutes). Cool to room temperature, then refrigerate until chilled.
  • 4
    Serve pudding hot or at room temperature with apple caramel and vanilla ice-cream.
  • Author: Lisa Featherby