Toffee apple bread pudding with vanilla custard

Toffee apple bread pudding

Toffee plus apples, mmm yes please! This is a winter warmer and will make the perfect dish to serve up this Bonfire night. The sticky combination of the chewy, gooey toffee apples pairs beautifully with the crisp baked brioche buns. Together with the homemade vanilla custard, this is a pudding the whole family will enjoy – we eat ours straight from the oven served with ice cream.


  • 3 red apples
  • 1/2 lemon, juiced
  • 3 tbsp caster sugar
  • can of caramel (I used Carnation)
  • 8 brioche finger buns, sliced into rounds
  • 2 large eggs
  • 400ml whole milk
  • 200ml double cream
  • 1tsp vanilla extract


  • Core the apples and slice into rounds
  • Toss through the lemon juice and 2 tbsps of caster sugar
  • Slice the brioche into rounds
  • Spread 3/4 of the tin of caramel onto the base of a tin – I used a tin 20cm x 30cm
  • Layer the brioche and the apple on top of the caramel
  • Dot spoonfuls of the leftover caramel over the top
  • In a jug, whisk the milk, eggs, cream, eggs and vanilla extract
  • Pour the mixture over the top of the brioche, apples, and caramel
  • Wrap in clingfilm and refrigerate for a minimum of 30 mins or overnight
  • Heat oven to 170C/150C fan/ gas 3
  • Unwrap the pudding and sprinkle over the remaining tbsp of caster sugar
  • Bake for 45-50 minutes until bubbling and golden
  • Serve with vanilla ice cream



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