Toffee apple bread pudding with vanilla custard
This is a winter warmer and will make the perfect dish to serve up during the winter months. The sticky combination of the chewy, gooey toffee apples pairs beautifully with the crisp baked brioche buns.
Ingredients
- 3 red apples
- ½ lemon juiced
- 3 tbsp caster sugar
- can of caramel I used Carnation
- 8 brioche finger buns sliced into rounds
- 2 large eggs
- 400 ml whole milk
- 200 ml double cream
- 1 tsp vanilla extract
Instructions
- Core the apples and slice into rounds
- Toss through the lemon juice and 2 tbsps of caster sugar
- Slice the brioche into rounds
- Spread ¾ 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
Notes
Serve with vanilla ice cream or a dollop of extra thick double cream.