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Toffee apple bread & butter pudding 2016

Toffee apple bread & butter pudding

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A star rating of 4.5 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Bonfire night treat meets classic comfort food in this doubly delicious dessert that your family won't be able to resist 

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal831
fat37g
saturates21g
carbs105g
sugars70g
fibre2g
protein18g
salt1.3g
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Ingredients

  • 3 red dessert apples
  • juice 1/2 lemon
  • 4 tbsp golden caster sugar
  • 397g can caramel (we used Carnation)
  • 6 brioche finger rolls, sliced into rounds
  • 3 eggs
  • 400ml full-fat milk
  • 200ml double cream
  • 1 tsp vanilla extract
  • ice cream , to serve (optional)

Method

  • STEP 1

    Core the apples, then slice into rings about as thick as a 50p piece. Toss through the lemon juice and 2 tbsp sugar. Spread about 2 /3 of the caramel over the base of a large baking dish (ours was 20 x 30cm).

  • STEP 2

    Layer the brioche and apple rings in the dish in overlapping lines. Dot spoonfuls of the leftover caramel here and there, leaving bits of apple poking out.In a jug, whisk the eggs, milk, cream, vanilla extract and 1 tbsp sugar. Pour the mixture over the brioche and apples, making sure it’s all well covered, then wrap in cling film. Set aside for at least 30 mins, or overnight, in the fridge.

  • STEP 3

    Heat oven to 170C/150C fan/gas 3. Uncover the pudding and scatter with the remaining 1 tbsp sugar. Bake for 45-50 mins until the top is golden and the custard has set. The caramel should be bubbling around the edges and the pudding puffed up. Serve with vanilla ice cream, if you like.

Goes well with

Recipe from Good Food magazine, October 2016

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Overall rating

A star rating of 4.5 out of 5.16 ratings
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