Love custardy bread and butter pudding? Can’t go past a sticky-sweet toffee apple? We’ve taken two autumn classics and merged them into this one fantastic dessert. You’re welcome!
Toffee apple bread and butter pudding
Ingredients
8
servings
-
- 75 g
- 1 tbsp
- 3
- 6
- 200 ml
- 4 tbsp
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Preparation
Melt 60g of the butter in a frying pan, then pour it into a baking dish about 18cm x 28cm. Core and slice the apples into wedges. Add the rest of the butter and the sugar to the frying pan along with the apples and fry for about 5 minutes on a medium-high heat until sticky and caramelised, tossing the apples around a couple of times.
Brush the melted butter onto the slices of bread then cut them into triangles and arrange in the dish. Tip the caramelised apples on top for added crunch.
Measure 750g of creamy custard into a bowl or large jug and gradually whisk in the milk. Pour the mixture all over the bread and apples in the dish and leave to soak for 10-15 minutes while the oven preheats to 190°C, fan 170°C, gas 5.
Drizzle about 4 tablespoons of caramel dessert sauce over the pudding for sweetness and bake for 30 minutes or until golden brown and with just a slight wobble.
Remove from the oven and leave to stand for 10 minutes before serving, drizzled with more caramel sauce and with the extra custard poured over.
