Olive Magazine
Apple Bread and Butter Pudding Recipe

Toffee apple brioche and butter pudding

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Nothing reminds us more of childhood treats and carefree indulgences than crunchy apples lead in rich, sticky toffee. To revoke this comfort have created a delicious, family favourite fruit pudding. Toffee apple, bread and butter pudding, with extra toffee means this recipe is an easy win for all

Nutrition:
NutrientUnit
kcal751
fat50.5g
carbs60.7g
fibre2.8g
protein10.6g
salt1.1g
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Ingredients

  • 100g light muscovado sugar
  • 100g butter
  • 4-6 dessert apples, peeled and cut into slim pieces
  • 250ml double cream
  • 250ml milk
  • 3 eggs
  • 1 vanilla pod, split in half
  • 1 × 400g brioche loaf, crusts removed and cut into fingers or triangles
  • 1-2 tbsp calvados

Method

  • STEP 1

    Melt the muscovado sugar and butter together in a pan, stirring the sugar into the butter. Add the apple pieces and cook, turning them over once, until they are just tender. Turn off the heat.

  • STEP 2

    Whisk the cream and milk together with the eggs, then scrape in the seeds from the vanilla pod. Put a layer of apple pieces in an ovenproof dish, then add a layer of brioche slices, followed by more apple pieces and then more brioche slices (leave the remaining caramel in the pan). Finish with a few pieces of apple. Pour the milk mixture over the brioche and apple. Leave to soak while the oven heats up, pressing down gently on the brioche every now and then.

  • STEP 3

    Heat the oven to 120C/fan 100C/gas ½. Put the pudding in the oven and cook for 1 hour, or until it’s puffed, the custard has set and the edges are golden. Cook it for longer, if needed.

  • STEP 4

    Heat the remaining caramel gently with the calvados and brush or drizzle over the top of the cooked pudding. Slide it under a grill for a few minutes if you want a crisp top.

Toffee Apple Cheesecake recipe
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