Prep 15 mins
Cook 30 mins
Just in time for autumn and Halloween - this delicious pudding is a real winner, with the subtle taste of toffee and apples all cooked together in a bread and butter pudding! I found this recipe in a cookery leaflet promoting English apples, and it is now one of our favourite puddings for the cooler months. I have given a variety of breads/yeast cakes to use; although I have made this with all of the choices on offer, my favourite still remains the brioche - I am sure croissants would work very well too.
- 6 ounces unsalted butter
- 6 tablespoons golden syrup
- 6 ounces dark muscovado sugar
- 4 apples, peeled, cored and cut into small pieces
- 2 eggs, beaten
- 7 ounces milk
- 7 ounces double cream
- 1 lb brioche bread, cut into thick slices or 1 lb sliced white bread, crusts removed or 1 lb panettone, cut into thick slices
- Preheat the oven to 190 C (gas mark 5, 375 F).
- Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
- In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
- Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
- Repeat with the remaining brioche, bread or panettone strips and apple mixture.
- Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
- Leave to rest in a low oven until ready to serve.
- Serve in slices with cream or custard.
Excellent recipe and tasted delicious. Got really good comments from MIL who is a really good dessert cook. Only reason I have given 4 not 5 stars is because I was left with a lot of tofee sauce which I have frozen now to use some other time. I also sprinkled some raisins on top. Delicious recipe and if hubby is lucky, will be making again!
This was so tasty. It will replace my old bread and butter pudding recipe. I couldn't find brioche so I used white bread instead. Thanks for a great recipe.
Excellent! A wonderful bread pudding. Have to agree with CouyntryLady and Calee this is delicious. An awesome version of an old classic and one I can't wait to share with family and friends - the perfect fall and winter dessert for our long prairie winters - comfort food at it's best. Thinking it would make for a lovely addition to a family brunch. Made using white bread. My conversion of 1 ounce of butter equalling 2 tablespoons must have been right on because the results made for a winner at our house. Thank you FT.