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Sticky caramelised apple bread & butter pudding
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Serves: 6 - 8
50g essential Waitrose Unsalted Butter, plus extra for greasing
50g caster sugar
6 essential Waitrose Granny Smith Apples, peeled, cored and sliced
280g pack 8 essential Waitrose Brioche Rolls, halved horizontally
150g essential Waitrose Orange Marmalade With Ginger
2 essential Waitrose Free Range Eggs
3 essential Waitrose Free Range Egg yolks
600ml essential Waitrose Double Cream
150ml essential Waitrose Whole Milk
½ tsp vanilla powder
3 tbsp demerara sugar
1. Preheat the oven to 180°C, gas mark 4. Butter a 2-litre ovenproof dish. Warm the butter in a large frying pan over a medium heat, when starting to turn golden, add the caster sugar and the apple and cook for 5-8 minutes, until golden.
2. Spread each piece of brioche with the marmalade and layer in a dish with the apples and sauce.
3. Whisk together the eggs, yolks, cream, milk and vanilla powder. Pour over the brioche and leave to stand in the fridge for at least 1 hour or for up to 3 hours.
4. Sprinkle with the demerara sugar and bake in the oven for 45-50 minutes until puffed and golden and the custard is just starting to set.
Typical values per serving:
per serving (for 8)
This recipe was first published in September 2017.