Salted caramel apple bread and butter pudding

Serves 4-6 Desserts and puddings

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Method

Preheat the oven to 180C/160C F/Gas 4. Generously grease a deep, approx. 16 x 21cm ovenproof dish.

To make the apple sauce, put the prepared apples and 2tbsp water in a medium pan and simmer gently, stirring frequently, over a low heat until soft. Using a stick blender, purée the apples, leaving some texture, if you prefer, then leave to cool.

Next, make the salted caramel sauce. Melt all the ingredients in a medium pan over a low heat, stirring until the sugar has dissolved. Let the sauce bubble until it thickens and turns golden brown. Leave to cool – it will thicken further – then ripple two-thirds of the sauce through the apple purée. Set aside and store the remaining apple sauce in the fridge to use later, poured over vanilla ice cream, stirred through porridge or sandwiched in a pavlova.

To assemble the pudding, butter the brioche slices generously, then cut them into 4 triangles per slice. Beat the eggs, milk and light brown sugar together in a bowl until combined.

Stack the bread in the prepared dish so that the slices overlap. Dot the apple and caramel sauce in between until it is all used up, then pour the custard mixture over. Sprinkle the demerara sugar over the top and bake for 45–55 minutes until the pudding is lightly set and golden brown. Serve warm with pouring cream, crème fraîche or ice cream.

This recipe featured in the August/September 2022 issue of Food and Travel. To subscribe, click here.