Dean's toffee apple bread and butter pudding
You can use any sort of bread that you like. I'm using brioche, because I think that if you're going to the effort of making a dessert like this, make it extra special. You can use white sliced bread, croissants, hot cross buns.
Dean Edwards whips up the perfect autumn treat with a deliciously naughty toffee apple bread and butter pudding.
Serves: 6 - 8
2 Braeburn apples, peeled, cored and diced1 brioche loaf, or bread of your choice, sliced if possible40g unsalted butter, for frying apple and buttering bread of your choice (optional)60g raisins80g soft toffee sweets400ml milk400ml double cream4 egg yolks40g caster sugar3 tbsp marmalade, warmedVanilla ice cream, for servingIcing sugar for dusting
Take a small knob of the butter and sauté the cubed apple in a pan for five minutes until softened. If using brioche do not butter, just cut the brioche slices in half on the diagonal to create triangles. If using other bread, butter and slice into triangles. Layer in an ovenproof dish scattering in the raisins and cubed apples in between the layers.
Make the custard by popping the toffees into a pan along with a splash of milk, stir until they melt, this will take a couple of minutes. Add the rest of the milk and cream and bring up to a simmer.
Meanwhile, whisk together the yolks and sugar. Pour the caramel milk mixture into the yolks whisking as you go then pour over the brioche.
Transfer into a baking tray. Fill with boiling water two thirds up and place in a pre-heated oven set at 160c / gas mark 3 for 35-40 minutes.
After 20 minutes brush on warmed marmalade and return to the oven to finish cooking
Dust with icing sugar and serve with a spoonful of vanilla ice cream