OCTOBER is my favourite month not only because it is my birthday but autumn is undoubtedly the best time of year. Particularly the run up to Christmas (yes, I’ve already dropped the C-bomb) and I know it’s a favourite for many others too.
A time for cold crisp weather, pumpkin spice (I’m one of those, sorry not sorry), dark nights drawing in, knitwear, bonfires, Hallowe’en, beautiful golden leaves, woolly hats, big scarves and plenty of cups of tea. What’s not to love!?
This indulgent bread and butter pudding, made with brioche, is the perfect autumnal recipe for those cosy nights in with scented candles and lots comfort food.
Toffee Apple Bread and Butter Pudding
Cooking time: 40 Minutes
2 Apples of your choice peeled and chopped, I like granny smith
1 Loaf of brioche, each slice halved diagonally
A pat of Butter to cook the apples in
2 Tbsp Carnation caramel or dulce de leche – If you can’t get hold of either of these, simply melt down around 8 soft toffee sweets with a splash of milk
400ml Double cream
4 Egg yolks
40g Golden caster sugar
3 Tbsp of Marmalade to glaze – You could use apricot jam but I love the bitter tang of marmalade against the decadence of the toffee
- Pre-heat oven to 160 degrees C. Melt a knob of butter in a frying pan and add chopped apples. Fry until apples are soft, add the sultanas and take off the heat.
- In a greased dish, layer the triangular slices of brioche with the sultanas and apple evenly scattered in between each layer.
- Whisk together egg yolks and sugar and set aside while you make the custard
- For the custard, heat the caramel over a gentle heat until it reaches a runny consistency. Whisk in the milk and heat until the mixture starts to simmer.
- Whilst warm, pour your caramel cream mixture over the egg yolks. IMPORTANT: Make sure to add very gradually in a steady stream, whisking all the time.
- Pour the custard over the brioche. Heat the marmalade briefly in the microwave and brush over the top.
- Place your bread and butter putting in a bain marie before cooking in the oven for 35 – 40 minutes. I usually check on mine half way through to top up the hot water and check that it’s ticking along nicely.
- Serve hot from the oven with your choice of cream, vanilla ice cream or custard.
What’s your favourite time of year and why?
Let me know if you liked this recipe in the comment section below!