Aoife Noonan's Toffee Apple Brioche Bread & Butter Pudding from Today with Maura and Dáithí.

Ingredients

  • 100g Light Brown Sugar
  • 100g Unsalted Butter, cubed plus extra for greasing
  • 4-5 Dessert Apples
  • 250ml Cream
  • 250ml Milk 
  • 3 Eggs
  • 1 Vanilla Pod, seeds scraped 
  • 1 x Brioche Loaf, crusts removed and cut into slices/triangles 
  • 2tbsp Calvados Apple Brandy

Method

  1. Preheat the oven to 120C/100C fan.
  2. Peel, core and slice the apples into inch thick discs.
  3. Heat the sugar in a pan over a medium heat and once starting to caramelise, add the butter.
  4. Add in the apples and cook over a low heat for few minutes to soften, turning once in the caramel. Turn off the heat and set aside.
  5. Whisk the cream, milk, eggs and scraped vanilla seeds together in a bowl.
  6. Grease an oven proof dish with the extra butter and layer 1/3 of the apples in the bottom of the dish.
  7. Add a layer of brioche slices, followed by more apple pieces and then more brioche slices, finishing with the remaining apple. Keep any caramel left in the pan.
  8. Pour the custard mix over the brioche and apple and leave to soak for a few minutes.
  9. Place the pudding in the oven and cook for 1 hour until puffed and golden, and the custard has set. Remove from the oven and cool slightly.
  10. Heat the remaining caramel gently with the calvados and drizzle over the top of the cooked pudding.
Aoife's Toffee Apple Bread & Butter Pudding
Aoife's Toffee Apple Bread & Butter Pudding