Toffee Apple Bread Butter Pudding Recipes

TOFFEE APPLE BREAD PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven at 180°C (350˚F).
• Prepare the toffee by gently heating the brown sugar and butter together over a low heat in a saucepan.
• Once bubbling, stir in the apple slices for a few minutes and take off the heat just as they start to soften.
• Lay out half of the apple slices in a oven-proof dish and then throw the bread chunks on top.
• Lay the rest of the apple slices on top and set the remaining toffee mixture aside.
• In a jug, mix together the cream, milk, and eggs. Pour all over the apple slices and bread.
• Bake for 1 hour.
• Reheat the toffee mixture and then pour over the bread pudding.
• Serve with vanilla ice cream.
• Enjoy!

STICKY TOFFEE BREAD & BUTTER PUDDING

Steps:

• Preheat oven to 170C/325F/Gas 3.
• Put dates and bicarb of soda in a pan, barely cover with water and simmer until you get a thick 'mush'.
• Butter one side of your Brioche slices or, if you're using rolls, cut them in half and butter each half. Arrange the brioche and date mixture in alternate layers in an oven-proof dish, starting and ending with a Brioche slice.
• Beat the yolks, vanilla and sugar in a bowl. Heat the cream until scalding and then mix little by little into the egg mixture. Pour over the layered Brioche and leave to sink in for 15-20 minutes. Sprinkle the top with some brown sugar.
• Bake for 40 minutes or until the custard mixture has set and the top is golden brown.
• Whilst cooking, make the sauce by putting the butter, syrup and sugar in a bowl and bringing to the boil. Stir until it's smooth, remove from the heat and add the cream and brandy, stir and return to the heat briefly. Keep warm and serve with the pudding.

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

Steps:

• 1. Preheat the oven to 190 C (gas mark 5, 375 F).
• 2. Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• 3. In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• 4. Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• 5. Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• 6. Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• 7. Leave to rest in a low oven until ready to serve.
• 8. Serve in slices with cream or custard.