Comforting Dessert

Apple bread and butter pudding with apple core caramel

Name: Bread and butter pudding with apple and caramel recipe
Yield: 4
Ingredients: 100g unsalted butter, softened; 5 apples (we used Granny Smith), peels and cores reserved, cut into 3mm slices; 3/4 cup (165g) caster sugar; 8-10 3cm-thick slices leftover bread (we used a mix of brioche and fruit bread), each slice quartered; 1 1/2 cups (375ml) milk; 2 cups (500ml) pure (thin) cream; 4 eggs; 5 apple cores, chopped, and peels (reserved from above); 100ml whisky; 1 cup (220g) caster sugar; 80g unsalted butter; 1/2 cup (125ml) thickened cream

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by Georgina Esdaile

Food Editor

Aug 05, 2021

Sweet and comforting, this bread and butter pudding is perfect for a cold night.

100g unsalted butter, softened
5 apples (we used Granny Smith), peels and cores reserved, cut into 3mm slices
3/4 cup (165g) caster sugar
8-10 3cm-thick slices leftover bread (we used a mix of brioche and fruit bread), each slice quartered
1 1/2 cups (375ml) milk
2 cups (500ml) pure (thin) cream
4 eggs

Apple core caramel

5 apple cores, chopped, and peels (reserved from above)
100ml whisky
1 cup (220g) caster sugar
80g unsalted butter
1/2 cup (125ml) thickened cream

Method

1.

For the apple core caramel, place apple cores, peels, 1/4 cup (60ml) whisky and 1/4 cup (60ml) water in a small saucepan over low heat. Cover and cook, stirring occasionally, for 20 minutes or until the apple cores are completely soft. Cool slightly, then place in a small food processor with 2 tbs whisky and whiz until smooth. Strain through a sieve, pushing to extract as much pulp as possible.
2.

Place 1/2 cup of the strained apple liquid, sugar, and remaining 2 tbs whisky in a medium saucepan over medium-high heat. Cook for 12-15 minutes, swirling the pan gently when needed, until a deep golden colour, only stirring in the last few minutes to stop it catching. Carefully add the butter and cream (the mixture will spit a little bit) and stir to combine. Cook for a further 5 minutes or until a deep caramel. Remove from heat and set aside.
3.

To make the bread and butter pudding, place 20g butter in a large frypan over high heat. Add the apple slices, and 2 tbs caster sugar and cook for 6-8 minutes until caramelised and just softened. Drain on paper towel if there is excess liquid.
4.

Preheat oven to 160°C. Use the remaining 80g butter to butter each side of the bread and layer with the apple slices in 4 x 2-cup capacity baking dishes. Whisk together the milk, cream, eggs and remaining 115g caster sugar and pour over the bread. Set aside for 5 minutes to soak. Sprinkle with remaining 1 tbs caster sugar then transfer to the oven and cook for 30-35 minutes until just set. Stand for 5 minutes, then serve drizzled with apple core caramel.