Toffee Apple Bread & Butter Pudding

As the temperate starts to drop there’s no comfort food quite like a bread and butter pudding.

Ingredients:

4 cooking apples 

1 tblsp lemon juice

1 tblsp cinnamon

100g butter 

100g muscovado sugar 

100g (?) regular sugar

4 Good In Bread Cinnamon & Raisin Bagels

For the custard:

200ml Cream

400ml Milk

Vanilla

3 Eggs 

Start off by coring your apples & slicing each into rounds a few millimetres thick. 

Place in a bowl & toss with lemon juice, ½ tbsp of cinnamon & then heat up 3/4 the butter in a large frying pan with the muscovado sugar.

Once the butter has melted, add in your apple slices. After about 3 minutes, turn them over so both sides soften. 

Once the apples are caramelising, cut the bagels in half & slice into thin slices. Place half of them flat in a cake or tart in, mix some cinnamon into the remaining butter & spread onto the bread. 

When the caramel around the apples has thickened, take the apples off the heat & layer the first lot on top of the first layer of bread. 

Keep alternating these layers until you’ve used up both the apples & bagels. 

Set aside while you make the vanilla custard.

In a small saucepan, mix together your cream, milk, vanilla essence & whisk in your 3 eggs to make the custard. Give it a taste & once it covers the back of the spoon, take off the heat & pour over the rest of the pudding.

Bake for 35-45 minutes.