The whole family will be sure to find this toffee apple bread and butter pudding irresistible. A warming, comforting dessert that combines sweet caramel, juicy apples and soft brioche in a custardy bake. Perfect for enjoying as a bonfire night treat.

Ready in: 1.5 hours

Serves: 6

Ingredients

3 dessert apples
Juice of ½ lemon
4 tbsp golden caster sugar
1x 397g tin of ready-made caramel
6 Becketts’ bakery brioche rolls
3 eggs
400ml full-fat milk
200ml double cream
1 tsp vanilla extract
Ice cream, to serve

Method

1. First, core the apples and slice into rings that are the same thickness as a 50p coin. Sprinkle with 2 tbsp sugar and lemon juice then toss to coat all the apples.

2. Next, evenly spread two thirds of the tin of caramel into the base of a large baking dish. We recommend using one approximately 20cm x 30cm.

3. Cut the brioche rolls into smaller pieces then layer in the dish with the apple pieces, in overlapping lines. Randomly place spoonfuls of the leftover caramel over the top, leaving some bits of apple to poke out the top.

4. In a jug, whisk the eggs, milk, cream, vanilla extract and 1 tbsp sugar. Pour the cream mixture over the brioche and apples, ensuring it is evenly distributed and everything is well covered. Cover and set aside for around 30 minutes.

5. Finally, heat the oven to 170C. Uncover the pudding and scatter with the leftover sugar. Bake in the oven for 45 – 50 minutes. The top should be golden and the custard set. The caramel should be bubbling around the edges of the dish.

6. Serve immediately with a dollop of vanilla ice cream, if you like.