Apple bread and butter pudding with butterscotch sauce
- Preparation and cooking time
- Total time
- Serves 6
For the pudding
- 350g Thick slices of white bread (6 slices)
- 75g Butter, softened for easy spreading
- 450g Dessert apples, cored and cut into wedges
- 650ml Whole milk
- 4 eggs
- 75g Demerara sugar
For the butterscotch sauce
- 300ml Double cream
- 100g Soft dark brown sugar
- 25g Butter
- ½tsp Salt
- STEP 1
Thickly butter each slice of bread and cut into four triangles. Arrange in a single, slightly overlapping layer in a baking dish. Tuck the apple wedges between the bread.
- STEP 2
Beat the milk and eggs in a bowl and pour them over the bread and apples. Set aside for 30 minutes so the mixture soaks into the bread. Preheat the oven to 180°C.
- STEP 3
Sprinkle the demerara sugar over the top and slide it into the hot oven to bake for 45–50 minutes or until the egg custard has set. Cover loosely with foil for the final 15–20 minutes if it is getting too dark.
- STEP 4
To make the butterscotch sauce, add all the ingredients to a heavy-based saucepan and set over a low heat, stirring until the sugar dissolves. Allow it to simmer for a few minutes until you have a smooth, glossy sauce. Set it aside until you are ready to serve the pudding. The sauce is great served hot or at room temperature.