Best Toffee Apple Bread Butter Pudding Recipes

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

English Toffee Apple Bread and Butter Pudding image

Just in time for autumn and Halloween - this delicious pudding is a real winner, with the subtle taste of toffee and apples all cooked together in a bread and butter pudding! I found this recipe in a cookery leaflet promoting English apples, and it is now one of our favourite puddings for the cooler months. I have given a variety of breads/yeast cakes to use; although I have made this with all of the choices on offer, my favourite still remains the brioche - I am sure croissants would work very well too.

Provided by French Tart

Categories Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces unsalted butter
6 tablespoons golden syrup
6 ounces dark muscovado sugar
4 apples, peeled, cored and cut into small pieces
2 eggs, beaten
7 ounces milk
7 ounces double cream
1 lb sliced white bread, crusts removed or 1 lb panettone, cut into thick slices

Steps:

Preheat the oven to 190 C (gas mark 5, 375 F).
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.
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.
Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
Repeat with the remaining brioche, bread or panettone strips and apple mixture.
Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
Leave to rest in a low oven until ready to serve.
Serve in slices with cream or custard.

Nutrition Facts : Calories 1636.8, Fat 62.4, SaturatedFat 36.7, Cholesterol 260.4, Sodium 1432.8, Carbohydrate 240.8, Fiber 10.5, Sugar 75.7, Protein 36.9

TOFFEE APPLE BREAD & BUTTER PUDDING

Toffee apple bread & butter pudding image

Bonfire night treat meets classic comfort food in this doubly delicious dessert that your family won't be able to resist

Provided by Cassie Best

Categories Dessert

Time 1h30m

Number Of Ingredients 10

Ingredients

3 red dessert apples
juice 1/2 lemon
4 tbsp golden caster sugar
397g can caramel (we used Carnation)
6 brioche finger rolls, sliced into rounds
3 eggs
400ml full-fat milk
200ml double cream
1 tsp vanilla extract
ice cream , to serve (optional)

Steps:

Core the apples, then slice into rings about as thick as a 50p piece. Toss through the lemon juice and 2 tbsp sugar. Spread about 2 /3 of the caramel over the base of a large baking dish (ours was 20 x 30cm).
Layer the brioche and apple rings in the dish in overlapping lines. Dot spoonfuls of the leftover caramel here and there, leaving bits of apple poking out.In a jug, whisk the eggs, milk, cream, vanilla extract and 1 tbsp sugar. Pour the mixture over the brioche and apples, making sure it's all well covered, then wrap in cling film. Set aside for at least 30 mins, or overnight, in the fridge.
Heat oven to 170C/150C fan/gas 3. Uncover the pudding and scatter with the remaining 1 tbsp sugar. Bake for 45-50 mins until the top is golden and the custard has set. The caramel should be bubbling around the edges and the pudding puffed up. Serve with vanilla ice cream, if you like.

Nutrition Facts : Calories 831 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 70 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

English Toffee Apple Bread and Butter Pudding image

If you must replace Muscovado sugar in a recipe which calls for it, use the most dark, coarse brown sugar you can find, and add some molasses to it to make it sticky and to enhance the flavor. This sugar has two distinctive traits which make it quite unique. The first is the coarse grain; Muscovado sugar has very large, rough...

Provided by Melanie Campbell

Categories Savory Breads

Time 1h

Number Of Ingredients 9

Ingredients

6 oz unsalted butter
6 Tbsp golden syrup
6 oz dark muscovado sugar
4 apples, peeled, cored and cut into small pieces
2 eggs, beaten
7 oz milk
7 oz double cream
1 lb brioche bread, cut into thick slices or 1 lb slicedwhite bread,
crusts removed or 1 lb panettone, cut into thick slices

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.