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sticky toffee apple bread & butter pudding
Transport yourself back to childhood with the ultimate sweet mashup – brioche drenched in caramel and custard, topped with tender apple.
serves 6 | prep 15 mins (+10 mins cooling) | cooking45 mins E
7-8 slices brioche
60g butter, at room temperature
900g tub Pauls French Vanilla
Double Thick Custard
125ml (½ cup) milk
1 tbs caster sugar
1 medium green apple, thinly sliced Icing sugar, to dust
160ml (⅔ cup) bought caramel sauce Thickened cream, to serve (optional)
1 Preheat oven to 180°C/160°C fan forced. Grease a 20 × 30cm (base size) baking dish.
2 Butter the brioche slices. Cut each slice into 4 triangles. Arrange half the brioche triangles over base of prepared dish.
Whisk together the custard and milk in a bowl then pour over the brioche. Arrange
