Bake of the Week: Apple & Maple Brioche Butter Pudding

IF you like bread and butter pudding, you’ll love this twist on the classic dessert. The addition of apple and maple syrup makes it fruity, sticky and altogether more fabulous.

Browning it under the grill to crisp up the top is optional but, when we tried it, it made it altogether more delicious.

Thanks to maplefromcanada.co.uk for this week’s bake.

You’ll need

100g maple sugar

100g butter

6 dessert apples, peeled and sliced

250ml double cream

250ml milk

3 eggs

Seeds from 1 vanilla pod

2 tbsp pure maple syrup

400g brioche loaf, sliced

Method

Preheat oven to 120C/100C fan/gas 1. Melt sugar and butter in a pan. Add apple and stir until the apple has softened. Turn off heat.

Whisk cream and milk together with the eggs, then add the vanilla pod seeds.

In an ovenproof dish, layer apple and brioche. Leave the caramelised sugar and butter in the pan.

Pour milk mixture over the brioche and apple, then soak for 30 minutes.

Place in the oven and cook for 1 hour.

Reheat the remaining caramel and add maple syrup, then brush mixture over the top of the brioche and apple.

Brown the top under the grill, to a crisp texture if preferred.