Ingredients
- 4 sweet apples, skinned and cored
- 1 tbsp golden caster sugar
- 1 tbsp water
- 25g butter
- Loaf of brioche, sliced
- 3 free-range eggs
- 300ml whole milk
- 300ml double cream
- 1 tsp vanilla bean paste
- Waitrose salted caramel sauce
- 4 sweet apples, skinned and cored
- 1 tbsp golden caster sugar
- 1 tbsp water
- 25g butter
- Loaf of brioche, sliced
- 3 free-range eggs
- 300ml whole milk
- 300ml double cream
- 1 tsp vanilla bean paste
- Waitrose salted caramel sauce
Chop your apples into wedges. In a pan, melt the sugar, water and butter together. Throw in the apples and cook them for 4 – 5 minutes until they’ve softened and started to caramelise.
Preheat your oven to 180°C/350°F/gas 4.
In a roasting dish, scatter a layer of apple, followed by a layer of brioche, and continue alternating, ending with apples on the top.
In a pan, warm the milk, cream and vanilla. In a bowl whisk the eggs until light and fluffy. Keep whisking the eggs while slowly adding in your warmed cream mixture. This forms your custard, which you then need to pour over your brioche and apples. Bake in the oven for 30 – 35 minutes until it has puffed up, golden and is a little bit jiggly!
Warm up the caramel sauce and drizzle it all over the pudding. Serve with custard or cream – you are so welcome!