Caramel Apple & Chocolate Chip, Brioche Bread Pudding
I’m not sure there’s anything much better than hot caramel sauce, unless it’s caramel sauce with apples and chocolate.
This is certainly a decedent pudding, and it’s certainly a delicious pudding but what it’s not is a difficult pudding to make..
Layers of buttery brioche with lots of chocolate and caramel, and then there’s the apple, a definite must have when theres a chill in the air and a glut of apples in the shops.
I got rid of the milk altogether in the custard and went straight for the double cream, so there’s nothing low calorie about this pudding, but i’m thinking that when autumn hits, and i’m starting to think about hibernating for the winter, i’m less inclined to worry about my figure. Thats what big jumpers are for, right?
When baking in the oven, don’t panic if the edges go really, really dark, and are slightly burnt, it’s just the caramel, well, caramelising. I love these bits most of all, they’re chewy and almost toffee like.
Delicious!
Go on, give it a go and enjoy your sweet life!
What You Need
400ml Double Cream
1 Can – 397g Caramel – See Tip Box
100g Dark Chocolate Chips
8 Chocolate Chip Brioche Rolls
3 Red Apples
3 Large Eggs
2 tbsp Golden Castor Sugar
1 tsp Vanilla Extract – See Tip Box
Juice of ½ Lemon
Apple slices in sugar and lemon juice.
How It’s Done
Leave the peel on the apples but core them removing all of the seeds and middle.
Cut the apple into round slices of about 4mm thick.
Put the slices into a bowl along with the golden castor sugar and the lemon juice - See Tip Box
Give the apple slices a mix and set them aside until needed.
Find an oven proof dish around 20cm x 30cm and spread 2/3rd of the caramel on the bottom of the dish.
A layer of caramel before the slice brioche.
Slice the chocolate chip brioche rolls in half lengthways, and line them up over the top of the caramel.
Pour the pack of chocolate chips over the brioche.
Push the slices of apple in between the brioche slices.
Dollop the remaining caramel on top of the pudding and set it aside until needed.
The remaining caramel over the top.
Pour the double cream into a jug and add the eggs and vanilla.
Give the cream a good beat with a fork and then very gently pour the cream mixture over the brioche – See Tip Box
Try to get the cream mixture between the layers
Place the dish in the fridge for 30 minutes.
10 minutes before you’re ready to cook the pudding, switch the oven on to 200c.
Place the dish onto an oven tray and place it in the hot oven to bake for 50 – 60 minutes until it is a deep brown on the top and the edges are caramelised - See Tip Box
It should be bubbling and the middle should still have a slight wobble – See Tip Box
Serve hot or cold with cream, ice cream or custard.
<ore cream to serve, if you like!?
Tip Box
Caramel – I used a tin of ready made caramel, but if you’ve time, make you.
Lemon Juice – Mixing the sliced apples with the lemon juice stops the slices from going brown.
Pour over the cream – be very gentle when pouring over the cream and make sure to move the slices of brioche out of the way to enable the cream to dribble between the slices.
Oven Tray - Putting the dish on to an oven tray helps with the cleaning up if the pudding bubbles over in the oven.
Cooking – All ovens vary, so adjust the cooking times accordingly.
All that slightly burnt caramel is delicious.
