Brioche bread and butter pudding recipe baked with apples and covered in homemade caramel sauce. Autumnal comfort food in a nutshell.
Brioche Bread and Butter Pudding Temperatures
- Heat the caramel sauce to 118-120 °C for a pourable consistency
- Bake the brioche pudding to 70 °C internal temperature
Ingredients
Serves 6-8
- 4 small dessert apples, peeled, cut into slim pieces, and left in cold water with a squeeze of lemon (to preserve the colour)
- 1 x 400g brioche loaf, crusts removed and cut into fingers or triangles
For the custard
- 2 free-range eggs
- 350ml full-fat milk
- 50ml double cream
- 25g sugar
- ½ tsp of vanilla essence (or to taste)
For the caramel sauce
- 200g light muscovado sugar
- 125ml double cream
- 125ml full-fat milk
- 2 tsp grated root ginger
Directions
To make the brioche bread and putter pudding
- Firstly, make the custard by gently warming the milk and cream in a saucepan. Do not let it boil. Crack the eggs into a bowl, add the sugar and lightly whisk until pale.
- Add the warm milk mixture and gently stir, mixing in the vanilla.
- Butter an ovenproof dish. Put in a layer of apple then a layer of brioche, followed by more apple pieces, and then more brioche. Finish with a few pieces of apple.
- Pour the custard over the brioche and apples. Gently push down on the pudding.
- Heat the oven to 140 °C/ 120 °C fan/ gas 1.
- Put the pudding in the oven and cook for 1 hour. Check the internal temperature with your Thermapen, ensuring it has reached 70 °C.
To make the caramel
- To make the caramel, combine all of the ingredients in a saucepan and simmer over a low heat, whisking constantly until thickened. Remove once the internal temperature reaches 118-120 °C (the hotter the caramel gets the more brittle it will become — we want to be able to pour the sauce).
- Pour the caramel over the cooked pudding and place under a grill for few minutes.
- Cook until golden, watching closely as it can cook quickly. Enjoy a slice with some extra caramel sauce or some cream.
Laura Tulloch
Thermapen Chef & Caterer - @laura_sussexfoodie
"I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made."
