Caramelised Apple Brioche

Nothing beats a glass of wine and a great crisp apple dessert! You will adore this Caramelised Apple Brioche and Butter Pudding recipe with a cheeky glass of NZ chardonnay…

Serves 8

You will need:

Caramelised apples
125g Sugar
5cm piece of Vanilla bean halved and seeds scraped out
100g unsalted butter
4 large Granny Smith apples-peeled, cored, halved and then sliced
125ml cider
125g dried cranberries

Brioche and Butter pudding
200g unsalted butter- softened
1 loaf of Brioche sliced 2cm thick
125g dried cranberries
800ml full cream milk
800ml double or thickened cream
1 tsp sea salt
2 Vanilla beans- halved and seeds scraped out
5 large eggs
300g sugar
Jam of choice
50ml water
Candied walnuts

Method – Caramelised apples
Place the sugar and in a large thick bottomed pan over a medium heat and allow to melt, when the sugar has dissolved and the mixture is golden brown whisk in the butter and then add the apples. Allow to simmer gently for a few minutes and then add the cider and cranberries. Again allow to simmer for 5 minutes then take of the heat and set aside.

Method – Brioche and Butter pudding
Preheat the oven to 175 degrees centigrade
Butter a large rectangular oven proof dish
Butter the one side of the brioche and place buttered side up in the dish, spread evenly with the apple mixture and sprinkle with more cranberries.
In a large saucepan combine the milk, cream, vanilla beans and seeds and the salt, bring slowly to a boil and then remove from the heat.
In a large bowl whisk together the eggs and the sugar until pale in colour (2 minutes) slowly add one cup of the milk mixture whisking constantly to ensure the egg mixture doesn’t cook. Slowly add the balance of the milk mixture until well combined. Pour the mixture over the brioche and apple mixture.
If there is too much custard then save the balance for the pudding. Bake in the centre of the oven in a water bath for 30 minutes, then push the brioche back down and bake for a further 25 minutes or until just set. Heat your jam of choice with the water, once combined brush over the top of the finished pudding.
To make a water bath, place the rectangular pudding dish in your largest roasting tray and then fill up to halfway up the dish with water.
Top the pudding with candied walnuts

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