Caramelised Apple & Bourbon Custard Brioche Pudding
We've teamed up with recipe developer and foodie Storm Ashdown, to give you her ultimate comfort food recipe. This deliciously creamy, warm and cosy caramelised apple and bourbon custard brioche pudding is wonderfully simple but oh so delicious.
- 1 brioche loaf
- 4 apples such as Braeburn
- 50g of brown sugar
- 20g of unsalted butter
- 25ml of bourbon
- 50ml of water
- 4 eggs
- 800ml of milk
- 100ml of Cream
- 2 tsp of vanilla extract
- 6 tbsp of golden caster
- 1 tbsp of cornflour
- 50ml of bourbon
- 30g butter for greasing
- Preheat oven to 180
- Prepare the apples by peeling and dicing. Add to a pan with a knob of unsalted butter, add the sugar, and 50ml of bourbon. Pop on a medium heat, add the water and caramelise until soft.
- To make the custard, pour the milk and cream into a pan and heat until bubbles start to form around the outside. Then crack the eggs into a large bowl and whisk in the sugar and vanilla. Remove the milk from the heat and gradually start to whisk it into the eggs and sugar, ladle by ladle. Pour all the mixture back into pan and bring to a simmer with 50ml of bourbon. Mix the tbsp of cornflour with a little cold water and add to the custard to thicken.
- Grease a baking dish with 30g of butter. Cut the brioche loaf into slices and brush each side with melted unsalted butter. Layer the brioche with the caramelized stewed apples, pressing the bread down into the dish.
- Pour over the custard, making sure that the brioche is soaked through. You should only need about half of the 3/4 of the custard. The rest is for serving. Sprinkle over a layer of brown sugar over the top.
- Bake for 30 minutes or until the custard is set.
- Cut into squares and pour over the remaining custard.