Apple and maple brioche butter pudding

Apple and maple add a luxurious edge to this brioche pudding.

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prep-time Created with Sketch. Preparation time: 45 minutes cooking-time Created with Sketch. Cooking time: 1 hour serving-size Created with Sketch. Serves: 6

Buttery brioche and maple syrup give this classic dessert a decadent new spin. Butter, maple syrup and maple sugar all combine for a crowd-pleasing climax to a weekend feast.

Nutrition per serving
Kcal
660
Fat
31.8g
Sat Fat
18.2g
Carbs
79.7g
Sugars
50.5g
Fibre
2.2g

Method

Preheat oven to 120oC/100oC fan.

Melt sugar and butter in a pan. Add apple and stir until the apple has softened. Turn off heat.

Whisk cream and milk together with the eggs; add vanilla pod seeds.

In an ovenproof dish, layer apple and brioche.

Leave the caramelised sugar and butter in the pan.

Pour milk mixture over the brioche and apple.

Soak for 30 minutes.

Place in the oven and cook for 1 hour.

Reheat the remaining caramel and add maple syrup, then brush mixture over the top of the brioche and apple.

Brown the top under the grill – to a crisp texture if preferred.

CHEF’S TIP

The brioche can be assembled in the dish up to 8 hours beforehand, allowing additional time for preparation.

For pure indulgence, add chocolate for a richer taste.

Ingredients

  • 100g maple sugar
  • 100g butter
  • 6 dessert apples, peeled and sliced
  • 250ml double cream
  • 250ml milk
  • 3 eggs
  • The seeds from 1 vanilla pod
  • 2 tbsp pure maple syrup
  • 400g brioche loaf, sliced
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