Bramley apple and brioche bake

03 August 2016

Try this recipe for a brioche bread and butter pudding with fresh apples and raspberries.

Preparation time

30 minutes

Cooking time

45 minutes

Serves

8



Ingredients

  • 350g Bramley apples, peeled, cored and sliced thinly
  • 60g caster sugar
  • 150g brioche, sliced (approx 6 slices) and halved into triangles
  • 2 eggs, beaten
  • 300ml double cream
  • 300ml milk
  • 150g raspberries
  • 25g butter
  • 2 tbsp demerara sugar

Method

1. Arrange the apple slices in the base of an ovenproof dish. Sprinkle over the caster sugar. Top with the brioche slices.

2. Beat together the eggs, cream and milk and pour over the brioche. Set aside to soak for at least 20 minutes. Or cover and refrigerate for as long as 12 hours.

3. Turn the oven to fan 150C/conventional 170C/ gas 3. Dot with the butter, scatter over the raspberries and sprinkle with the demerara sugar then bake for 30-45 minutes until set and golden.

Our thanks to www.bramleyapples.co.uk for providing this recipe.

Visit our apple desserts page for more delicious recipes

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