Pudding for breakfast? Don’t mind if I do! This delightful little pudding has the makings of a great dessert (rich egg custard and brioche), but also the potential to be great breakfast fare (brioche and apple). I’m having it as a rather indulgent brekkie this morning and I can highly recommend it. I baked it last night and left the flavours to infuse further in the fridge overnight. It is just as delicious and impressive when it was fresh out of the oven.
Adaptable AND scrumptious – what more could you ask of a recipe?
It also uses up the brioche made with this recipe, so what are you waiting for? Get baking!
- 6 apples
- 130g butter
- 2 tsp vanilla
- ½ cup sugar
- 1 ½ cup cream
- ¾ cup milk
- 350g brioche
- 50g butter
Peel and core you apples, then dice them into 2cm cubes. Put 80g of the butter in a big saucepan over medium heat and add the diced apples. Stir until the butter has dissolved, then cover for ten minutes. Check on them every few minutes and give them a stir.
Combine the vanilla, sugar, cream and milk and set to one side. Take your apples off the heat and allow them to cool. Slice up your brioche and butter the pieces liberally. Cover the outside of a 23cm tin with foil to prevent leakage – if you skip this step the egg mixture will seep out and burn the bottom of your oven! Line the foiled tin with baking paper.
Cover the base of the tin with brioche pieces. You may need to cut them so that they fit better, don’t worry if it looks messy. Pour the apple pieces over the bread, spreading it as evenly as possible and top with more brioche pieces. You essentially have a really large apple sandwich. Spoon the egg mixture over the big sandwich, taking care not to pour it in between the baking paper and the tin. Set the tin to one for 30-45 minutes so the liquid can soak in. The longer you leave it, the softer the bread will be.
Once your mixture has soaked sufficiently, preheat the oven to 170°C and pop it in the oven for an hour. The pudding is finished when you press down on the brioche and liquid no longer rises to the top.
Serve with a sprinkling of icing sugar or a dollop of cream.