Apple crisp bread pudding

  • Preparation Time40 mins
  • Cooking Time35 mins
  • Serves12
  • DifficultyEasy

For the bread pudding

80g sultanas
80ml apple brandy
2 yellow apples
1 tbsp lemon juice
4 large eggs
700ml single cream
150g granulated sugar
1 1/2 tsps ground cinnamon
1/2 tsps freshly grated nutmeg
1/4 tsp salt
2 tsp vanilla essence
60g unsalted butter, melted and cooled
14 old fashioned cake doughnuts

For the crumb topping

105g plain flour
85g brown sugar
1/4 tsp salt
40g old fashioned rolled oats
115g cold unsalted butter, cut into pieces
Apple brandy sauce, recipe follows
Icing sugar, for dusting
Spiced cream, recipe follows
Fresh mint sprigs, for garnish

For the apple brandy sauce

115g unsalted butter
200g granulated sugar
240ml double cream
80ml apple brandy
2 egg yolks, lightly beaten
Pinch salt

For the spiced cream

240ml double cream
20g icing sugar
1/2 tsp ground cinnamon
1/4 tsp greshly ground nutmeg
1/2 tsp vanilla essence
For the bread pudding:
1) Preheat the oven to 180C/Gas 4. Generously butter the cups of 2 large muffin pans. (You will need 12 muffin cups.) Set aside.

2) Gently simmer the sultanas and brandy in a small saucepan over low heat. Remove from the heat and set aside. Peel, core and cut the apples into 2cm chunks. Add them to a small bowl and toss with the lemon juice. Set aside.

3) In large bowl, whisk the eggs, single cream, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter until combined. Cut the doughnuts into 2cm pieces. Add the doughnuts to the bowl with the egg mixture. Press the doughnuts down into the liquid to cover completely and let soak for 15 mins while you prepare the crumb topping.

4) Stir the apples and the sultanas with the brandy into the soaked doughnuts. (Make sure the doughnuts have soaked up most of the liquid before adding the apples.) Evenly divide the custard among the muffin cups. Sprinkle each custard with the crumb topping. Put the muffin pans on foil-lined baking sheets and bake until the pudding has turned golden and is set, about 35 mins. Remove the puddings from the oven and allow them to cool in the pans on a wire rack for 15 mins.

For the crumb topping:
1) Add the flour, brown sugar, salt, oats, and butter to a small bowl. Using an electric mixer, on medium-low speed, beat the mixture until crumbly. Set aside.

For the apple brandy sauce:

1) In a medium saucepan melt the butter over medium-low heat. Add the sugar and stir until combined. Whisk in the double cream, brandy, egg yolks and salt. Cook until the sauce has thickened, about 2 to 3 mins, whisking constantly. Do not let the sauce come to a boil. Remove from the heat and let cool slightly. Serve warm with the apple crisp bread Pudding.

For the spiced cream:
1) Combine all ingredients in a chilled bowl. Whisk with a hand mixer until cream is light and fluffy. Keep chilled until ready to serve.

For serving:
1) Spoon the apple brandy sauce on dessert plates and arrange each pudding on the sauce. Lightly dust with icing sugar. Garnish each pudding with a dollop of spiced cream, if using, and a sprig of mint. Serve immediately.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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