Apple bread pudding with caramel sauce

Serves 6

Preparation: 15 min

Soaking: 10 min

Cooking: 45 min

PUDDING

250 ml (1 c) cream

500 ml (2 c) full-fat milk

200 ml (¾ c) light brown sugar

5 ml (1 t) ground cinnamon

5 ml (1 t) salt

5 ml (1 t) vanilla essence

9 egg yolks

4 Granny Smith apples, peeled and chopped

60 g nuts

1 loaf bread (preferably stale), cut or torn into pieces

SAUCE

200 ml (¾ c) sugar

150 g unsalted butter

125 ml (½ c) buttermilk

5 ml (1 t) bicarbonate of soda

5 ml (1 t) vanilla essence

2 ml (½ t) ground cinnamon

pinch of salt

Preheat the oven to 180 °C. Grease a 15 x 23 cm baking dish.

Pudding: In a large mixing bowl, whisk together the cream, milk, sugar, cinnamon, salt, vanilla essence and egg yolks and set aside.

Put the apples, nuts and torn bread into the prepared baking dish and toss to combine. Pour the custard over. Carefully toss, making sure the bread is submerged in the custard, and leave for 10 minutes to allow the bread to soak up the custard.

Bake for 45 minutes or until the centre has set. Let cool for 5 minutes.

Sauce: Meanwhile, make the sauce. In a saucepan, combine the sugar, butter and buttermilk. Bring to a boil over medium-high heat and simmer for 1 minute.

Remove from the heat and gradually stir in the bicarbonate of soda followed by the vanilla essence, cinnamon and salt. The sauce will thicken as it cools.

Drizzle some of the caramel sauce over the bread pudding when it comes out of the oven. Serve the pudding with the rest of the sauce and, if you like, ice cream.

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