Yes – it’s that time of year again, so lets try something a little interesting this Christmas and get stuck in to some Apple and Cinnamon Bread & Butter. Served with a rich and sticky Butterscotch sauce this dessert is truly irresistible. It may have a high sugar content but if you can’t  indulge at Christmas, when can you?

 

(Serves 12)

Ingredients Needed

For the Bread & Butter;

  • Loaf of sliced bread / x1
  • Butter / ½ block
  • Apple’s / x2
  • Marmalade / 100g
  • Sultanas / 50g

 

For the Cinnamon Custard;                                 

  • Cinnamon / 2 teaspoons
  • Double Cream / 300ml
  • Milk / 300ml
  • Egg Yolks / x8
  • Sugar / 120g
  • Vanilla Essence / 1 tablespoon or 1 Vanilla Pod, seeds scraped

For the Butterscotch;

  • Soft Brown Sugar / 450g
  • Double cream / 150ml
  • Butter / 170g
  • Golden Syrup / 2 tablespoons (not compulsory)

 

Equipment Needed

  • Deep Baking Tin / x1 ( deep enough to hold 3 layers of bread on top of each other, and preferably in a rectangle shape)
  • Whisk / x1
  • Saucepan / x2
  • Mixing Bowl  / x1 (large enough to hold all the ingredients for the custard)
  • Bread Knife / x1
  • Spreading Knife / x1 (for the butter)
  • Peeler / x1
  • Wooden Spoon / x1
  • Tin Foil

 

Recipe

1.  Firstly make the Cinnamon Custard;

  • Heat the cream, milk, vanilla essence and cinnamon in a saucepan on a medium heat until hot, stirring occasionally (roughly around 4-5 minutes)
  • Whist this is heating beat the egg yolks and the sugar together in a mixing bowl using a whisk.
  • Once the cream and milk is hot, slowly add to the mixing bowl containing the egg yolks. Stir this mixture in order to combine.
  • Lastly return this mixture to the saucepan and put on a medium, to low heat whilst whisking continuously until the mixture has thickened (if you do not stir the mixture, or it is placed on a high heat the eggs will scramble making the custard lumpy)
  • Once thick cool the pan down by dipping the bottom of it in a sink full of cold water to stop the mixture cooking further.

 

2.    Next make the bread and butter pudding;

  • Firstly butter both sides of all the bread and remove the crusts (removing crusts is only for presentation, feel free to leave them on if you want)
  • Next grease the baking tin with butter (you can do this by scrunching up the butter wrapper and using it to spread the butter over the tin)
  • Then add a thin layer of the custard to the bottom of the baking tray. On top of that add a layer of the buttered bread.
  • Next peel and core the apples and slice thinly. Sprinkle half of these, along with half of the sultanas over the bread and pour another thin layer of custard over the top.
  • Repeat this process again using the remaining apples and sultanas so you have 2 layers of all ingredients. Next slice the remaining bread in half diagonally and neatly placing on top.
  • Finish by coating in the remaining custard, you may have to use your hands to make sure it is spread all over the top of the bread and butter.
  • Bake in a pre heated oven at 180 degrees for 20 minutes, then remove and cover with tin foil, then return to the oven for a further 20 minutes. (you can tell it is cooked throughout when a knife will slide in and out of it and come out clean)
  • When cooked, melt the marmalade in a pan or in the microwave and spread over the top of the bread and butter as a glaze.

 

3.    Lastly make the butterscotch sauce;

  • Melt the butter in a saucepan over a medium to low heat.
  • Stir in the sugar, cream and the syrup if you have any and stir occasionally until mixture has combined.
  • Once the sugar has dissolved, bring the mixture to the boil, stirring occasionally.
  • As soon as the mixture begins to bubble remove from the heat, allow to cool for a few minutes, then enjoy.

 

To serve;

  • Slice the bread and butter pudding into 12 portions (if you have used a rectangular baking tray make 3 portions width ways and 4 portions lengthways.
  • Place 1 portion in the center of a plate, pour some butterscotch over the top then enjoy.

 

 

I hope you all enjoy the recipe. Any equipment needed to recreate this recipe can be purchased online or in store from The Galley Cookshop, Woodstock. Find more of my recipes, hints and tips at my blog. As always I would love to hear feedback and am happy to answer questions or requests. You can now also follow me on twitter @sebbyholmes.

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