Brandy Apple Bread Pudding Recipe

How to make it

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• Put 3 oz (75 grams) of sugar and 4 fl oz (100 ml) of water in a saucepan.
• Heat gently until the sugar has dissolved, then bring to a boil and heat for about 5 minutes until it turns to a caramel color.
• Immediately, carefully pour the caramel into a 9 inch (23 cm) deep ring mold and swirl to coat the bottom of the mold.
• Put the raisins in a small bowl, cover with the brandy and leave to marinate for 30 minutes.
• Put the bread or cake in a large dish and pour over the milk.
• Set aside.
• Meanwhile, core, peel and thinly slice the apples.
• In a large bowl, whisk together the remaining sugar with the eggs, salt and butter until well blended.
• Drain the raisins and add to the sugar mixture with the brandy and the apple slices.
• Drain the soaked bread, add to the mixture and blend the ingredients together.
• Preheat the oven to 350 F. (180 C.)
• Pour the apple and bread mixture into the mold, spreading it in evenly.
• Place the mold in a roasting tin and fill the tin with enough boiling water to come 1 and 1/2 inch (4 cm) up the sides of the mold.
• Bake in the oven for 45 minutes until set.
• Remove the mold from the tin, let it stand for 2 minutes, then place a serving dish over the top of the mold and carefully invert the pudding onto it.
• Shake and release the pudding and the sauce.
• Serve warm, cut into wedges.