John Whaite served up a delicious sticky toffee apple bread and butter pudding with brioche on Steph’s Packed Lunch.
The ingredients are: 80g unsalted butter, 80g dark muscovado sugar, 3 Braeburn apples, peeled in 2cm dice, 2 Granny Smith apples, peeled in 2cm dice, 1tsp ground cinnamon, Unsalted butter, for greasing, 400g brioche loaf, sliced, 250g whole milk, 250g double cream, 3 large free-range eggs, 100g caster sugar and 1tbsp vanilla extract.
For the topping: 2 granny smith apples, cored, unpeeled in 5mm slices and 30g caster sugar.
To serve: 2tbsp icing sugar and Double cream, optional.
See recipes by John in his book titled: John Whaite Bakes At Home
Related Posts
John Whaite potato, cheese and onion pie recipe on Steph’s Packed Lunch
John Whaite American apple pie recipe on Steph’s Packed Lunch
John Whaite doughnut bread and butter pudding recipe on Steph’s Packed Lunch
John Whaite Bakewell slices recipe on Steph’s Packed Lunch
John Whaite biscoff banoffee pie recipe on Steph’s Packed Lunch
John Whaite toffee apple and salted pretzel rocky road recipe on Steph’s Packed Lunch
John Whaite almond croffle recipe on Steph’s packed Lunch
John Whaite rustic peach tart recipe on Steph’s Packed Lunch
John Whaite tropical tart with passion fruit and coconut recipe on Steph’s Packed Lunch
John Whaite raspberry glazed scones recipe on Steph’s Packed Lunch