Salted Caramel & Apple Bread & Butter Pudding

  • 120g Whitworths Mix’n’Bake Choc Salted Caramel
  • 50g Whitworths Juice Locked Raisins
  • 25g unsalted butter, softened
  • 7 slices white bread, medium
  • 2tsp cinnamon
  • 250ml milk
  • 2 medium eggs
  • 25g caster sugar
  • 1tbsp demerara sugar

Ready… Steady… Bake…

  • Grease a 1 litre/2 pint deep dish with butter.
  • Cut the crusts off of the bread, spread each slice with butter then cut into triangles.
  • Arrange a layer of the bread, butter side up, in the bottom of the dish, then sprinkle with a pinch of cinnamon, a third of the pack of the Mix’n’ Bake and a third of the raisins.
  • Repeat for two more layers then top with a final layer of bread and set aside.
  • Whisk the eggs, caster sugar and milk together in a jug until smooth then pour overprepared dish.
  • Sprinkle with the remaining cinnamon and demerara sugar then leave to stand for 30 minutes so that the custard soaks into the mix.
  • Preheat your oven to 180⁰C / Fan 160⁰C / Gas Mark 4 then bake in the centre of the oven for 25-30 minutes, or until the custard has set and the top is golden brown - enjoy!
Print recipe
  • 45 mins
  • 25-30 mins
  • Makes 4