Toffee Apple Bread and Butter Pudding

Melt the butter in a large frying pan over medium heat. Pour most of the melted butter into a small bowl, leaving about 1 tablespoon in the pan. Add the caster sugar and apple wedges to the pan and sauté for about 5 minutes, tossing occasionally, until the apples are sticky and beautifully caramelized.

Brush the remaining melted butter onto both sides of the bread slices. Cut the slices into triangles and arrange them in an 18cm x 28cm baking dish. Evenly distribute the caramelized apples over and between the bread layers.

In a large jug or bowl, whisk together the custard and milk until well combined. Pour the mixture over the bread and apples in the dish. Let it stand to soak for 10–15 minutes while you preheat the oven to 190°C (170°C fan/Gas Mark 5).

Drizzle 4 tablespoons of caramel sauce over the top of the pudding. Bake for 40–50 minutes, or until the top is golden brown and the custard is set with just a slight wobble in the center.

Remove from the oven and let it stand for 10 minutes before serving. Serve warm, drizzled with extra caramel sauce and accompanied by additional custard if desired.