Toffee Apple Bread Pudding Bundt #BundtBakers

Tart apple, sticky toffee and vanilla custard filled bread come together in this toffee apple bread pudding Bundt to create a dessert that is way more than the sum of its parts.

My husband is a huge fan of bread pudding but I must confess that it’s not my favorite dessert. I do love that is uses up leftover stale bread though, so I make it from time to time. The problem is that he eats just two or three servings, and then I have leftover bread pudding! First world problems, I know, I know.

I hate waste so I’ve started working smarter. This recipe is made in a 6-cup Bundt pan (<Amazon affiliate link) so that’s four generous servings or 5-6 skimpy ones. I promise you, no one will want a skimpy serving of toffee apple bread pudding!

Toffee Apple Bread Pudding Bundt

This recipe is adapted from one on the BBC Good Food site. The caramel can be homemade or store-bought. All caramel is good!

Ingredients
3 brioche buns (Mine weighed 6 oz or 170g.)*
2 eggs
3/4 cup or 180ml full-fat milk
1/2 cup or 120ml whipping cream
4 tablespoons golden caster sugar (You can substitute granulated sugar.)
1 teaspoon vanilla extract
1 green apple (I used a Granny Smith)
1 cup or 312g thick caramel
3 tablespoons butter, melted and cooled, for buttering 6-cup Bundt pan.

Optional: extra caramel for serving

*Note: You can substitute another stale bread but buttery brioche makes a richer bread pudding. Also, the crusts are tender so they don’t have to be removed.

Method
Cut the brioche buns into small cubes and set aside.

In a large mixing bowl, whisk the eggs, milk, cream, vanilla extract together with the 4 tablespoons sugar.

Core and peel the apple, then chop it into small chunks. Toss the chunks immediately into the egg mixture so they don’t turn brown.

Stir the bread cubes through the apple/egg mixture. Cover with cling film and refrigerate for 30 minutes.

When the refrigeration time is up, preheat your oven to 350°F or 180°C. Using a pastry brush, liberally butter the Bundt pan with the melted butter and pour the rest of it into the bottom of the Bundt pan.

Spoon 1/3 of the pudding mix into the pan. Spoon about 1/4 of the caramel into the pan.

Top with another 1/3 of the pudding mix, followed by another 1/4 of the caramel.

Finish with the rest of the pudding mix followed by another 1/4 of the caramel, reserving the final 1/4 of the caramel for pouring over the finished apple bread pudding.

Put the Bundt pan inside another larger cake pan and put your kettle on to boil.

Put the pans in the preheated oven and carefully pour boiling water into the bottom pan to about halfway up that pan.

Bake for 35-40 minutes until the top is golden and the custard has set. You should see some butter bubbling up around the edges.

Cool for 10 minutes on a wire rack then invert on a plate. This toffee apple bread pudding Bundt can be served immediately with the reserved caramel on the side. Or continue cooling it completely and drizzle on the additional caramel before serving.

If you have even more caramel than the recipe calls for (My store-bought jar held more that one cup.) serve those leftovers with the pudding. Because more caramel is always better.

Enjoy!

Many thanks and happy birthday month to our host Wendy from A Day in the Life on the Farm. Check out all the lovely apple Bundts we are sharing today!

• Apple Bundt with Caramel Glaze by A Day in the Life on the Farm
• Apple Butterscotch Bundt Cake by Katin špajz|
• Apple Crumb Ring Bundt by Living the Gourmet
• Apple Zucchini Nut Mini Bundts by All That's Left Are The Crumbs
• Black Bottom Apple Bundlets by Sneha's Recipe
• Caramel Apple Bundt Cake by Merce`s Cake
• Quinoa and Apple Bundt Cake with Rum by Cookpad
• Reduced Carb Apple Pecan Spice Cake by Palatable Pastime
• Toffee Apple Bread Pudding Bundt by Food Lust People Love
• Vegan Apple & Oats Mini Bundt Cakes by Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Apple and Date Muffins #MuffinMonday

Sweet ripe Medjool dates and tart green apple combine in these apple and date muffins to make a deliciously nutritious breakfast or snack.

It’s date season in the UAE so palm trees hang heavy with promise everywhere, even in my backyard. I have no idea if mine are any good to eat though, because we neglected the usual practice of bagging the dates with green mesh. The birds always get to them first. And I don’t begrudge them the treat.

Summer time in the UAE is hotter than the hinges of the gates of hell, dry and dusty to boot so I can’t imagine the birds have an easy time getting either water to drink or food to eat. With an irrigation that goes on three times a day and all the dates they could hope to eat, my backyard is pretty popular.

It sounds like I am more generous than I really am. If I’m honest, dates aren’t my favorite fruit to eat - they are sooooo sweet, too sweet for me mostly – but they are lovely to bake with. On those occasions, I leave the birds to their feast and buy a few Medjool dates.

Apple and Date Muffins

I recommend the fully ripened Medjool dates for this recipe as they are the sweetest dates I’ve ever tasted (although my neighbor Sandra’s dates come close!) and they are super sticky with goodness. Perfect for baking.

Ingredients
4 large Mejool dates
1 cup or 240ml milk
1/2 teaspoon baking soda
1 green apple, peeled and chopped finely
2 cups or 250g all-purpose flour
1/4 cup, firmly packed, or 50g dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1⁄4 cup or 60g butter, melted and cooled

Optional for topping: 1 Medjool date, chopped

Method
Pit and chop your dates, setting one aside for garnish, if desired

Put the rest in a heatproof bowl. Add in the half teaspoon of baking soda. Scald the milk and pour it over the chopped dates. Stir to help separate the bits of sticky date and set aside till cool. It will cool faster if you stir it occasionally.

Make ahead tip: If you want to bake your muffins first thing in the morning, do the scalded milk step the day before and pop the milk in the refrigerator once it has cooled.

Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it with non-stick spray or lining it with muffin paper cups.

In a large bowl, whisk your flour and sugar with the baking powder and salt. In another bowl, add the eggs to the cooled date mixture.

Peel, core and finely chop the green apple, adding the bits to the liquid bowl immediately so they don’t turn brown. Pour in the butter and whisk it all together.

Pour your wet ingredients into the dry ingredients and fold until just combined.

A little flour might still show.

Divide the batter evenly between the 12 cups of your prepared muffin pan and then top each with some of the extra chopped date, if desired.

Bake for 20 - 25 minutes in your preheated over or until golden brown.

Cool for a few minutes then remove to a wire rack to cool completely.

Enjoy!

Check out all the lovely muffins we have for you this month. July is a good month for muffins! 

• Apple and Date Muffins from Food Lust People Love
• Brown Sugar Oat Muffins from Jolene's Recipe Journal
• Cinnamon Brown Sugar and Golden Raisin Muffins from Kelli's Kitchen
• Fresh Peach Streusel Muffins from A Day in the Life on the Farm
• Rhubarb-Ginger Muffins with Rhubarb Streusel from Karen's Kitchen Stories
• Sugar-Free Mango Coconut Muffins from Palatable Pastime

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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