Serves 6-8 / 1hr 45min

Bread Pudding Ingredients

• 4 Homemade organic cinnamon & raisin bagels, cut into 2-3cm cubes

• 40g Organic unsalted butter

• 2 Organic Pink Lady apples, peeled, cored and diced

• 40g Organic raisins

• 3 Organic large eggs

• 300ml Organic whole milk

• 150ml Organic double cream

• 110g Organic light brown sugar

• 1 tsp Organic vanilla extract

• 1/2 tsp Organic ground cinnamon

• 1/4 tsp Organic ground nutmeg

• Pinch of salt

Caramel sauce

• 50g Organic unsalted butter

• 75g Organic light brown sugar

• 100ml Organic double cream

• Pinch of salt

Method

1. Preheat the oven to 180°C (160°C fan/Gas 4) and grease a 20cm square baking dish.

2. Melt the butter in a frying pan. Add the apples, 50g brown sugar and cinnamon and cook for 6–8 minutes, until lightly caramelised. Remove from the heat.

3. Spread the bagel cubes, caramelised apples and raisins evenly in the dish.

4. In a large jug, whisk together the eggs, milk, double cream, 60g sugar, vanilla, nutmeg and salt to create the custard.

5. Pour the custard over the bagels, pressing them down gently so they absorb the liquid. Leave to stand for 20 minutes.

6. Bake for 40-45 minutes, until golden and the custard is just set.

7. Meanwhile, make the caramel sauce. Melt the butter in a small saucepan, stir in the brown sugar and cook for 2 minutes. Slowly whisk in the double cream and simmer gently for another 2–3 minutes until smooth. Add a pinch of salt if you like a salted caramel flavour.

8. Drizzle the warm caramel sauce over the bread pudding before serving.