Warm, comforting, but not too heavy, this is a perfect autumn pud.
The addition of sharp cooking apples, like these Bramleys, adds a sharpness which cuts through the sweet creaminess and adds welcome contrast. You can add other traditional ingredients if you wish, such as raisins, sultanas, glaze with bitter marmalade and toasted nuts such as pecans or hazelnuts. However, with this version I wanted to keep it simple. The Brioche rolls and apples are the stars of show, sweetened with only maple.
I’ve used a vegan custard powder to make my custard base, which ultimately is a mix of cornflour, natural flavourings and annatto, which is a natural colouring made using the seeds of the achiote tree native to Brazil and Mexico. But if you like, you can sub for just cornflour/starch and add a small pinch of turmeric to colour.
For the custard
500ml dairy free milk, I used oat
3 heaps tbs of custard powder or Cornflour + pinch of turmeric
3 tbs maple syrup
1 tsp vanilla bean paste or extract
1 tsp ground cinnamon
½ tsp grated nutmeg
8 vegan brioche rolls
1-2 Bramley apples peeled and thinly sliced
2 tbs demerara sugar/course brown sugar
1 tbs plant-based butter or light oil
2 tbs maple to glaze
- Preheat the oven to 180C Fan.
2. Grease a baking dish with butter or oil, chop the brioche into large chunks and place in the baking dish, tuck the apple slices in randomly or layers as you wish.
3. In a blender add all the custard ingredients and give it a quick blast to combine until smooth.
4. Place in a saucepan and heat gentle until thickened and coats the back of a spoon.
5. Pour the custard over the brioche and apples and sprinkle with the sugar.
6. Bake in in the oven for around 30 minutes or until golden and crisp on top and bubbling.
7. Whilst hot out the oven brush with maple to glaze.
8. Leave to cool a little and serve with vegan vanilla ice cream.