About this recipe:This recipe was invented by my sister, who like myself, enjoys a traditional bread and butter pud, but isn't so keen on the dried fruit element. The toffee melts into it, and with the apples, makes a delicious alternative.
Preheat the oven to 180 C / Gas 4. Butter the bread and cut into triangles, arrange half in the bottom of a greased, square 23cm baking tin.
Dice the apple into small cubes and cut the toffees into quarters. Sprinkle half of each over your first layer of buttered bread triangles. Dust the top of this layer with half of the nutmeg and cinnamon.
Place the remaining bread in another layer over the top of the first, followed by the remaining toffees, apple, cinnamon and nutmeg.
Whisk the eggs and caster sugar together in a bowl, before adding the milk and cream and whisking all together until thoroughly combined.
Gently pour all the mixture into the tin. Now, gently press the bread down into the mixture with both hands to cover as much of it as possible. Release, and leave for 10 minutes for the bread to absorb the mixture. Sprinkle the top with the demerara sugar.
Bake in the preheated oven until golden on top, 25 to 30 minutes.
To make sure the pudding is fully cooked in the centre, push gently into it with the flat of a butter knife. If any liquid is still present, return to the oven for 5 minutes and check again.