Method

1. Use a teaspoon of the butter to grease 3 or 4 large individual oven-proof dishes.
2. Slice the cored apples into rings about 4mm thick. Melt 2 tsp butter in a frying pan and add 1 tablespoon of the sugar and the cinnamon. Add the apple slices and fry for 2 minutes on each side then set aside.
3. Spread the remaining butter thinly onto one side of each bread slice then cut into quarters.
4. Place a few apple slices into each of the dishes then a few pieces of the bread. Layer up the rest of the apples and bread pieces, adding a few small blobs of the caramel sauce here and there as you go.
5. Finish decorating with a few pieces of apple sticking out on the top.
6. In a bowl, beat the eggs with the milk and cream. Add 2 tablespoons of the demerara sugar and the vanilla seeds scraped from the vanilla pod. Mix well to combine.
7. Carefully pour or spoon the mixture over the bread and apples in the dishes, making sure all the bread pieces are moistened. Place the dishes in a deep roasting tin and pop in the fridge for an hour.
8. While the puddings are resting, pre-heat the oven to 150ºC fan oven/170ºC conventional/Gas 3½. Boil the kettle.
9. Once the puddings have rested for an hour, pour the hot water from the kettle (not boiling) into the tin around the puddings until it comes about half way up the sides of the dishes. Be careful not to splash the puddings.
10. Place the tin in the oven for 15 minutes then sprinkle the remaining tablespoon of demerara over the tops and cook for a further 15 minutes. Tip: you want the puddings to be just set all the way through and not too firm.
11. For extra deliciousness, you can serve with double cream, ice cream or a dollop of crème fraiche. Enjoy!