To make your caramelised apples, Melt the brown sugar and Vioblock together in a pan, stirring the sugar into the butter. Add the apple pieces and cook, turning them over once, until they are just tender. Turn off the heat.
Preheat the oven to 180ºC. Combine the vegan butter, cinnamon, ginger and orange zest in a bowl. Use a small amount to grease a medium ovenproof dish, then spread the remaining butter mix onto the bread.
Halve the bread slices diagonally, then place roughly a third into the dish in a single layer. Then add most of your caramelised apples followed by the remaining bread. Then top with the remaining apple slices.
To make the custard, halve the vanilla pod lengthways and scrape out the seeds. Add the seeds to a medium pan with your Viocreme, soy milk, cornflour, sugar and 400ml of water. Whisk well until smooth and combined, then place over a medium–low heat. Simmer gently for 6 to 8 minutes, or until the custard is almost boiling and coats the back of a wooden spoon, whisking continuously.
Pour almost all of the custard over the bread, keeping some back to serve with the bread pudding. Leave to soak for around 20 minutes, then place in the hot oven for 25 to 35 minutes, or until lightly golden and starting to set.
Enjoy with your deliciously creamy vegan custard
