Melt the butter in a frying pan, then pour most into a bowl, leaving 1 tbsp in the pan. Add the sugar to the frying pan along with the apples and fry for about 5 mins on a medium-high heat until sticky and caramelised, tossing the apples around a couple of times.

Brush the melted butter onto the slices of bread then cut them into triangles and arrange into a baking dish about 18cm x 28cm. Spoon the caramelised apples over the top.

Mix the custard and milk in a bowl or large jug. Pour the mixture all over the bread and apples in the dish and leave to soak for 10-15 mins while the oven preheats to 190°C/fan 170°C/gas 5.

Drizzle the caramel sauce over the pudding and bake for 40-50 mins or until golden brown and with just a slight wobble. Remove from the oven and leave to stand for 10 minutes before serving, drizzled with more caramel sauce and with the extra custard poured over.