A small bread-and-butter-style pudding with apples, sultanas and a baked egg custard.
Serves 4 | Preparation: 20 minutes | Cooking: 40 minutes | Total: 80 minutes
Times include the chilling, soaking or resting stated in the method. Cooking times are a guide: check tenderness and doneness before serving.
Ingredients
180 g day-old bread, cut into triangles
25 g softened butter
350 g apples, peeled, cored and thinly sliced, prepared weight
50 g sultanas
2 medium eggs
350 ml whole milk
40 g caster sugar
1 tsp vanilla extract
½ tsp cinnamon
Method
Butter a 20 cm baking dish with a little of the butter. Spread the remaining butter thinly on the bread.
Arrange bread, thin apple slices and sultanas in the dish, keeping some bread edges exposed.
Whisk eggs, milk, sugar, vanilla and cinnamon together. Pour evenly over the bread and press it down lightly. Leave for 15 minutes to soak.
Heat oven to 180°C conventional / 160°C fan. Bake for 35–40 minutes until puffed, golden and set in the centre; the custard should not be liquid. A clean probe in the centre should reach 75°C for 30 seconds.
Rest for 5 minutes before serving four portions. Total time includes soaking and resting.
Variations and substitutions
Use pears instead of apples or raisins instead of sultanas. A rich plant milk and dairy-free spread can replace the dairy; eggs are still required for this custard. Gluten-free bread works if it holds together when soaked.
Homegrown and seasonal produce
Use day-old bread and stored apples to reduce waste. Very firm apple slices can be microwaved with a splash of water until just softened, then drained before layering.
Storage and freezing
Cool promptly, cover and refrigerate within 2 hours at 5°C or below; eat within 48 hours. Freeze without cream, yoghurt or custard in labelled portions for up to 3 months for best quality. Defrost in the fridge and use within 24 hours. Reheat only once until piping hot throughout if serving warm. The custard may separate a little after freezing.
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Stock photograph illustrating ingredients or a serving idea. These recipes are practical ideas to try; they are not presented as all having been tested in my kitchen.
