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This is an egg free bread pudding, with layers of buttered bread and a delicious caramel apple filling baked with custard. Its creamy and moist inside with a nice browned top. Try it with a scoop of vanilla ice-cream on the side. Divine!
Difficulty: Easy
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| INGREDIENTS |
| Filling: |
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Granny Smith Apples - 2, peeled and sliced thinly
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Soft Brown Sugar - 1/4 cup
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Castor Sugar - 1 tablespoon
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| Cinnamon - 1/4 teaspoons |
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Allspice - 1/2 teaspoon
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| Vanilla extract - 1/2 teaspoon |
| Raisins - 3 tablespoons |
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Cornstarch - 1 teaspoon mixed with 2 tablespoons water
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| Pinch of salt |
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| Custard: |
| Milk - 2 cups |
| Sugar - 1 tablespoon |
| Custard Powder - 1 tablespoon |
| Vanilla extract - 1 teaspoon |
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| Stale Bread - 4 to 6 slices, buttered both sides |
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| METHOD |
| For Filling: Put all ingredients for the apple filling EXCEPT the cornstarch mixture in a heatproof pan. Cover and cook over medium heat till apples have softened. Add cornstarch mixture and cook till apple filling thickens. Take off heat. Leave till cooled completely. |
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| For Custard: Mix all the ingredients for the custard and keep aside. |
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| To Assemble Caramel Apple Bread Pudding : Butter and line 6" by 6" deep pan. Line the base with enough bread slices to cover. Top with some of the apple filling. Then add another layer of bread. Continue till all the filling and bread is used up. Pour Custard mixture over the whole pudding and let it sit for a couple of hours or overnight. Bake in a medium-hot oven tll browned all over. Serve warm. Serves 6. |
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| TO TWEAK THIS |
| The Apple filling can be replaced with any fruit filling at all. Its a great recipe for kids as well as adults and uses up leftover bits of bread and fruit. |
