Apple bread pudding

Apple bread pudding

By
From
Hix Oyster & Chop House
Serves
6-8
Photographer
Jason Lowe

Bread pudding is of one of those recipes that you can tweak and add other ingredients to very easily. Here I’ve included apples and cider to give it a real taste of the West Country. Serve warm with thick cream or ice cream, or custard of you prefer.

Ingredients

Quantity Ingredient
500ml medium cider
200g caster sugar, plus extra for dusting
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mixed spice
60g sultanas
60g raisins
1/2 orange, zested
500g brown or white bread, crusts removed
4 medium crisp dessert apples
50g butter
4 free-range medium eggs, beaten
thick jersey cream, to serve
or ice cream, to serve

Method

  1. Put the cider, sugar, spices, sultanas, raisins and orange zest into a saucepan and bring to the boil. Meanwhile, break the bread into small pieces and place in a bowl. Tip the cider mixture over the bread and stir to mix. Cover the bowl with cling film and leave to stand overnight.
  2. The next day, peel, quarter, core and slice the apples. Melt the butter in a large frying pan and fry the apples over a medium heat, stirring occasionally, for 3–4 minutes until lightly coloured. Set aside to cool.
  3. Preheat the oven to 180°C. Line the base and sides of a 20 cm square baking tin, about 6 cm deep, with greaseproof paper.
  4. Fold the beaten eggs into the bread mixture, then fold in the cooled apples. Spoon the mixture into the prepared tin and bake for about 30–40 minutes until firm. Dust the top with caster sugar while still hot. Serve with cream or ice cream.
Tags:
Hix Oyster & Chop House
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