Bread Pudding

Ingredients

• 150 grams raisin bread or currant bread

• 150 grams Granny Smith apple

• 15 ml lemon juice

• 2 eggs

• 175 ml heavy cream

• 25 grams vanilla sugar

• 10 grams sliced almonds

• 30 grams white caster sugar

• 15 grams unsalted butter

1. Instructions

2. Preheat the oven to 200°C.

3. Cut the slices of raisin bread into small squares.

4. Peel the apple, slice it thinly, and sprinkle with lemon juice.

5. In an ovenproof dish, layer the raisin bread and apple alternately.

6. In a mixing bowl, whisk together the eggs, cream, and vanilla sugar.

7. Pour the egg and cream mixture over the bread and apple layers.

8. Sprinkle the almonds and caster sugar on top and dot with butter.

9. Place the dish in a roasting pan and carefully pour in boiling water until the water reaches about three-quarters up the side of the dish.

10. Bake the bread and butter pudding for 20–25 minutes, until golden brown and set.

11. Serve warm.

Storage advice
Keep in a sealed container in the refrigerator for up to 3 days.

Nutritional information