I am a huge fan of the traditional British puddings that we used to have many years ago. I have no doubt that this one was thought up, to help stop the waste of bread. I am passionate about the fight against food waste and bread is one thing we can all make better use of. If you find yourself with leftover bread, then blitz it in a food processor to make breadcrumbs, place in a freezer bag and then pop it into the freezer until you need to use it in a recipe. Or, cut into cubes, and fry in a little olive oil to make croutons for soups. Using it to make puddings like this one, or a summer fruit pudding, is probably my favourite way to reduce bread wastage.
Butter for greasing a 1 litre ovenproof dish
60ml double cream
350ml whole milk
30g caster sugar
2 large eggs
1tsp vanilla extract
1tbsp ground cinnamon
8 slices of white bread, buttered and cut into triangles or shaped for your dish
100g cooking apples, quartered, cored and sliced thinly
Grated nutmeg optional.
Pre-heat the oven to 180°C . Set a saucepan over a low heat, add the milk, cream and sugar and mix well together. Cook until the sugar has dissolved, ensuring it does not boil, then set aside to cool.
Whisk the eggs in a large bowl and stir in the vanilla extract and cinnamon. Then, whisk into the cooled milk mixture.
Place the bread pieces and apple slices in a ovenproof dish and sprinkle in the sultanas. I put a couple of layers of this in the dish, ensuring the sultanas are tucked in under the final bread layer. My reason for this is personal choice, as I am not too keen on sultanas that have dried up from cooking in the oven. Finally, pour the custard mixture over. Leave the pudding to stand for around 10 minutes before baking, as this helps everything soak in. Grate over nutmeg before baking if you desire. Bake in the oven for 30-40 minutes.