So my mum suggested I make a bread and butter pudding to use up the little scraps of bread in our freezer, and I couldn’t have come by an easier recipe. It’s very simple to make, and is also for the most part, reasonably heathy. The addition of apples to such a classic dessert is a wonderful idea as it sweetens it without the need for excess amounts of sugar. I also like the fact that the apple has a slightly chewy texture, which contrasts with the pudding-like bread.
For the original recipe go to:
The only thing I did differently was in regards to cooking time, so here’s my ever so slightly different version:
cooking oil spray
2 tablespoons brown sugar
2 medium apples, peeled, cored, thinly sliced
8 slices bread, crusts removed
2 1/2 cups skim milk
2 teaspoons vanilla essence
2 teaspoons grated lemon zest
1 teaspoon cinnamon
2 tablespoons white sugar
1. Preheat oven to 160°C. Lightly spray a 6-cup capacity ovenproof dish with oil.
2. Combine brown sugar and 1 tablespoon water in a medium frying pan over low heat. When sugar is dissolved, add apple slices, stir and cover. Simmer for 5 minutes, or until apples are tender.
3. Cut bread slices in half and arrange bread and apples in alternate layers in baking dish.
4. Place milk, vanilla, eggs, lemon zest, cinnamon and white sugar into a bowl and whisk well to combine. Carefully pour over bread and apples. Sprinkle with a little extra white sugar. Cook for 50 minutes, until cinnamon mixture is set.
And for any ones whose interested…
Total fat 3.6g
Saturated fat 1g
Dietary fibre 2.3g