Apple Bread Pudding

Sometimes I make things that I like, but Jack doesn’t like, and then it means a lot of food for me.

I should try doing this more often.

There was one lovely lazy Saturday morning where we decided to have a lie-in instead of exploring central London, so I decided to make use of the bread heels that I had been freezing and the surprise apples that had found their way into our house (I actually don’t remember buying them) and make… bread pudding!

In my defense I was feeling very English. And bread puddings are English, right? (Here’s a recipe similar to the one I used, if you’re interested).

So we start off here with two apples. I think one of them was from a student.

sliced apples for apple bread pudding

Then we tear up our bread heels.

A mixture of breads is shown here: Caribbean hard bread, British wholegrain and some random rye and grain stuff that was on clearance.

A mixture of breads is shown here: Caribbean hard bread, British wholegrain and some random rye and grain stuff that was on clearance.

Next we layer our bread with apples and our apples with bread…

layers for bread pudding

… whip up a mixture of eggs, milk, cinnamon and sugar…

egg milk mixture for bread pudding

And pour over the whole shabam. I mean, bread mixture. Add a decorative flower on top with your remaining apple slices.

bread pudding to go into oven

Bake for a while and suddenly you’ve got apple pudding. Serve with warm custard and enjoy it mostly all to yourself because Jack doesn’t like bread puddings. The texture was that of a moist, soft loaf which unfortunately lacked texture but scored alright on texture.

apple bread pudding

Eventually I’ll get around to making a better one, albeit a smaller one in case I have to eat it all again. Toodles!

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