Supreme Flour

Apple Bread Pudding

A dreamy, creamy pudding.






    6           slices Sasko Low GI oats and Honey White Bread
550 g         peeled, cored and diced Granny Smith Apples
                 (approximately 5-6 apples)
1/3 cup      Muscovado sugar
    4           extra large eggs
    1 cup     milk
    1 cup     cream
    1 tsp      Vanilla Essence
    1 tsp      Cinnamon


1/3 cup      Muscovado sugar
1/2 tsp      Cinnamon

To serve

Custard or cream


  • Preheat oven to 180◦C.
  • Grease a 33 cm x 23 cm rectangular or similar sized baking dish.
  • Cut the bread into cubes. Scatter the bread and apples evenly over the dish.
  • Whisk the sugar, eggs, milk, cream, vanilla essence and cinnamon together in a bowl until the sugar has dissolved.
  • Pour the egg mixture over the bread and apples. Cover and allow to sit for 30 minutes so that the bread can absorb the egg mixture.
  • Bake in the centre of the oven for 1 hour or until the centre of the pudding is just set. (The smaller the baking dish, the longer the cooking time.)
  • Serve warm with custard or cream.

    Serves 8


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