Bread and Butter Pudding

Ingredient

Softened butter, for spreading 1 table spoon for cooking
3 large apples
4 cardamom pods
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
8 thick slices bread (or any bread you have available)
2 cups (500ml) milk
1 cup (250ml) single (pouring) cream
3 large free range eggs
3/4 cup caster sugar
1 vanilla bean, split and seeds scraped
2 tablespoons Demerara sugar or raw sugar if not available
ice-cream or double cream, to serve

Method

Preheat oven to 170c. Butter the bread slices.

Place the milk, cream, eggs, caster sugar and vanilla bean and seeds in a bowl and whisk to combine.

Dice apples (2cm cubes leaving skin on).

Add butter to a non stick pan and slowly cook apples with all spices until apples are tender, then combine ¼ cup of sugar and set aside.

Place the milk, cream, eggs, remaining caster sugar (1/2 Cup) and vanilla bean and seeds in a bowl and whisk to combine.

Butter the bread slices and add cooked apple in between layers in baking dish then on top layer add remaining buttered bread with peaks facing up.

Pour custard mixture over the bread. Allow to soak for 1–2 minutes. Sprinkle over the Demerara sugar and place in a large deep baking dish. Add enough boiling water to come halfway up the side of the dish Butter the bread slices Butter the bread slices Butter the bread slices. Bake for 1 hour or until just set. Serve with Double Cream or Ice Cream. Serves 6.

Recipe by Phil Vakos