A touch of decadence
APPLE STREUSEL BREAD & BUTTER PUDDING
PREP + COOK TIME 1 hour 15 mins SERVES 6
• ⅓ cup plain flour
• 2 tablespoons self-raising flour
• ¼ cup firmly packed brown sugar
• ½ teaspoon mixed spice
• 80g butter, chopped
• 5 medium Granny Smith Apples, peeled, cored and thickly sliced
• ¼ cup water
• 2 tablespoons caster sugar, plus ⅓ cup, extra
• ½ teaspoon finely grated lemon zest
• ¼ teaspoon ground cinnamon
• 1 420g ciabatta loaf
• 1½ cups milk
• 2 cups cream
• ½ teaspoon vanilla extract
• 4 eggs
• 1 teaspoon icing sugar, to serve
• vanilla ice cream or cold custard, to serve (optional)
1 Preheat oven to 180°C.
2 Combine flours, sugar and mixed spice in a bowl; rub in butter until mixture resembles breadcrumbs. Cover; freeze 1 hour or until firm.
3 Meanwhile, place apples in a saucepan with water. Bring to the boil. Reduce heat; simmer, covered, 5 minutes or until softened. Drain well; stir in first measure of caster sugar, zest and cinnamon.
4 Slice ciabatta into 1.5cm-thick slices; place staggered in a 3-litre ovenproof dish. Arrange apple between bread.
5 Combine milk, cream, extra caster sugar and vanilla in a medium saucepan; bring to the boil.
Whisk eggs in a large bowl; gradually whisk hot milk mixture into egg mixture. Gently pour mixture over the bread. Sprinkle top with crumble mixture. Place dish in a roasting pan; add enough boiling water to come halfway up side of dish. Bake 40 minutes or until just set. Remove pudding
