Apple streusel bread and butter pudding

This pudding goes straight to the top of the favorites list when it comes to classic winter warming desserts.
1H 15M


Applestreuselbread & butter pudding


Applestreuselbread & butter pudding

1.Preheat oven to 180°C/350°F.
2.Combine plain flour, self-raising flour, brown sugar and mixed spice in a bowl; rub in chopped butter until mixture resembles breadcrumbs. Cover; freeze 1 hour or until firm.
3.Meanwhile, peel, core and thickly slice granny smith apples; place in a saucepan with water. Bring to the boil. Reduce heat; simmer, covered, 5 minutes or until softened.
4.Drain well; stir in caster sugar, lemon rind and ground cinnamon.
5.Slice ciabatta loaf into 1.5cm thick slices and place staggered in a 3-litre (12-cup) ovenproof dish. Divide apple mixture between bread.
6.Combine milk, thickened cream, caster sugar and vanilla extract in a medium saucepan; bring to the boil.
7.Whisk eggs in a large bowl; gradually whisk hot milk mixture into egg mixture. Gently pour milk 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.
8.Bake 40 minutes or until just set. Remove pudding from water; stand 10 minutes. Dust with icing sugar. Serve with vanilla ice-cream or cold custard.

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