Apple bread and butter pudding

Photo: Simon Lambert
Photo: Simon Lambert
Puddings like this usually come out in winter, but I have found it hard this year, with so many delicious varieties of apples available, writes Alison Lambert.

Serves 8

600g left-over white bread or brioche, crusts removed
150g butter, melted
3 apples, peeled, deseeded, chopped into bite-sized pieces
3 eggs
300ml cream
100g caster sugar
1 orange, zest finely grated
75g raisins, soaked in the juice of the orange
3 Tbsp raw sugar

Heat the oven to 180degC.

Butter a large (2.5-litre) oven dish.

Slice the bread into thickish slices and place in dish, sprinkle over the apples, raisins and orange juice.

Pour over the melted butter.

Beat together the eggs, caster sugar, cream and zest. Pour evenly over the bread mixture.

Sprinkle the raw sugar and bake for 45 minutes to 1 hour or until the custard is just set and the top is golden.

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