Ingredients Jump to Instructions ↓

  1. 8 large apples, peeled, chopped

  2. 1/2 cup pure maple syrup

  3. 1 cup apricot jam

  4. 12 thin slices wholegrain fruit bread, cut into triangles

  5. 150g fresh or frozen blueberries

  6. 3 eggs

  7. 6 eggwhites

  8. 4 cups skim milk

  9. 2 teaspoons vanilla extract

  10. 1/4 cup caster sugar

  11. 1/2 teaspoon ground nutmeg

  12. 1 teaspoon pure icing sugar

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 160°C Combine apples and maple syrup in a saucepan over medium heat. Cover and cook for 5 minutes or until apples are tender but still hold their shape. Spread a layer of jam over 1 side of each piece bread. Place half the fruit bread over base of a 9-cup capacity, ovenproof baking dish. Top with half the apple mixture and sprinkle with half the blueberries. Repeat layers with remaining bread, apple mixture and blueberries. Combine eggs, eggwhites, milk, vanilla, caster sugar and nutmeg in a jug. Pour over pudding. Stand for 15 minutes to allow bread to absorb some of the liquid. Bake for 45 to 50 minutes (loosely cover with foil after 30 minutes if top becomes too brown) or until custard is set. Sprinkle with icing sugar. Serve warm.


Send feedback