Apple bread pudding
(at time of publication)
- 2 medium apples
- 2 tablespoons brown sugarlight brown cane sugarX
- 1 tablespoon water
- 8 slices bread, crusts removed
- 2 ½ cups trim milk
- 2 teaspoons vanilla essence
- 3 eggs
- 2 teaspoons grated lemon zest
- 1 teaspoon cinnamon
- 2 tablespoons white sugar
1 Peel, core and cut apple into thin slices. Dissolve the brown sugar in the water in a medium frying pan over low heat, add apples, cover and simmer for around 5 minutes until tender.
2 Lightly oil a 1.5 litre (6 cup) ovenproof dish. Cut bread slices in half and arrange bread and apples in alternate layers in dish. Whisk milk, vanilla, eggs, lemon rind and cinnamon together and pour carefully over the bread and apple. Sprinkle with extra sugar. Cook for 45-60 minutes in a slow oven (160°C). Serve with low-fat ice cream or yoghurt.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1.2g
Dietary fibre 1.9g
Leave out the butter: Bread and butter puddings originated as a way of using up buttered bread that was left over from a meal. The butter has no functional use in the recipe so can be easily left out.
Add fruit: This adds flavour and texture as well as increasing the nutrient value of the dish. Apples, pears, bananas and dried fruit all work well.
Add nuts: These also add texture and additional nutrients. Use fruit bread instead of plain bread. The spices and dried fruit in fruit bread add a new dimension to this dessert. Italian panetone can be used in a similar way. Do not use brioche or croissants, however, as they are both rich in butter and not good for heart health.
Leave out cream: When a recipe calls for cream, replace it with trim milk or light evaporated milk. Cream is not necessary for a successful bread pudding and your heart and waistline will be better off without it.
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