Hearty cooking is just the ticket to warm the cockles in winter.
• 3 Granny Smith apples, peeled, cored and thinly sliced
• 115g (½ cup) caster sugar
• 50g butter, softened plus 15g extra, melted
• 10-12 slices wholemeal bread, crusts removed
• 4 eggs
• 1 tsp vanilla extract
• 3 cups full-cream milk
• 1 tbsp demerera sugar
• ½ tsp cinnamon powder
• vanilla ice-cream, to serve
Toss the apple slices in 25g of the caster sugar and lay them in the base of a 2½ litre baking dish. The shape of the dish is up to you. Butter the bread on both sides and arrange in layers on top of the apples.
Whisk together the eggs, remaining sugar, vanilla extract and milk until thoroughly combined. Pour the mixture over the bread and allow to stand for at least 30 minutes while the bread absorbs the custard mixture.
Heat your oven to 180°C (160°C fan-forced), scatter the top of the pudding with demerera sugar and bake for 40-45 minutes. Remove from the oven, brush the top with melted butter and dust with cinnamon. Allow to stand for 15 minutes before serving with ice-cream.
Adam's tip: Allowing a bread and butter pudding to stand before baking is a vital part of the process. The longer it stands, the more the bread will soften in the custard and the lighter the texture. I like to refrigerate mine overnight before baking.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.