So tell me, what’s your favourite food?
Whenever anyone asks me that question, I can never find an answer.
See, I’m one of those people who will basically eat anything that tastes good. I love sweet, savoury, decadent and light. I like making new combinations of ingredients in order to create something new and I’m a fan of weird and wild ingredient combinations (hence my bread cakes).
While I was browsing through our cookbooks, I stumbled upon one from my old school. I looked through it and found a recipe for using up bread that I hadn’t thought of yet. We had a loaf of French bread slowly going stale and I wasn’t in the mood for another bread cake or pudding.
It’s inspired by a traditional English dessert known as Summer Pudding. Summer Pudding is like an uncooked bread pudding shaped like a Christmas pudding filled with sweet summer berries in the centre. The bread is dipped in the sweetened juices from cooking the fruit to stick it together and then the filling is placed inside, before more sliced bread is placed on top. Like bread pudding, it is left overnight to let the bread soak up the juices before being served.
The bread soaking up the juices turns it dark pink/ purple and the filling spills out when you cut into it. While this isn’t purple, it does taste like delicious apple goodness.
I like apple pie, I had lots of applesauce on hands and I had a stale French baguette and so this dessert was born.
It is left to soak overnight to let the bread soak up the juices, but it can be served hot by heating up in the microwave. I made a simple vanilla custard/ cream to go with it and I had it hot as I like hot apple pie. It is like apple pie with bread instead of pie crust, but while it sounds strange, just trust me on this one and you won’t be disappointed. I pinky promise.
First, make sure you cover the bowl with clingfilm very well, so you can lift the pudding out. I’d suggest slicing up all the bread and placing it in a bowl before you start to make sure that you have it ready.
For the filling, you can use apple pie filling if you like, but add more water to it because you need the water to stick the bread together, otherwise it will fall apart.
Apple Pie Autumn Pudding
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 12 hours 25 minutes
Yield: 6-8 slices
Calories per serving: 305 calories (1/6 of recipe) or 230 calories (1/8 of recipe)
French bread/ white or brown bread
Apples (3-4 medium apples)/ 2 large
- 1 tbsp
- Optional: 1 tsp ground nutmeg
Brown sugar or 5 tbsp low calorie sweetener
- 1/3 cup/ 14g
Low calorie sucralose sweetener
- 15g/ 1 tbsp
Light butter or butter spread (can use real butter)
- Pinch of
- Optional: 45g
Maple pecan crisp
- 10 g/ 5 tbsp
Low calorie sweetener/ icing sugar
- Sprinkle of
1. Line a large mixing or pudding bowl with 2 sheets of cling film.
2. Cut bread into slices and set aside in a bowl.
3. Mix together the brown sugar/ sweetener, golden syrup, cinnamon, applesauce, water, salt and lemon juice together in a large microwave safe mixing bowl.
4. Add in the chopped apples and microwave on high for 5-6 minutes or until the apples are soft.
5. Strain the apples out and set aside and allow the liquid to cool slightly.
6. Make the outside by dipping the bread into the warm liquid (it should be cool enough to touch without burning yourself) and start to line the mixing bowl with the bread, making sure to overlap them to fit the bowl. Do not soak them completely, but make sure they are coated on the outside with the liquid.
7. Cover the outside of the bowl up to 2.5cm/ 1 inch away from the top and then fill in any gaps with smaller slices of bread until there are no holes in the bread layer.
8. Pour some of the remaining liquid into another bowl and add the apples back into the rest and add to the middle of the bread lining the mixing bowl.
9. If using the granola/ maple and pecan crisp, spread evenly over the apple filling.
10. Dip the remaining bread slices into the reserved liquid and cover the crisp and apple filling like before.
11. Cover the bread with 3 tbsp of low calorie sweetener and sprinkle some cinnamon on top. Alternatively you can also use cinnamon or vanilla sugar.
12. Cover with another piece of clingfilm and place a heavy bowl on top of the pudding.
13. Refrigerate overnight, leaving the weight on top to make sure the bread absorbs the moisture and serve the next day.
14. Remove the weight from the bowl and using the clingfilm, lift the pudding out of the bowl and onto a plate to serve.
15. To serve, sprinkle the top with sweetener or icing sugar and cinnamon before slicing.
16. To heat, place the plate with the pudding in the microwave and cover with a microwave safe cover. Heat on high for 5-7 minutes or until hot in the centre.
17. Serve with custard or ice cream and it can be eaten hot or cold.
Makes 6-8 slices. The below nutritional information is for 6 slices.For 8 slices would be 230 calories.
Saturated fat: 0.7g
Sugars: 38g (will decrease if you use sweetener instead of sugar)
This can be covered with caramel sauce instead of custard for a caramel apple pudding and caramel sauce can be with the apple filling, however this will increase the calories by quite a lot. The amount of water and applesauce used can be increased if you want a more watery filling as the bread does soak up a lot of the moisture, but this could cause the bread to be too soggy to hold together. I would suggest adding ice cream or custard if you want it to be more moist, but it is very moist already.
I haven’t used brown bread, and I think it could work, but I haven’t tried it so I can’t say for certain. White sliced bread could work, I used French bread because it was what we had on hand and it was quite stale. Decrease the liquid slightly if you are using fresher bread to prevent it from going soggy.
Feel free to use stevia or sugar in place of sweetener or another liquid sweetener like honey in place of golden syrup.