There are such ridiculous quantities of apples that they simply have to be eaten, but eating them as they are gets boring. So I had the idea of making a bread pudding. The heel ends of loaves, which nobody ever wants to eat, finally get a purpose too 🙂
I cut up one whole loaf and sliced apples by eye. If there are too many, they can be eaten; if there are too few, I slice some more. I don’t peel apples because apparently most of the useful stuff is right under the skin. I used an ordinary cake tin and lined it with baking paper because I am far too lazy to scrape a dried-on baking tin clean afterwards. I layered bread, apples, bread, apples, and finished with bread. Then I turned the oven on to 200°C. I whisked 4 eggs with 6 tablespoons of sugar, added 1 litre of milk, mixed it well and poured it over the bread-and-apple layers. I pressed the bread down a little so everything would soak up the milk. I mixed 3 teaspoons of sugar with 1 teaspoon of cinnamon and sprinkled it on top. I covered the tin with baking paper, tucked the corners underneath and baked it for about 40 minutes. Then I removed the ‘lid’ and baked it for another 15 minutes. I like the top layer crisp. And voilà – ENJOY!
