A pleasant dessert for Sunday lunch, Apple Bread Pudding can be prepared in advance and served cold with a hot sauce or baked at the last minute and served with cream.
8 fl. oz. milk
5 oz. fresh breadcrumbs
2 egg yolks
1 oz. butter
1 tablespoons brandy or
1 teaspoon vanilla essence
2 oz. almonds, slivered
2 oz. raisins
2 oz. currants
4 oz. sugar
2 teaspoon ground cinnamon teaspoon ground cloves
1 ½ lb. apples, peeled, cored and thinly sliced
2 egg whites
Preheat the oven to moderately hot 375°F (Gas Mark 5, 190°C).
In a small saucepan, heat the milk over moderate heat. Add the breadcrumbs and cook for 2 minutes. Cool slightly before beating in the egg yolks, butter, brandy or vanilla essence, almonds, raisins, currants, 6 tablespoons sugar, cinnamon and cloves. Add the sliced apples and mix well.
With a whisk or rotary beater, beat the egg whites until they are stiff and form peaks. Gradually add the remaining sugar and continue beating until the egg whites and sugar are well mixed. Fold into the apple mixture.
Grease a medium-sized baking dish and fill it with the pudding mixture. Bake for 40 minutes.