I do love a good old fashioned English pud! Bread and butter pudding is another great way to use up old bread, and with this recipe the usual cream and sugar are substituted with almond milk, agave syrup and grated apple.
You will need:
10 slices wholemeal bread, medium thickness (I use the cheap kind and it works fine)
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
400ml almond milk
3 large free range eggs
1 level tablespoon granulated sugar (optional)
1 level dessertspoon agave syrup
1 dessert apple, finely grated
1 teaspoon vanilla extract
1. Spread the bread slices with margarine, ensuring you spread thinly and as far towards the edges as you can.
2. Cut the bread slices into triangles.
3. Arrange half of the bread slices on the base of a large ovenproof dish.
4. Sprinkle with half of the sultanas and the ground mixed spice.
5. Arrange the remaining half of the bread slices on the top and again sprinkle with the remaining sultanas and the cinnamon.
6. Break the eggs into a bowl and whisk together with the vanilla extract and agave syrup.
7. Put the grated apple and almond milk in a saucepan.
8. Heat the milk mixture, but don’t let it boil.
9. Pour the milk mixture over the eggs, stirring continuously.
10. Now pour the mixture over the bread slices.
11. Press the bread slices down gently with a fork, until saturated.
12. Sprinkle the top with sugar.
13. Place in the oven at 160ºC (140ºC fan oven) for 50 minutes, or until the top is golden and the pudding has set.
14. Serve with home made yoghurt for a tasty treat.