Apple and Cinnamon Bread and Butter Pudding

Serves 6-8

Time 45 minutes including baking time

Ingredients

1 brioche fruit loaf, thick sliced (you could use leftover bread or croissants)
250g butter, softened

1 x 400g tin apples, sliced

½ cup walnuts, roughly chopped

½ cup raisins

2 eggs

750ml custard, plus extra to serve

¼ cup brown sugar

1 tbsp ground cinnamon

Extra 100g butter, melted

Method

Preheat oven to 180°C.

Cut the fruit loaf slices in half vertically and butter both sides. Layer into a large ovenproof dish, slightly overlapping. Spoon over apple slices and sprinkle on the walnuts and raisins.

In a bowl, whisk together the custard and 2 eggs, then drizzle the mixture over the bread and tin apples.

Mix the brown sugar and cinnamon together in a bowl and sprinkle cinnamon sugar over the top of the pudding. Bake in the oven for 30 minutes or until browned.

Remove from the oven and using a pastry brush, brush the extra melted butter over the top of the pudding. Serve with extra custard.