Puddings like this usually come out in winter for me, but i have found it hard to resist turning them into delicious pudding when there are so many delicious varieties of apples this year from the orchards.

 

Serves 8-10

Ingredients

600g left-over white bread or brioche, crusts removed

150g butter, melted

3 apples, peeled, deseeded, chopped into bite sized pieces

3 eggs

300ml cream

100g caster sugar

1 orange, zest finely grated

75g raisins, soaked in the juice of the oranges

3 Tbsp raw sugar

 

Method

Preheat the oven to 180C

Butter a large 2.5litre oven dish.

Slice the bread into thickish slices and place into prepared dish, sprinkle over the apples, raisins and orange juice.

Pour over the melted butter.

Beat together the eggs, caster sugar, cream and zest together.  Pour evenly over the bread mixture.

Sprinkle with the raw sugar and bake for 45 minutes to 1 hour or until the custard is just set and the top is golden.