Apple Bread Pudding

We had a lovely loaf of brioche that dried out before we could finish it. I didn’t have slivered almonds on hand, but did have raw and just chopped them up for the topping. I am a big believer in dessert. I am for healthier versions or fruit most of the time. When I do delve into a dessert recipe, one tip I’ve learned in to make a smaller amount. Taste the real dessert, but don’t make so much that it begs you to eat it for 5 days in a row! We hope you like this one as much as we did with a cup of tea on a cold afternoon in London.

3/4 cup almond milk

2 whole eggs & 1 egg yolk

2 Tablespoons coconut sugar

1 teaspoon almond extract

1/2 teaspoon cinnamon

pinch sea salt

4 cups brioche, 1” cubed

2 apples, peeled and diced

1/4 cup golden raisins

For the topping:

2 Tablespoons melted butter

1 Tablespoon coconut sugar

1/4 almonds, roughly chopped (*or slivered almonds)

Method:

1. Preheat oven 350F/180C. Grease a 9” (23cm) springform pan and line bottom with parchment paper.

2. In a large mixing bowl whisk the custard: almond milk, eggs, coconut sugar, almond extract, cinnamon and salt.

3. Toss the cubed brioche, diced apples and golden raisins into the egg custard, stirring to coat.

4. Evenly distribute the moistened brioche into the springform pan.

5. Top the bread pudding with melted butter, coconut sugar and finely with chopped almonds.

6. Bake in the center of the oven (with a baking tray underneath in case the pan leaks) for approximately 30 minutes or until the top is golden.

7. Best to allow to rest 10 minutes outside the oven and serve warm as is for with a drizzle of maple syrup or warm custard.