Apple bread pudding

Apple bread pudding

Serves: 6
Time to make: 1 hr 15 mins

Total cost: $ 6.25 / $ 1.04 per serve

(at time of publication)

HFG tip

Leave out the butter: Bread and butter puddings originated as a way of using up buttered bread that was left over from a meal. The butter has no functional use in the recipe so can be easily left out.

Add fruit: This adds flavour and texture as well as increasing the nutrient value of the dish. Apples, pears, bananas and dried fruit all work well.

Add nuts: These also add texture and additional nutrients. Use fruit bread instead of plain bread. The spices and dried fruit in fruit bread add a new dimension to this dessert. Italian panetone can be used in a similar way. Do not use brioche or croissants, however, as they are both rich in butter and not good for heart health.

Leave out cream: When a recipe calls for cream, replace it with trim milk or light evaporated milk. Cream is not necessary for a successful bread pudding and your heart and waistline will be better off without it.

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