Apple Bread Pudding with Almonds
- For the bread pudding
- 80 grams dried Apricot
- 2 centiliters Rum
- 100 grams Brioche (day old, sliced; alternatively: braided bread, bun)
- 1 Apple
- 1 tablespoon lemon juice
- 2 tablespoons slivered almonds
- 2 eggs
- 200 milliliters milk
- 2 tablespoons Vanilla sugar
- 2 tablespoons sugar
Preheat oven to 200°C (approximately 400°F). Grease baking cups (ramekins).
For the bread pudding: Chop apricots coarsely and infuse with rum. Crumble brioche bread. Rinse apples, quarter, remove core and seeds and cut quarters into slices. Drizzle apple slices with lemon juice. Layer apples together with brioche and apricots in the ramekins. Sprinkle with flaked almonds. Beat eggs with milk, vanilla sugar and sugar and pour over the mixture. Bake in oven about 25 minutes until golden brown.
Remove from oven, turn out pudding from ramekins and sprinkle with powdered sugar.
Serve as desired with custard.