Apple Bread Pudding with Raisins
The apples protect our body cells through quecetin, pentosans and galactans, which are secondary plant compounds that fight free radicals in the body. The water-soluble dietary fibre pectin soothes the stomach because it has a balancing effect. The raisins not only provide a natural sweetness in the casserole but also bring important B vitamins and magnesium for a stable nervous system into play.
You can also use stale rolls or bread for the apple-bread casserole, soak it in milk for several hours, squeeze it out easily and use it as usual in the recipe. By the way, this pastry is particularly popular in parts of Bavaria, Austria, the Czech Republic and Slovakia. Some of these sweet dishes are known as Ofenschlupfer (oven slippers) and are served warm with vanilla sauce.
- For the Bread Pudding
- 8 slices White bread Toast
- 4 Apple
- 1 handful raisins
- 50 grams slivered almonds
- butter (for greasing)
For the vanilla cream, mix cornstarch with a little milk until smooth.
Add rest of milk with vanilla seeds and sugar. Heat and bring to a boil, then set aside.
For the bread pudding, separate eggs and beat whites until stiff. Set the yolks aside.
Cut each slice of toast in half diagonally.
Rinse, remove seeds and cut apples into slices. Stir in egg yolks, fold in egg whites and pour custard into a greased baking dish. Alternate toast slices and apple slices, adding raisins between each layer. Sprinkle with almonds. Pour cream over slices that protrude from the dish. Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes.
Serve hot, dusted with icing sugar.