Prep 20 mins
Cook 1 hr 10 mins
From the Australian Womens Weekly Diabetes Cookbook. Must admit I'm not a fan of this type of dessert but I know others are, so I post for them. Based on metric measurements. Per serving they state 696kj (167cal); 3.6 total fat (1.1 saturated fat); 25.5g carbohydrate,1.7g fibre; low GI.
- Preheat oven to 160 degree celsius (140 degrees for fan forced).
- Grease deep 1.5 litre (6 cup ovenproof dish).
- Peel, core and quarter apples, cut each quarter into 3mm slices.
- Dissolve brown sugar in the water in medium frying pan over low heat, add apples; simmer, uncovered, about 5 minutes or until tender, stirring occasionally.
- Combine milk and vanilla bean in medium saucepan; bring to a boil.
- Remove from heat; stand, covered, 5 minutes.
- Discard vanilla bean.
- Meanwhile (while milk stands) cut bread slices into quarters.
- Arrange bread and apple in alternate layers (finishing with bread) in dish.
- Whisk eggs, cinnamon and nutmeg in medium bowl.
- Gradually whisk hot milk mixture into egg mixture.
- Pour egg mixture carefully over bread and apple.
- Place dish in a large baking dish; add enough boiling water to baking dish to come halfway up side of pudding dish.
- Bake uncovered about 1 hour or until set.
- Serve with low fat ice cream or cream, if desired.
Hmmm ! a delicious wintery pudd that warms you nicely on a cold winters night. I used a new Cranberry fruit bread available and the flavours all blended very well together. Will make again.
I made this as a brekky treat using some leftover coffee date bread, made for a lovely brekky with some vanilla yoghurt. Thanks Pat!
Good pud ! As it is a little cooler I decided to use my glut of apples and glut of bread - courtesy of DD having a part time job at Bakers Delight !! All went well - I only wished I had whipped cream to go with it and not low fat yoghurt !!