This pudding was adapted from a recipe from Low Fat Food for Life by the Women's Weekly Magazine. It is en effet a healthier twist on the classic 'bread and butter pudding' and results in a comforting dessert that is just too easy to prepare.
2 medium green apples, cored, quartered and peeled
2 tbsp brown sugar
1 tbs water
2 1/2 cups no-fat milk
1 tsp vanilla bean paste
4 slices thick slice raisin/fruit bread
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
20 whole almonds
Cut the prepared apples into 3mm slices. Dissolve brown sugar in the water and place in a medium frying pan over low heat. Add the apples and simmer for 5 minutes, uncovered, or until the apples are tender; stir occassionally. Preheat the oven to 160 degrees (fan-forced) and grease a 1.5L capacity ovenproof dish that is around 30cm long and 15cm wide. Combine the milk and vanilla paste in a medium saucepan; bring to a boil. Remove from heat; stand, covered for 5 minutes. Meanwhile, cut the bread slices into quarters and arrange the bread and apple in alternate layers into the prepared dish; scatter some almonds throughout the layers and leave around 7-8 almonds to sprinkle the top with. Whisk eggs, cinnamon and nutmeg in a seperate bowl. Gradually whisk the hot milk mixture into egg mixture. Pour egg mixture carefully over bread and apple. Sprinkle remaining almonds over the top layer. Place dish in a large baking dish; add enough boiling water to baking dish to come halfway up the side of the pudding dish. Bake, unconvered, in oven for around 1 hour or until set but not too dry. Serve plain or with your choice of sauce (icecream/custard/cream).
Serves 6 (per serving is 3.6g fat without almonds)