A brilliant way to use up stale bread and dodgy apples by turning them into a nourishing and comforting pudding. This is based on a recipe in River Cottage Everyday.
For 4-6 portions you need
6 dessert apples, peeled, cored and cut into wedges
100g caster sugar
175g freshly soft breadcrumbs
Nutmeg, vanilla paste and ground cinnamon
Heat the milk to boiling point. Meanwhile mix the eggs, nutmeg, cinnamon and vanilla (1tsp of each) and 75g of the sugar in a bowl. Once the milk is hot, slowly pour into the egg mixture, whisking all the time, to make a thin custard. Add the breadcrumbs to the mix and set aside to steep.
Heat the butter in a pan and add the apple wedges and remaining sugar. Continue cooking until the apples are glazed.
Pour into a baking dish in a single layer:
Cover with the eggy, milky breadcrumb mixture: