Page 12 - Veggiefood Presentation

Crab apple bread

pudding

Ingredients Method

½ loaf of good-quality crusty Cut or tear the bread into one-inch
bread, or an assortment of bread chunks into a large bowl. In another
ends (raisin bread works well here) bowl, whisk together the eggs, maple
4 large eggs syrup, brown sugar, cream and vanilla.
Pour over the bread and leave to sit for
120ml pure maple syrup or honey an hour or overnight, stirring or turning

85 g brown sugar the mixture once in a while. All the
280ml cream liquid should be absorbed, but the bread
1 teaspoon vanilla essence shouldn’t turn to mush.
A pinch of cinnamon
1 tablespoon of raisins (if you’re
not using raisin bread) Preheat the oven to 400°F/ 200c /Gas
Mark 6. Pour the bread mixture into a
2 tablespoons butter buttered baking dish. In a small
12 crab apples, sliced or quartered saucepan heat the butter over medium
2 tablespoons sugar heat and cook the crab apples for a few
minutes until they start to soften.
Sprinkle with sugar and cook until they
start turning golden. Stir the apples and
raisins into the bread mixture.

Bake for 45 minutes to an hour, until
puffed and golden. Serve warm, with
whipped cream if you like.