Name: Apple and fig bread pudding
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon honey; 2 tablespoon water; 8 slice white bread; 1 medium apple, cored, quartered, sliced thinly; 12 dried figs (200g), halved; 2 cup (500ml) skim milk; 2 eggs; 2 tablespoon caster (superfine) sugar; 1/4 teaspoon ground cinnamon; 2 teaspoon icing (confectioners') sugar; fresh raspberries, to serve (optional)

Ingredients

2 tablespoon honey

2 tablespoon water

8 slice white bread

1 medium apple, cored, quartered, sliced thinly

12 dried figs (200g), halved

2 cup (500ml) skim milk

2 eggs

2 tablespoon caster (superfine) sugar

1/4 teaspoon ground cinnamon

2 teaspoon icing (confectioners') sugar

fresh raspberries, to serve (optional)

Method

1.Preheat oven to 160°C/325°F.

2.Stir honey and the water in a small saucepan over low heat until combined.

3.Discard crusts from bread. Halve each slice diagonally; brush both sides of bread with honey mixture. Layer bread, apple and fig, overlapping pieces slightly, in a lightly greased shallow rectangular 1.25-litre (5-cup) ovenproof dish.

4.Whisk milk, eggs and sugar in a medium bowl; strain into a large jug, skimming and discarding any foam. Pour half the milk mixture over the bread; stand 5 minutes. Pour over remaining milk mixture; sprinkle with cinnamon.

5.Place dish in a large baking dish; add enough boiling water to come halfway up sides of baking dish. Bake pudding, uncovered, about 45 minutes or until top is browned lightly and pudding is set. Sprinkle with raspberries, if you like. Dust with sifted icing sugar before serving.

The best apple varieties to use for this recipe are Granny Smith and Golden Delicious as they hold their shape well.
Note

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Ingredients

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