A delicious way to use up leftover baguettes from ” Sea and Shore” by Emily Scott.
Preheat the oven to 180 C, 160 Fan, Gas 4 and lightly butter a deep 18x25 cm baking dish.
Generously butter the baguette slices on one side. Arrange the slices in the baking dish, buttered side up , overlapping each other and standing almost upright.
Whisk together the milk, cream, eggs and caster sugar and pour the mixture all over the bread , Scatter the surface of the pudding with the grated orange zest, the demerara sugar and the sliced apples.
Bake on the top shelf of the oven for 35-40 minutes until it is puffy and golden, and the top crust is crunchy.
Serve immediately, with single cream or ice cream.