A delicious way to use up leftover baguettes from ” Sea and Shore” by Emily Scott.
Ingredients
- 100 g unsalted butter plus extra for greasing
- 1 baguette thinly sliced
- 350 ml whole milk
- 150 ml double cream
- 4 eggs
- 75 g caster sugar
- grated zest of one orange
- 2 tsps demerara sugar
- 2 apples ( egremont russet are good) peeled, cored and sliced
- 250 ml single cream to serve or some vanilla ice cream
Servings:
Instructions
- 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.
Share this Recipe
Powered byWP Ultimate Recipe