Fluffy Apple Streusel Swirl Pudding - A wonderful bread and butter dessert, best served warm with a drizzle of Maple Syrup or a blob of ice cream..or both! Similar to French Toast only much fluffier. | Lovefoodies.com
Fluffy Apple Streusel Swirl Pudding
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Servings: 8
Ingredients
  • 1/2 g stick or 50 butter
  • 2 cups or 500 ml milk
  • 7 tablespoons regular sugar
  • Tbsp ** Separate 4 sugar for the milk & 3 Tbsp for the bread
  • 3 eggs
  • 3 Apples peeled and sliced.
  • 3 Tablespoons cinnamon you can adjust this to your taste
  • 10 Slices white bread
  • 1 Teaspoon vanilla extract.
  • Tablespoons If you have a really sweet tooth you can add another 2 of sugar. The measures I have given are for 'average' sweetness.
Instructions
  1. Heat oven to 180C, Gas 4, 350F. Grease your pan if you are not using a Silicone Bundt Pan.
  2. Butter on one side of every slice and then cut in triangle quarters like the photo.
  3. Place a layer of the slices of bread in your pan, BUTTER SIDE DOWN making sure the bottom of the pan is covered, and add slices of apples in between the slices. With the 3 Tablespoons of sugar, and the cinnamon, sprinkle some on each layer of your bread as you build it up in the pan. If you have any sugar left over, just throw it over the top of the bread at the end of building the bread slices.
  4. Repeat the layers with bread and apples and end with the final layer of bread. Push it all down a little.
  5. Gently heat the milk, 4 Tablespoons of sugar & vanilla extract. Once it starts to bubble, remove from heat and let it rest whilst you do step 7.
  6. Use an electric whisk and beat eggs,until fluffy and pale in colour. You need lots of air and bubbles! Then slowly add the warmed milk to the eggs, whisking as you go.
  7. Pour the warm milk over the eggs, and stir. Be careful not to scramble the eggs. This would happen if your milk is too hot, so pour gently and stir all the time.
  8. Pour the mixture all over the bread, making sure it is evenly distributed. If necessary, use a spoon or spatula and push any rogue slices of bread into the mixture if they decide to float to the surface. They will sink back down once they have absorbed the liquid. Carefully place in the oven for 35 -40 minutes.
  9. If you are using a silicone pan, place it on a tray for stability before pouring the liquid, and it is easier to place in the oven on the tray
  10. 10. Once ready, leave the pudding to settle and firm up for half an hour or so and then place a plate over the bundt pan and turn upside down to release the pudding.
  11. Serve warm with a blob of whipped cream, ice cream, syrup, or just enjoy it on it's own with a lovely cup of tea!
Recipe Notes

You can also make mini ones in a muffin pan, adjust the cook time to 15-20 minutes (until it is set & there is no runny liquid)
I like to eat this warm, not piping hot, and not cold. If you want to reheat, put a 3 inch slice of the pudding in the microwave for 40 seconds.
It really is fluffy and light, so so delicious!