Ingredients
8 cups French bread
4 cups full-cream milk
120g salted butter
2 cups sugar
½ tbsp cinnamon
9 eggs
salt
1 tbsp vanilla extract
1 green apple
120g raisins
Method
1. Preheat oven to 150C. Cut bread into 2cm squares. Dry out in 120C oven until crisp but with no colour.
2. Place milk and butter in a stock pot on the stove.
3. Add 1 cup sugar to milk and butter, bring to a simmer.
4. Mix 1 cup sugar and cinnamon together in a mixing bowl.
5. Add eggs, salt and vanilla to cinnamon and sugar and mix together. Whip until smooth.
6. Remove stock pot from heat and slowly add simmering milk to egg mixture and whip to incorporate. Pour into container.
7. Core and peel apples and chop into 1cm pieces. Add to custard and mix well.
8. Slowly add bread and raisins and mix well.
9. Let mixture soak for 30 minutes at room temperature, mixing every ten minutes.
10. To bake, grease the inside of 6 mini cake pans with softened butter.
11. Ladle a heaping 250g of bread pudding batter into the buttered pans and place onto a sheet pan.
12. Repeat with remaining pans. Pans should be filled to the top.
13. Place into preheated oven for 40-50 minutes, until the top of the bread pudding is golden brown.
14. Remove from oven and place on cooling rack for an hour.
15. Best served with vanilla ice cream or hot vanilla custard.
Recipe courtesy: Chef Paul DeVissse, Ruth's Chris Steak House
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