Baked Apple and Bread Pudding

Baked Apple and Bread Pudding


8 people made this

You can serve this dessert warm or chilled. The rum at the end is optional but makes for a nice presentation at a dinner party.


Serves: 8 

  • 1 kg apples - peeled, cored and cut into eighths
  • 150g caster sugar, divided
  • 1 teaspoon lemon zest
  • 100ml dry white wine
  • 75g sultanas
  • 50g butter
  • 12 thick slices bread, crust removed
  • 2 1/2 tablespoons rum

Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

  1. Preheat oven to 180 degrees C.
  2. Place apples, 3/4 of the sugar, lemon zest and wine in a heavy saucepan. Pour in water to cover completely. Bring to the boil then reduce heat and simmer, covered 15 minutes.
  3. Place sultanas in a small bowl and cover with water. Let soak 10 minutes, then drain and reserve.
  4. In a small bowl, cream together butter and remaining sugar until well combined. Coat the bottom and sides of a 2 litre baking dish with this butter mixture.
  5. Line bottom and sides of the baking dish with bread slices, overlapping slightly. Drain the apples and combine them with the drained raisins. Spoon the fruit mixture into the lined dish. Cover the top with the remaining bread. Sprinkle with the remaining sugar.
  6. Bake in the preheated oven 1 hour.
  7. To serve, invert onto a serving platter, pour rum over and light with a long match.

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Reviews (3)


it is a delicious dessert! very simple to make and still exquisite. It's really a restaurant-like dessert. - 29 Sep 2008


Im the Food Service Director at a nursing home. We did this recipe at a candlelight dinner. Set up carts that went through the dining room and flamed each one at each table. Easy to make and the residents got a real kick out of it. - 29 Sep 2008


This was a total flop! The rum wouldn't catch fire. Turns out you have to use high proof rum. Also, all the big chunks of bread made it look unattractive. The apples tasted good at least. Don't do this for a group for the first time with out trying it first. - 29 Sep 2008

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