I really love this recipe and it’s a great way to use up any leftover and stale bread. I grew up on this and it’s one of the first desserts I learned how to make myself. It’s really easy, very delicious and it keeps very well too, so you can enjoy it all week! You can vary the fruit to your liking as well.
Preheat the oven to 180 C. Put 200 g sugar and 1/2 l milk in a bowl and heat for 3 min in the microwave. Meanwhile, tear up 300 g stale bread in another bowl (you can use white bread, brown bread, or a mix of whatever you have lying around – as you will soak it, it cannot be too fresh). Give the milk a stir to dissolve most of the sugar and pour it over the bread. Leave to soak for a few minutes while you cut 1 apple into small pieces. I usually add some dried prunes as well. If you have a pear, it works too and you can add candied peel if you prefer. Mush the bread mix with a fork until you get a thick consistency (you don’t have to be very precise). Add the diced fruit along with 50 g raisins, a pinch of cinnamon, a splash of rum and a bag of vanilla sugar (10 g – you could add the seeds of a vanilla pod or 1 tsp vanilla extract instead as well). Mix 5 eggs and pour into the bread mix as well. Give everything a good stir and pour in a 20 cm round spring form lined with baking paper. Put in the oven for 45 min or until a skewer inserted in the middle comes out clean.
You can eat this hot, with some vanilla ice, or cold (with or without custard). It’s very moist so it will easily keep for a week. Enjoy while listening to We Are Family by Sister Sledge.
Tip: make it gluten-free by replacing the bread by gluten-free bread.