7 slices toasted bread, or 3 croissants
butter, for greasing
2 cooking apples, peeled, cored and thinly sliced
⅓ cup dried cranberries, or currants
½ cup sugar
2 tbsp water
3 cups milk
½ tsp ground nutmeg or cardamom
2 tsp vanilla extract
- To make Caramel Custard, heat sugar and water in a medium pot, stirring until sugar has dissolved. Boil mixture without stirring until it forms a deep, rich caramel (about 5 minutes). Remove from heat and slowly add 1 cup of the milk, stirring until caramel is dissolved. Add remaining milk. Whisk in the eggs, nutmeg and vanilla.
- Remove crusts from bread and cut each slice into 4 triangles, or angle-slice each croissant into 4-5 slices. Grease 6 ramekins or heatproof cups or a shallow 30cm baking dish with a little butter. Interleave bread or croissant slices with apple slices in prepared ramekins, cups or baking dish. Sprinkle with dried cranberries or currants and pour the Caramel Custard over the top. Stand for at least 30 minutes or chill for up to 24 hours and bring back to room temperature before cooking.
- When ready to serve, preheat oven to 160°C. Bake the bread puddings until puffed and golden (about 50 minutes for a single dish or 35-40 minutes for ramekins or cups). Serve hot or at room temperature. Serve with vanilla ice cream or pouring cream on the side.