There is nothing like warm bread and milk for a feel good dessert on a cold winters night. This recipe was inspired by a scrumptious version of the dish I had at Forbes and Burton Restaurant on a cold weekend during a welcome long lunch. Their chef’s version at my best guess included cream, cinnamon, and possibly coconut milk, as well as a lovely layer of sliced apples and was prepared with sourdough bread. I enjoyed it so much I’ve adapted this to make it lower fat, retaining the low GI sourdough as the core ingredient.
Preparation Time: 15 minutes Cooking time 30 minutes
- 1 loaf stale sourdough bread, sliced. (Choose one with a nice thick crust)
- 2 small or one large apple. (Cut into quarters, then thinly slice the quarters)
- 2 cups skim milk
- 3 eggs
- 1 teaspoon cinnamon
- 1 square (10g approx) of grated or sliced fine 70-85% chocolate. One square of Lindt 85% is perfect
- 2 tablespoons sultanas (choose those without added vegetable oil)
- 3 tablespooons Hermesetas or other sweetener. (We chose Hermesetas because it seems to form the sweet crust in a similar way to sugar, probably due to the fact it is a spoon for spoon sweetener and is reasonably stable at high temperatures)
- Preheat oven to 180 °C, or if your oven is fan forced like ours, 150 °C.
- Place a layer of sliced bread in an oven casserole dish
- Sprinkle with the cinnamon and crushed chocolate. (Dan prefers it without the crushed chocolate — he is a food traditionalist.)
- Next layer the apples, sprinkle with the sultanas, then top with another layer of bread.
- The bottom layer of bread should evenly cover the pan to soak up the milk, but the top layer should be smaller chunks of bread, layered so they overlap.
- Mix the eggs, milk and cinnamon together in a jug for ease of pouring, with a whisk till well combined. A little bit of froth is fine.
- Pour the milk mixture over the bread. The milk mixture should soak all the bread well, and fill the gaps between the bread, but not cover the top layer. You can add a little more milk through one of the gaps if there seems to be lots of empty space between the bread.
- Place in the middle shelf of the oven and bake for 20-30 minutes until the custard is firm and set and the bread is crispy and golden
- Serve with Low GI ice-cream. Bulla Lite Low Fat Ice Cream has a GI of 36 and is only 2% fat. We think this is the best Low GI Ice Cream on the market, and it tastes fantastic! It does not have the icy, watery texture that many low fat ice creams do.
- You can freeze left over in small containers and defrost in the microwave, then place on an oven tray and reheat at 150 °C for 15 minutes and enjoy the left overs whenever the craving hits!