Brandy Bread and Butter Pudding

This is a wonderful alternative to Christmas Pudding, which is also delicious cold. If any should be leftover, place in the fridge and watch it disappear.

Ingredients

6 cups cubed day old french bread (2cm cubes)
2 fl oz sunflower oil
7 oz dark brown sugar
4 fl oz apple juice
4 fl ox brandy
2 oz unsalted butter
1 cinnamon stick
1 teaspoon ground cinnamon
3 large eggs whisked
5 tablespoons of whole milk
¼ teaspoon ground allspice
4 oz strong cheddar cheese
2 apples peeled cored and chopped
3 oz sultanas

Method

Butter (9inx13in) ovenproof dish. Toss the bread cubes in the oil and bake turning them to make sure toasted on all sides (takes roughly 10 minutes on 180 oC).
Over a medium heat mix the sugar with 16 fl oz of water, plus the apple juice and brandy, simmer until sugar dissolves to create a ‘syrup’ mixture. Add one tablespoon of the butter and the cinnamon stick and leave to cool.
Spread half the toasted bread cubes in buttered dish.
Place whisked eggs, milk, ground cinnamon and allspice in a bowl and mix together. Dribble half the egg mixture evenly over the bread.
Sprinkle evenly half the cheese, apples, sultanas over the bread and pour half the ‘syrup’ mixture over the top, then dot with half the butter. Continue to layer as above until with remaining ingredients. Bake uncovered for approx. 25 minutes at 180 oC until lightly browned.