Apple Bread Pudding

For the apple bread pudding, first peel and core the apple. Grate ¼ of an apple into pulp, cut the rest into small cubes and mix with the lemon juice.

Preheat oven to 180 °C top and bottom heat. Grease an 18 cm diameter springform pan with a little margarine.

Cut the toast into cubes. Mix the oat milk with the apple pulp and the vanilla extract, add the bread cubes and mix well. Once the bread cubes have absorbed all the liquid, spread them in the springform pan and press them down a bit.

Mix apples with cinnamon, birch sugar and cornstarch, spread evenly on the bread base and smooth the surface.

Bake bread pudding for about 35 minutes, until apple cubes get brown edges. Let the apple bread pudding cool briefly and serve with a scoop of vanilla ice cream, if desired.

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