500g stale crusty loaf bread
2 ½ cups warm milk
3 bruised or old apples, peeled, cored and chopped
½ cup caster sugar
¼ tsp fennel seeds, crushed (optional)
½ cup leftover dried fruit (we used golden raisins and prunes)
½ cup rum
1 tsp ground cinnamon
80g butter, melted
3 eggs, lightly beaten
¼ tsp baking powder (optional)
For the spiced butter
100g unsalted butter, chopped and softened
1 tbsp caster sugar
¼ tsp ground cinnamon
- Preheat oven to 180°C (160°C fan forced). Tear and crumble the bread into small pieces and place in the bowl of a food processor. Process until finely chopped.
- Place in a large bowl. Pour over the milk and set aside to soak for 1 hour.
- Meanwhile for the caramelised apples, heat a large frying pan over medium heat. Add the apples, ¼ cup caster sugar, fennel seeds (if using), fruit, rum, cinnamon and 40g butter and cook, stirring, for 10-15 minutes or until apples are just tender and caramelised. Sprinkle with salt and set aside.
- Lightly grease and line the base and side of a 23cm spring form cake tin (base measurement) with non-stick baking paper.
- Whisk the eggs, remaining sugar and remaining butter together. Add to the bread and apple mixture along with baking powder (if using); fold to combine.
- Spoon into the tin and bake for 40 minutes, or until pudding is golden and firm on the top.
- For the spiced butter, place the butter, sugar and cinnamon in the bowl of an electric stand mixer. Whisk on high for 6 minutes, or until light and fluffy.
- Cut the cake and serve either warm or at room temperature with whipped butter.
Any bread or stale cake or muffins can be used for this cake. Tear leftovers and store in airtight container. If you don’t want to use alcohol, you can also use any leftover fruit juice or tea.