Bought apples, blueberries, sour cream, and vanilla custard on sale to make pudding using leftover bread. This creative dessert can serve as a meal or breakfast. I’m grateful for the food I have and enjoy sharing it with family and friends, as I dislike wasting food.

Google: “Bread pudding is a baked dessert made from stale bread soaked in a custard of milk, eggs, and sugar, often enhanced with fruits and flavourings. It serves as an economical way to use old bread and can be made healthier with whole-grain bread, less sugar, and low-fat milk, providing fiber and nutrients. It supports digestive health and weight management, and adding fresh fruits boosts its vitamin content. The eggs and milk offer protein, making it a balanced meal option, especially for breakfast. Moderation is key due to the potential high carbohydrate and sugar content, and rich ingredients can increase fat levels.”

“Sour cream is a fermented dairy product that offers probiotics, essential vitamins, and minerals, contributing to gut health and immune support. While it is nutritious, it is also high in calories and saturated fat, necessitating moderate consumption within a balanced diet. It aids in digestion and absorption of fat-soluble nutrients, but may not be suitable for vegan diets, and lower-fat versions could contain added ingredients for thickness.”

“Vanilla pouring custard, or crème anglaise, is a light, sweet vanilla sauce made from milk, egg yolks, and sugar, designed to be poured over desserts. In moderation, it can be considered healthy due to its calcium, protein, and vitamins A and D content, but its health benefits vary with ingredients and portion sizes. Homemade custards can be healthier than commercial ones, which often contain high sugar and fat levels. It provides essential nutrients for bone health and muscle function while generally being lower in calories and saturated fat than vanilla ice cream.”

My meal is comforting, healthy and delicious. Let’s bake!!!

Ingredients

8-10 slices stale white bread
2 Royal gala apples, cored and sliced slightly thick
175 g blueberries
300 ml sour cream
400 ml vanilla pouring custard
90 g dark brown sugar
80 g butter melted, divided
10 g dark brown sugar
4 eggs
6 Tbs bourbon
1 Tsp cinnamon powder
2 Tsp vanilla essence

Method

Preheat the oven to 180°C. Lightly butter 10 g melted butter on the ovenproof dish. In a separate dish, add sliced apple and cinnamon powder and mix well. In a big metal bowl add eggs, sour cream, pouring vanilla custard, vanilla essence, 90 g dark brown sugar, 50 g melted butter, and beating well. Set aside.

Butter both sides of the bread and cut it into bite-sized pieces, then add half the bread; make sure to cover the gaps. Next, add half the apple cinnamon and scatter half the blueberries into the prepared buttered dish. Pour half the egg mixture and drizzle 3 Tbs of bourbon over it; let it sit for 10-15 minutes. Repeat the process with the remaining half of the bread, apple cinnamon, blueberries, and then the remaining egg mixture. Drizzle the remaining bourbon and let it sit for a further 10-15 minutes in the fridge.

Sprinkle over the 10 g dark brown sugar, drizzle over 20 g melted butter, and bake for 40-50 minutes. Let it cool for 10 minutes before serving. Serve with ice cream, more vanilla custard, or eat it on its own. Enjoy with a cup of brewed coffee, tea, or dessert wine!

https://helenscchin.com/2022/10/04/apple-blueberry-sour-cream-custard-pudding/

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