Bread and Apple Pudding

This pudding was made out of kitchen scraps. As I was making it my great aunt kept handing me things she wanted to be gone or had extra of. It was originally supposed to be something like this actually.



  • Pie Crust
  • 8 T Butter (plus extra to grease the glass pyrex dish and place on top)
  • 3 Yellow Apples (peeled and sliced thin)
  • Juice of ½ a Large Lemon
  • 2 C Milk
  • ½ C Sugar
  • 3 Eggs
  • 1 ½ C Lemon Cake Crumbs
  • 1 t Nutmeg
  • 1 t Cinnamon
  • 1 C Raisins


  1. Preheat oven to 350°F/175°C
  2. Grease the pan you are using and put the pie crust on top.
  3. Heat the eight tablespoons of butter on a pan on the stove at a low heat until brown milk solids begin to form. Let cool.
  4. In a bowl, mix the milk, sugar, eggs, crumbs, nutmeg, cinnamon and raisins.
  5. Layer half the apples on top of the crust and paint half of the lemon juice over them.
  6. Pour the wet mixture over the apples.
  7. Layer the rest of the apples on top of this and paint with remaining lemon juice
  8. Place eight daubs of butter on top.
  9. Cook for about 35 minutes or until the cake is brown/can jiggle.

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