Apple bread pudding

Ingredients

• 400 g stale wholemeal bread
• 600 ml oat milk, plain and unsweetened
• 200 ml apple juice, with no added sugar
• 150 ml vegetable cream
• 100 g rice malt syrup
• 2 teaspoons natural vanilla extract
• 4 red apples, cleaned, cored, peeled and thinly sliced
• 200 ml filtered water
• 2-3 tablespoons apple juice concentrate
• half a teaspoon vanilla powder
• maple syrup, to serve

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Preparation

• Pre-heat the oven to 170° C. In a large bowl, mix together oat milk, apple juice, cream, malt syrup and vanilla. Cut the bread into small cubes and stir it into the liquid mixture. Let soak for at least 40-45 minutes. Now and then, mash the bread with a fork. Add some more oat milk and apple juice if necessary. In the meantime, put the sliced apples in a pan, add the water, apple juice concentrate and vanilla, stir well and cook over low heat for about 5 minutes, stirring often. Remove the apples from the heat. Transfer some of the bread mixture into a lightly oiled baking pan, add one layer of the sliced apples and repeat with remaining mixture and apple slices. Bake for about one hour.