Bread Pudding With Apple-Cranberry Compote - cooking recipe

Ingredients

8 None slightly stale bread rolls, torn into pieces
6 None eggs
2 1/2 cups low-fat milk
1 1/2 cup cranberry juice
1 cup apple juice
4 None apples, peeled, cored and sliced
2 tbsp vanilla pudding mix
4 tbsp sugar
2 tbsp butter
1 tsp ground cinnamon
1 tbsp powdered sugar

Preparation

Place the bread in a large bowl. In a small bowl, beat the eggs, milk and a pinch of salt. Mix with the bread, cover and allow to stand for 1 hour, stirring occasionally.
Preheat the oven to 400\u00b0F. To make the compote, bring the cranberry and apple juices to a boil in a medium saucepan. Add the apples and cook for 3 mins, then remove from the liquid with a slotted spoon. Bring the juices to a boil again and add the pudding mix, 2 tbsp sugar and 6 tbsp water, stirring until smooth. Simmer for 1 min, then remove from the heat and return the apples to the pan. Allow to cool.
To cook the bread pudding, melt half the butter in an ovenproof serving dish and add the bread. Bake for 20 mins. Remove from the oven. Melt the rest of the butter in a frying pan and fry the bread in batches until golden brown.
To finish, mix the cinnamon and remaining granulated sugar and sprinkle over the bread pudding. Sprinkle with powdered sugar and serve with the compote.