Serves 6 Prep time: 45 mins Cooking time: 1 hour 30 mins INGREDIENTS 8 cups French bread, with crust, cut into 3/4-inch squares 4 cups milk, full-cream 115g butter 2 cups granulated sugar 7.5g cinnamon 9 eggs 1 pinch salt 1 tbsp vanilla extract 1 apple, cored, peeled and cut into 1/2-inch pieces 225g raisins Preparation 1. Dry bread pieces in an oven at 121°C until very crisp. Set aside. Heat together milk and butter. Add half the sugar and bring to a simmer. 2. Mix cinnamon with the remaining sugar. Mix in eggs, salt and vanilla until smooth. Remove stock pot from heat and slowly add simmering milk to egg mixture and whip to incorporate. Pour into a container. 3. Add apple pieces to custard and mix well. Slowly add bread and raisins and mix well. Let mixture soak for 30 minutes at room temperature, mixing well every 10 minutes. 4. Ladle pudding batter into buttered spring form pans filling them to the top and place on to a sheet pan. Place pans into a preheated oven at 150°C and bake for 50 minutes, until the top is golden brown. Remove from oven and allow to cool on the rack for an hour. Serve when cool.