In essence bread & butter pudding shouldn’t be an unhealthy choice, or should I say needn’t. Great quality bread, a yoghurt & egg based custard, little bursts of sweetness from fresh apple & the heady aromatics of toasted almonds. Well that’s my version at least.
Preheat your oven to 200ºC.
Add the yoghurt, eggs, almond & vanilla extracts to a large bowl. Whisk to combine.
Cut your bread into 2cm x 2cm chunks, then finely dice your apple & chop the dates into pieces the size of raisins if using these rather than raisins/sultanas. Add these to the wet mixture & fold together to combine fully.
Let soak for 2 minutes before decanting to a heatproof dish. Sprinkle the ground almonds over the top & finish with the nutmeg.
Bake in the centre of the oven for 25-30 minutes until puffed & golden.
Serve straight away with extra yoghurt + flaked almonds, or leave to cool & warm through in a warm oven at a later date. It’ll last in the fridge for 2-3 days