Using Up Stale Bread – Spiced Apple Pudding Recipe

Today is the start of Zero Waste Week 2013. What better way to kick it off than with a tasty, frugal recipe that uses up potential waste.

Typically stale bread at Chez Wright would be whizzed in the food processor to make breadcrumbs – which would then be frozen.

This week, however, I’m using up rather than freezing where I can. I already have a container of crumbs frozen ready to go.

Time to get the creative, metaphorical, chef’s hat on ;

And Spiced Apple Pudding was born. Served with some ready made custard I had lurking in the cupboard.


Super simple to make with minimal ingredients. I can vouch that it tasted mighty fine. A great recipe as we head into Autumn/Fall.

You will need:


Medium oven-proof dish (to serve 4). Mine was 9″x 7″

4 slices of stale bread

2 large cooking apples (approx 450g/1lb)

Large handful of sultanas

Heaped tablespoon of fat (butter, margarine or olive oil spread – whatever you have)

50g/1¾oz brown sugar

1 teaspoon of ground mixed spice

2 x large handfuls of cornflakes

Golden syrup


Place the fat in a large saucepan and heat gently so it starts to melt.


Add the spice and sugar and keep stirring until it starts to dissolve.


Place the peeled, cored and thickly sliced cooking apples in the pan and coat with the mixture.


Add the sultanas and mix thoroughly.


Keep stirring for approx. 5 minutes. Ensure it is on a low heat. Once the apples start to soften and the liquid begins to increase pop a lid on and leave on a low heat. Do check to make sure the pan does not boil dry – it shouldn’t if it has a lid on.

Whilst the apples are cooking, cut the bread.


Place 2 slices in the bottom of a lightly greased oven-proof dish and pour over a little golden syrup.


Check the apples have softened.


Add half of the apple mixture to the dish, spreading over the bread evenly.


Place the remaining 2 cut slices of bread over the apple mixture and add a little golden syrup. Arrange with gaps this time.


Pour the remaining apples over the second layer. This time pour over any liquid still in the pan also.


Crush a couple of handfuls of cornflakes and sprinkle over to cover.


Bake immediately or refrigerate.


When ready to bake place in a pre-heated oven (180°C fan/200°C non-fan or gas mark 6) for 25 minutes.



** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practice makes perfect!


  1. I’m trying this tonight. It is finally cool enough to run the oven :). Instead of just bread, I have been saving all the crusts my children refuse to eat (“Mom, cut the crust off!”) from toast and jam sandwiches. Fingers crossed it turns out

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