Name: Oats and honey bread pudding
Yield: 6 servings
Ingredients: 10 white bread slices SASKO Low GI Oats and Honey Flavoured White Bread; 15 g butter melted; 1 apple cored and sliced thinly; 600 ml milk; 1 tsp Vanilla essence; 3 tbsp castor sugar; 1 egg; 3 egg yolks; 1/2 tsp cinnamon; 1/4 cup coconut flakes; raspberries for garnishing

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Ingredients (11)

10	white bread slices — SASKO Low GI Oats and Honey Flavoured White Bread
15 g	butter — melted
1	apple — cored and sliced thinly
600 ml	milk
1 tsp	Vanilla essence
3 tbsp	castor sugar
1	egg
3	egg yolks
1/2 tsp	cinnamon
1/4 cup	coconut flakes
	raspberries — for garnishing

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Method:

Brush the SASKO Low GI Oats and Honey bread with a little melted butter on one side, then cut into triangles and layer butter-side up with the apple in an ovenproof dish.

Heat the milk in a pan with the vanilla until almost boiling, then remove from the heat.

Beat the sugar with the egg and egg yolks in a bowl then pour over the milk, continuously whisking. Strain back into the pan.

Cook over a medium heat until the mixture just coats the back of a spoon, then add the cinnamon.

Pour over the bread, then leave to soak for 20 minutes. Top with coconut flakes.

Preheat the oven to 170°C then bake the pudding for 30-40 minutes – until the custard is set and the tips of the bread slices are golden.

Garnish with fresh raspberries.