This sounds very nice - like a kind of bread pudding.
It is sort of...like a cross between bread pudding and Apple Brown Betty (do you have that in the UK? Normally made with the bread and apples moistened with just water.)
Very nice idea. Only -- I think I might try it with vanila or butterscotch pudding. Don't get me wrong, I LOVE chocolate, but mostly I like my chocolate all by itself, not with fruit.
So you pour the uncooked pudding mix over, then the baking cooks the pudding? That was a bit unclear, or maybe I'm just slow.
I like chocolate alone, with bread or pastry, and with apples (but not raspberry...the one they always put with it.) If you don't like the fruit, try it as chocolate bread pudding. Or, as you said, with a different flavor of custard.
Yes, I poured the uncooked pudding over the bread & apples. I wasn't sure what temperature to use, and will probably experiment another time with smaller batches, to see. The custard doesn't completely "set" until it's chilled (at least, not in this first batch.) So this is a recipe in progress, not a finished one.
Great - now I have to dry out my keyboard cause that made me drool all over it! :) I love bread pudding, and I love chocolate pudding...I'm gonna have to try this! It has apples in it, so it's nutritious, right? Right?
Think of all the calcium in the milk you use... And yes, the apples, and the cinnamon is supposed to be good for you, too.
Many years ago, a favorite treat was a scoop of ice cream on a slice of Sara Lee pound cake. Then I discovered that ice cream tastes really good on homemade bread--even better than on pound cake (to me, anyway--not asking anyone to give up on pound cake.) I'm not very good at cakes, but I am good at bread, so except for birthdays, bread replaced cake. I've never had, or made, a trifle...but if this is a trifle, hurray-hurray!
I think I would call it a bread-pudding variation rather than a trifle, since it's baked. The trifles my English grandmother taught me to make consisted of pound cake soaked in medium (not cream) sherry, layered into a pretty glass bowl with tinned or fresh fruit, english custard (milk, sugar & eggs cooked til thick, sorry don't have the proportions here at work but they're easy to find) and lightly sweetened whipped cream. My local historical society here in New Jersey does a version that skips the sherry, spoons in jelled fruit jello and I think uses boxed vanilla pudding instead of custard. It's very popular, but I don't love it as much -- I think I miss the contrasting bite of the sherry. But your apple thingy sounds yummy, and I love the suggestion of making it with butterscotch pudding. MMMM.
If I did the butterscotch pudding, I'd still want the cinnamon and ginger and a touch of cloves....
Now to see if the local groceries carry the cooking kind of butterscotch pudding mix. I think I saw only vanilla, lemon, and chocolate...but the possibilities are suddenly opening up. Brown bread or white bread (again, pretty much has to be homemade bread unless you have a good bakery nearby with bread of the right density and flavor), different flavors of custard, different fruits spiced different ways.
Brown bread, the chocolate pudding, and pears...! Mmm. :)
What a great idea. This gets better and better...
pound cake - must say I've never had "bought." That was the recipe I learned literally at my grandmother's knee, standing by her at the counter and taste-testing each stage from the creamed butter and sugar to the finished batter. She must have been awfully tolerant, or maybe it's such a strong memory that I think it happened more often than reality. It's about the only cake I make - about once a year these days, sigh.
Cream 2 sticks of butter with 2 cups sugar. Add 1/2 tsp nutmeg and 1 tsp lemon extract. Add six eggs, one at a time, beating 1 minute between eggs. Fold in 2 cups flour. Pour into a greased, floured tube cake pan, and bake at 350 for 50-60 minutes.
My new favorite breakfast, as long as the local little peaches hold out, is sort of related to trifle, maybe. Slice 2 peaches, sugar the top, refrigerate while you toast a couple slices whole wheat bread and make a pot of coffee. Cool the toast, tear or cut into little pieces, and dump on the peaches. Stir to soak up all the sweet peach syrup. Cover with plenty of cold milk. Pour your coffee and enjoy. (This is for one -- the wonderful local peaches, unlike the tasteless giants from California, are small.)
My mother's recipe was too expensive for us to make even once a year. A pound each of butter, sugar, eggs (you had to weigh them), and flour. But incredible. The time I made it on my own, I had a hand electric mixer and an egg-beater and broke both...that's a lot of egg whites to whip up into soft peaks, and a lot of yolks to cream with the sugar. But again, wow.
So sorry to read elsewhere of your drought-given peach-free summer. I myself have a couple of trees of which I expect very little. One has one branch of the original variety; the rest are sprouts from below the graft. I think it almost died of drought or freezing sometime when I wasn't living there. The other is a volunteer from an pit of unknown genetics. They bear, but sporadically.
But Denton is big enough to support some regular fruit stands that "import" from not too far away. There's a guy who has a big orchard in Bowie, two counties NW, who usually has scrumptious little freestone peaches of several varieties from May to September. Sadly, he was wiped out this year by the late frost in March, just after blooming. But others are bringing in a fair supply of east TX peaches that are pretty durn good. Summer with no peaches . . . whimper