Tendresse aux pommes

Stale bread (equivalent of 2 baguettes)
1 litre milk
1 cup raisins
8 eggs, beaten
8 T (tablespoons) sugar
4 T rum
4 apples, peeled and sliced
butter for greasing

1. Take all the bread and put in a large bowl.  Pour over enough milk just to cover.
Add the raisins and mix with your hands.  Leave in the fridge overnight.

2. The following day, the milk should have been soaked up by the bread.  Mix together the eggs, sugar and rum and pour over the bread preparation.  Add the sliced apples.  Add more sugar, rum or fruit to taste.  The mixture should be moist, like a cake dough.

3. Grease a cooking dish with butter and heat the oven to 180C.  Pour the mixture into the dish and bake for about 45 minutes, or until a knife inserted into the middle comes out clean.  Serve dusted with icing sugar.

(Times Magazine, January 22, 2011)