400 g stale wholemeal bread
600 ml oat milk, plain (unflavoured) and unsweetened
200 ml apple juice, with no added sugar
150 ml vegetable cream, GMO-free (I used almond cream)
100 g rice malt syrup
2 teaspoons natural vanilla extract
4 red apples, cleaned, cored, peeled and thinly sliced
200 ml filtered water
2-3 tablespoons apple juice concentrate, with no added sugar
half a teaspoon vanilla powder
maple syrup (grade B), to serve
Pre-heat the oven to 170° C. In a large bowl, mix together oat milk, apple juice, cream, malt syrup and vanilla. Cut the bread into small cubes and stir it into the liquid mixture. Let soak for at least 40-45 minutes. Now and then, mash the bread with a fork. Add some more oat milk and apple juice if necessary (it shouldn’t be, but that depends on the kind of bread you use).
In the meantime, put the sliced apples in a pan, add the water, apple juice concentrate and vanilla, stir well and cook over low heat for about 5 minutes, stirring often. Remove the apples from the heat. Transfer some of the bread mixture into a lightly oiled baking pan (or divide it between small oven safe ramekins), add one layer of the sliced apples and repeat with remaining mixture and apple slices. Bake for about one hour. Check for donness by piercing with a knife: it should come out clean. Cook a bit longer if necessary. Serve either warm or cold drizzled with some maple syrup.