ciabatta, sliced evenly about ½cm thick
soft butter, for spreading
3 small granny smith apples, peeled, cored, sliced thinly
rooibos stewed prunes, drained
1 tablespoon brown sugar
demerera sugar, for topping
I used a 15x20cm baking dish and needed 7 slices of ciabatta - 3 and a half slices per layer.
Generously butter the slices of ciabatta on both sides - lay the slices evenly along the base of the baking dish. Arrange the slices of apple across the bread to form a continuous even layer - scatter over with stewed prunes. Top this with another layer of buttered bread.
Whisk the eggs and brown sugar together, pour in the cream and milk and whisk until combined. Pour this carefully and slowly over the bread, pausing to allow the liquid to soak in and continuing until all the liquid has been used. Top with a generous sprinkling of demerera sugar - this is going to give it a wonderful caramelised top. Let this sit for 10 minutes before baking.
Place the dish onto a baking tray and cook in a preheated 170°C oven until golden and puffed - this should take about 30 to 45 minutes. Let it sit for 10 minutes before serving.
Best enjoyed warm from the oven.