Danish Apple pudding makes good use of leftover brown bread. The breadcrumbs can be toasted with butter and sugar in advance in the oven, and will keep for a few days in an airtight jar until you’re ready to use them. Make this pudding just before you are ready to serve it. Making the breadcrumbs in advance speeds up making this dessert on the day. You could also stew your cooking apples the day before too.
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