Comfort · 55 min
Arequipe Apple Crisp
Warm cinnamon apples under a crunchy oat topping, finished with a generous arequipe drizzle.
Ingredients
- 350 g day-old brioche or soft bread, cubed
- 500 ml whole milk
- 200 ml heavy cream
- 3 large eggs
- 70 g sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- Pinch of salt
- 80 g raisins, optional
- 200 g arequipe
Method
- Heat oven to 175°C / 350°F and butter a medium baking dish.
- Place bread cubes and raisins in the dish.
- Whisk milk, cream, eggs, sugar, vanilla, cinnamon and salt. Pour over bread and rest 15 minutes.
- Spoon 120 g arequipe between the soaked bread pieces.
- Bake 35–40 minutes until puffed and set. Serve warm with the remaining arequipe loosened with a splash of milk.
Arequipe noteDay-old bread absorbs the custard better without turning mushy.