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Preheat oven to 160°C. Combine apples and maple syrup in a saucepan
over medium heat. Cover and cook for 5 minutes or until apples are tender
but still hold their shape.
Spread a layer of jam over 1 side of each piece bread. Place half the fruit
bread over base of an ovenproof baking dish. Top with a third of the apple
mixture and sprinkle with mixed dried fruit and raisins. Repeat layers with
remaining bread, apple mixture and fruit.
Combine eggs, egg whites, milk, vanilla, caster sugar and nutmeg in a
jug. Pour over pudding. Stand for 15 minutes to allow bread to absorb some
of the liquid. Scatter the almonds on the top.
Bake for 45 to 50 minutes (loosely cover with foil after 30 minutes if top
becomes too brown) or until custard is set. Remove from oven and chill.
Dust with icing sugar and cut into rectangular portions.