Peel, core and cut the apples into small chunks and place in a medium saucepan on a high heat. Add about 3 tbsp of sugar to the apples and a little water to make juice. Heat till it boils. Once bubbling turn down to a simmer for several minutes. It doesn't take long for the apples to break down so keep a close eye on them. You don't want them mushy, just soft.
While the apples are cooking, place a layer of bread in the bottom of an ovenproof, medium-sized glass/pyrex dish. When apples are soft, place a layer over the bread. Place another layer of bread. Then another layer of apples.
Place a final layer of bread on top and sprinkle plenty of cinnamon and sugar to cover bread. Drizzle the leftover juice from the apples over the top and cover with a glass lid.
Preheat the oven to 180 C / Gas 4. Place in oven for 10 minutes.
Take out after 10 minutes and remove lid. Place back in the oven until the top of the pudding crisps up nicely (usually about 20 minutes).
Remove and serve hot with vanilla ice cream. Bon appetit.