Apricot bread and butter-style pudding
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Time to make:
25 mins (Hands-on time: 10 mins, Cooking time: 15 mins)
$1.46 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 4 x 65g slices café-style raisin bread
- 1/4 cup low-joule apricot jam
- 400g can apricot halves in natural juices, drained, chopped
- 2 eggs
- 1 egg white
- 2 tablespoons caster sugar
- 185ml can evaporated skim milk
- 1 1/2 cups skim milk
- 1 teaspoon icing sugar
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Lightly spray a 6 cup-capacity ovenproof dish with oil.
Step 2 Lightly toast raisin bread until golden and spread one side of each slice with apricot jam. Cut each slice of bread into 9 cubes and place into prepared dish along with apricot halves.
Step 3 Whisk together eggs, egg white, sugar and milks until combined. Pour over bread mixture, then set aside for 10 minutes to allow bread to absorb the mixture.
Step 4 Bake for 10-15 minutes, or until just set. Dust pudding with icing sugar to serve.
You can replace apricots with any other fruit.
About this recipe
First published: July 2013