Fruit Bread and Butter Puddings Recipe | Legendairy

Fruit Bread and Butter Puddings


4
Easy
10 MINS
40 MINS

An old fashion favourite, bread and butter pudding is an excellent way to use up leftover stale raisin bread.

INGREDIENTS

  • 2 eggs, lightly beaten
  • 1 tablespoon castor sugar
  • 1 cup milk
  • 10g butter
  • 4 slices raisin bread
  • 6 apricot halves, drained and halved
  • mixed spice, for sprinkling

METHOD

  1. Whisk eggs and sugar together until combined and gradually add milk.
  2. Butter bread, trim crusts and cut each into 4 triangles.
  3. Butter 4 x 1/2-cup capacity ovenproof dishes. Layer bread triangles and apricots into dishes, pour over milk mixture and sprinkle with mixed spice. Stand for 5 minutes.
  4. Bake at 150°C for 40 minutes or until set. Stand for 10 minutes before serving.

NUTRITION (PER SERVE)

Energy (kj) 691
Protein (g) 7
Fat, Total (g) 7
Saturated (g)
Carbohydrates (g) 19
Sugars (g)
Dietry Fibre (g)
Sodium (mg)
Calcium (mg) 93
Iron (mg) 1

HANDY TIPS

Trim any pointy corners off fruit bread after cooking.

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