Apricot Bread Pudding recipe
information
390 Calories per portion
ingredients
8 slices wholemeal bread
75 g (3 oz) dried apricots
50 g (2 oz) sultanas
2 tablespoons honey
2 eggs
568 ml (1 pint) fresh milk
grated rind 1/2 lemon
1 teaspoon mixed spice
75 g (3 oz) dried apricots
50 g (2 oz) sultanas
2 tablespoons honey
2 eggs
568 ml (1 pint) fresh milk
grated rind 1/2 lemon
1 teaspoon mixed spice
method
1. Cut the bread into triangles and place half in the base of an ovenproof dish.
2. Chop the apricots and mix with the sultanas. Sprinkle half of the mixture over the bread and drizzle over half of the honey. Repeat the layers.
3. Beat the eggs with the milk, lemon rind and mixed spice. Pour over the bread and leave to stand for 15 minutes.
4. Bake at 180°C (350°F) mark 4 for 40 minutes, until set and lightly browned.
Serve with custard.
2. Chop the apricots and mix with the sultanas. Sprinkle half of the mixture over the bread and drizzle over half of the honey. Repeat the layers.
3. Beat the eggs with the milk, lemon rind and mixed spice. Pour over the bread and leave to stand for 15 minutes.
4. Bake at 180°C (350°F) mark 4 for 40 minutes, until set and lightly browned.
Serve with custard.
serving amount
serves 4
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