Bread and Butter Pudding with Apricots

Bread and Butter Pudding with Apricots


9 people made this

Next time you have some leftover white bread, try making this delicious pudding which includes dried apricots.

Zoë Harpham

Serves: 6 

  • 600ml low-fat milk
  • grated zest of 1 lemon
  • melted butter, for greasing
  • 75g unsalted butter, softened
  • 6 thick slices white bread
  • 1/2 cup dried apricots, thinly sliced
  • 3 eggs
  • 1/4 cup caster sugar
  • 1 tablespoon demerara or raw sugar
  • 1 teaspoon ground cinnamon

Preparation:55min  ›  Cook:50min  ›  Ready in:1hour45min 

  1. Heat the milk with the lemon zest to just below boiling point. Remove the pan from the heat and leave to infuse.
  2. Preheat the oven to 180 degrees C and lightly grease a 1 1/2 litre rectangular ovenproof dish.
  3. Butter the slices of bread and cut each slice into triangular quarters, leaving the crusts on. Arrange the bread in layers, buttered side up, neatly overlapping in the ovenproof dish, scattering the apricots in between the layers.
  4. Beat together the eggs, sugar and infused milk. Pour the mixture over the bread and leave to soak for 30 minutes. Gently push the bread down into the custard so that each piece is soaked. Mix together the demerara or raw sugar and cinnamon and dust over the pudding.
  5. Bake for 40–50 minutes, or until the custard is lightly set and the top is golden brown and crusty. Leave to rest for 5 minutes before serving.

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Reviews (2)


A lovely variation to an old favourite and so easy to make. Made this for a casual dinner party - everyone loved it. Will definitely make it again. - 09 Mar 2009


I thought this was one of the better bread puddings I’ve tried in a long time. Definitely a keeper! I made a smaller amount to use up some brioche I had left-over. The pudding had just enough sweetness with the apricots, and the crunchy topping of the raw sugar was perfect. Thanks for sharing! - 11 May 2013

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