Apricot bread pudding
Turn a traditional bread-and-butter pudding into a delicious healthy dish by adding dried apricots and fruit bread. This dessert is very easy to make and a wonderful pudding to enjoy on a cold winter night. For the best results, use a fruit loaf that is dense and heavy.
Ingredients
Serves: 6
- 60 g dried apricots, chopped
- 1 tablespoon brandy
- ½ teaspoon mono- or polyunsaturated margarine
- 6 slices low-GI fruit bread, crusts removed
- 1½ tablespoons apricot jam
- 3 eggs
- 2 tablespoons caster sugar
- 1 teaspoon vanilla essence
- 400 ml skim milk
- vanilla yogurt or reduced-fat ice-cream, to serve (optional)
Directions
Preparation:20min ›
Cook:1hour15min ›
Ready in:1hour35min
- Preheat oven to 180°C. Grease a 6-cup (1.5 litre) shallow baking dish with margarine. Place apricots and brandy in a small bowl and set aside.
- Spread bread with apricot jam and halve into triangles. Place bread in the prepared dish, slightly overlapping, sprinkling with apricots.
- Whisk eggs with sugar and vanilla, add milk and whisk again to combine. Pour over bread and stand for 30 minutes.
- Bake the pudding for 40 to 45 minutes until the centre has just set.
- Serve with vanilla yoghurt or reduced-fat ice cream.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (3)
Used different ingredients. I used stale Cinnamon doughnuts in place of bread... It made the tastiest bread and butter pudding I've ever had - not particularly healthy though! - 10 Nov 2010
My husband the mild diabetic in the family loved this dessert, and that's saying something as he really dislikes baked custard type desserts and to our family's disappointment really had a dislike to bread and butter pudding. He asked me to bake it again - that should tell you how nice it is.... - 01 Jun 2010
Altered ingredient amounts. Sustituted LoGiCane Low GI Sugar for the castor sugar, 1 teaspoon of Brandy essence in table spoon of water instead of brandy, and I used the Burgen fruit and muesli bread and with the apricot jam I added a tiny smear of marmalade. Otherwise just the same as the recipe above. - 01 Jun 2010
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