Apricot Bread Pudding Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
SpecialityMain Ingredient


 Whole meal bread slices10 , crusts removed
 Dried apricots2 1⁄2 Ounce, chopped (75 Grams)
 Yolk free egg mix6 1⁄2 Ounce, thawed (200 Grams)
 Evaporated skim milk8 Fluid Ounce (1 Cup Or 250 Milliliter)
 Skim milk16 Fluid Ounce (2 Cups Or 500 Milliliter)
 Honey2 Tablespoon
 Ground cinnamon1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 506 Calories from Fat 22

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.68 g3.4%

Trans Fat 0 g

Cholesterol 14.9 mg

Sodium 1101.7 mg45.9%

Total Carbohydrates 67 g22.3%

Dietary Fiber 3.3 g13.3%

Sugars 33 g

Protein 52 g103.4%

Vitamin A 17.1% Vitamin C 2.4%

Calcium 40.6% Iron 13.9%

*Based on a 2000 Calorie diet


1. Cut each slice of bread in half diagonally. Arrange one-third of the bread triangles in a lightly greased 20 cm/8 in souffle dish. Sprinkle with half the apricots and layer with another one-third of the bread triangles. Top with remaining apricots and bread, placing 6 triangles around the outside of the dish and cover pudding with remaining slices.
2. Place egg mix, evaporated and skim milks and honey in a bowl and whisk to combine. Pour over bread then sprinkle with cinnamon.
3. Place souffle dish in a baking dish with enough boiling water to come halfway up the sides of the dish and bake for 40 minutes or until a knife inserted into the centre comes out clean.