Apricot Bread Pudding Recipe
Ingredients
| 10 slices wholemeal bread, crusts removed | ||
| 75 g/2 1/2 oz dried apricots, chopped | ||
| 200 g/6 1/2 oz yolk-free egg mix, thawed | ||
| 1 cup / 250 ml/8 fl oz evaporated skim milk | ||
| 2 cups / 500 ml/16 fl oz skim milk | ||
| Honey | 2 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
Directions
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.
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.
Chef
