Apricot custard bread and butter pudding

Name: Apricot custard bread and butter pudding
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Tbsp Butter, softened; 6 slices Fruit bread; 1 cup Custard; 400 g Apricots, tinned apricots (Main); 3 Eggs; 1 cup Milk; 1 tsp Vanilla essence/extract; 1 cup Cream, plus extra to serve; ¼ cup Brown sugar, plus extra to serve

30 min

for 4 people

Babiche Martens

By

Amanda Laird

Food writer

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Ingredients

2 Tbsp	Butter, softened
6 slices	Fruit bread
1 cup	Custard
400 g	Apricots, tinned apricots (Main)
3	Eggs
1 cup	Milk
1 tsp	Vanilla essence/extract
1 cup	Cream, plus extra to serve
¼ cup	Brown sugar, plus extra to serve

Directions

Preheat oven to 180C. Butter the slices of bread and cut into quarters, lay in a baking dish with custard and apricots in between.
Whisk the eggs with vanilla, milk, cream and sugar, then pour over the bread, custard and apricots.
Let sit for 15 minutes to allow the bread to soak up some of the liquid, then sprinkle with extra sugar and bake for 30 minutes or until firm. Serve with cream.