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Apricot and Vanilla Bread Pudding




Source of Recipe


Sainbury's


List of Ingredients




100g crusty white bread cut into 3 slices
25g butter
50g ready to eat apricots, roughly chopped
50g sultanas
350ml semi skimmed milk
1 vanilla pod or 1 teaspoon vanilla extract
zest of 1 lemon
2 medium size eggs, plus 1 medium size egg yolk
25g sugar
½ x 5ml spoon ground cinnamon


Recipe



Preheat the oven to 180°C, 350°F, Gas Mark 4.

Butter the bread, remove the crusts and cut into triangles.

Mix together the sultanas and apricots and sprinkle half in the base of a shallow 15 x 20cm ovenproof dish. Arrange the bread on top and sprinkle over the remaining fruit.

Heat the milk slowly with the vanilla pod and lemon zest and bring to the boil.

Beat together the eggs and sugar then pour over the hot milk, pass the mixture through a sieve before pouring over the bread.

Dust with ground cinnamon and place the dish in a roasting tin with hot water coming half way up the sides of the dish.

Bake for 30-35 minutes.