Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Fruity Bread Pudding




Source of Recipe


Sainsbury's


List of Ingredients




6 slices white bread, halved
300ml Rubicon mango exotic juice drink
50g unsalted butter, melted
75g unrefined golden caster sugar
2 medium eggs, beaten
½ x 250g pack Sainsbury’s Way to Five mango & cranberry
dried fruit mix
grated zest of 1 orange
½ x 5ml spoon freshly grated nutmeg

Recipe



1. Preheat the oven to 180ºC, 350ºF, gas mark 4.

2. Lay the bread in the base of a 14cm x 26cm ovenproof dish, pour over the Rubicon juice drink and leave to stand for 10–15 minutes.

3. Mix together the butter, sugar, and beaten eggs. Stir in the dried mango and cranberry, orange zest and nutmeg and pour the mixture over the soaked bread. Place in the oven and bake for 25–30 minutes until the custard is set.

4. Remove from the oven an leave to stand for 30 minutes before cutting into squares. Delicious served warm or cold with Sainsbury’s Be Good to Yourself crème fraîche or custard.