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 with Mango Juice




Source of Recipe


Sainbury'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 mango and cranberry dried fruits
zest of 1 orange
½ x 5ml spoon freshly ground nutmeg



Recipe



Preheat the oven to 180°C, 350°F, gas mark 4.

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

In a medium size bowl mix the butter with the sugar, beaten eggs, then stir in the dried mixed fruit, orange zest and freshly grated nutmeg. Pour this mixture over the soaked bread. Bake in the preheated oven for 25-30 minutes until set.

Remove from the oven and leave to stand for 30 minutes before cutting into wedges or squares. Serve warm or cold with Be Good to Yourself creme fraiche or custard.