Fruit Bread and Butter Pudding
Fresh apricots add a beautiful, summery sharpness to this fruity bread and butter pudding
- 75g (3oz) butter, softened
- 350g (12oz) sliced fruit bread (we used Warburtons Raisin Loaf with Cinnamon)
- 150g (5oz) apricot jam
- 3 whole apricots, halved, de-stoned and the halves cut into 4
- 200ml (7fl oz) each milk and double cream
- 3tbsp sugar
- 1 heaped tsp vanilla bean paste
- 2 large free-range eggs, plus 1 yolk
- handful blanched hazelnuts, roughly chopped
This recipe works very well with nectarines and peaches, which you can then scatter with toasted almonds
Full of sharp apricots, this dessert recipe has a lovely hint of fruit that tastes great in the summer. By using fruit bread it also means that chewy raisins are tasted in each bite and add that extra layer of sweetness.
Since it only takes 15 minutes or so to prep and another 45 to cook, it’s a really quick pudding to make on a week night or weekend if you’re in need of some luxurious comfort food.
Heat the oven to 170 C, 150 C, 325 F, gas 3. Butter the bread; spread the jam on top. Cut into triangles and layer up in a 26cm (10in) ovenproof gratin dish. Arrange the apricots evenly around the bread slices.
Whisk with a fork to combine the milk, cream, sugar, vanilla and eggs. Pour all over the bread slices, scatter over the hazelnuts and bake for 30 to 40 minutes, until the bread is crisp and the custard has set with a slight wobble. Leave to stand for 5 minutes before serving.