Top Tip
Make this more versatile by using gluten-free bread
Apricot Bread & Butter Pudding with Cinnamon Custard
Desserts
Food
British
Vegetarian
Mix things up with the classic pud by pairing it with flavoured custard
10 Servings
Ingredients
For the custard:
70g custard powder
4g cinnamon
1l semi-skimmed milk
40g granulated sugar
For the pudding:
1kg bread, crusts removed (gluten-free if required)
100g butter
80g apricot jam
16 medium eggs (800g weight)
800ml semi-skimmed milk
20ml vanilla essence
150g sultanas
150g dried apricots, chopped
100g caster sugar
2g mixed spice
Method
- For the custard: whisk together the custard powder, cinnamon and 100ml of the milk into a smooth paste.
- Bring the remaining 900ml of milk to the boil in pan.
- Whisk in the custard paste and bring back to a simmer, stirring continuously. When it coats the back of the spoon, add in the sugar and mix through. Store hot until required.
- For the pudding: spread each slice of bread with a light layer of butter and then apricot jam. Cut the bread into diagonal halves.
- Whisk together the eggs, milk and vanilla essence.
- Place the bread in an ovenproof dish in an even layer. Add a third of the dried fruits and repeat until all the fruit and bread have been used.
- Evenly pour the milk and egg mixture over the bread.
- Leave the pudding for a few mins to allow the bread time to absorb some of the liquid. Then sprinkle over the caster sugar and mixed spice.
- Bake at 180C for 25-30 mins or until the custard is set. Serve warm with the cinnamon custard.
