Good, better, best
+ Good – Use ready-made custard to save time and stir in some cinnamon.
++ Better – Recipe
+++ Best – Upgrade the bread to sourdough or panettone (gluten-free if needed).
Ingredients
• 4g cinnamon
• 40g granulated sugar
• 70g custard powder
• 1l semi-skimmed milk
• 80g apricot jam
• 16 eggs
• 100g caster sugar
• 20ml vanilla essence
• 150g sultanas
• 150g dried apricots, chopped
• 2g mixed spice
• 1kg gluten-free bread, crusts removed
• 100g butter
• 800ml semi-skimmed milk
Method
- For the custard: whisk together the custard powder, cinnamon and 100ml of the milk into a smooth paste. Place the 900ml of milk in a pan and bring to the boil.
- Whisk in the custard paste and bring back to a simmer, stirring continuously. When it coats the back of the spoon, add the sugar and mix through. Keep warm.
- For the pudding: spread each slice of bread with a light layer of butter and then with the apricot jam. Cut the bread into diagonal halves.
- Whisk together the eggs, milk and vanilla essence and place the bread in an ovenproof dish. Create an even layer then add a third of the dried fruits and repeat until all the fruit and bread has been used.
- Pour the milk and egg mixture evenly over the bread. Leave the pudding for a few minutes to allow the bread time to absorb some of the liquid. Then sprinkle over the caster sugar and mixed spice.
- Bake at 180°C for 25-30 mins or until the custard is set. Serve warm with the cinnamon custard.
