This recipe is great for Dessert. Serves 6.
Ingredients
12 slices raisin bread, crusts removed
1 x 810g canned apricot halves, with juice reserved
1/4 cup brown sugar
4 eggs, lightly beaten
2 cups (500ml) Pauls Zymil Low Fat Milk
Method
- Cut each slice of bread into 6 triangles.
- Layer bread into 6 lightly greased individual ramekins and add apricots. Sprinkle with brown sugar.
- Combine eggs, milk and apricot juice and pour evenly over the bread. Stand for 5 minutes.
- Bake at 180C for 25-30 minutes. Stand puddings for 10 minutes before serving.
Nutritional analysis per serve
| Serving size | 1 pudding (320g) |
|---|---|
| Energy | 1400kJ (335Cal) |
| Protein | 13g |
| Fat, Total | 7g |
| - Saturated | 2g |
| Carbohydrate | 52g |
| - Sugars | 31g |
| Dietry Fibre | 4g |
| Sodium | 215mg |
A serve of Apricot Bread and Butter Pudding is:
Low in fat
Low in saturated fat
A good source of fibre
Low in sodium
Nut free
Lactose free
