Light apricot bread and butter pudding

Name: Light apricot bread and butter pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves: 4
Ingredients: 60 g caster sugar; 100 g dried apricots; 200 ml orange juice; double cream, to serve; 12 slices brioche; 60 g butter; 100 g dried apricots, cut into about 3–4 pieces each; 60 g pecans, chopped (optional); 150 ml cream; 150 ml milk; 4 eggs

Preparation info

Serves:
4

Difficulty
Easy
Ready in
55 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

My son does not like raisins so when I make bread and butter pudding I put apricots in their place. Using dried apricots means I can make it any time of year. Adding the coulis transforms what is thought of as a stodgy British pud into a creamy, fruity pudding, which is guaranteed to please.

Ingredients

12 slices brioche
60 g butter
100 g

Dessert
Vegetarian

Method

Spread the brioche with the butter and layer it into an ovenproof dish with the chopped apricots and pecans (if using).
Mix the cream, milk, eggs and half of the sugar in a bowl and pour over the bread. Sprinkle with the other half of the sugar and bake in the oven for