Apricot and Sultana Bread & Butter Pudding

Thursday, 31 January 2019 8:32:00 am Pacific/Auckland

A classic feel-good dessert with a twist. Made with citrusy orange zest, dried apricots, and sultanas you’ll be going back for seconds!

Serves: 4-6
Prep time: 15-20 mins
Cooking time: 30-40 mins


50g butter, room temperature plus extra for greasing
1 baguette, sliced into 1.5cm thick rounds
40g dried apricots, finely chopped
50g sultanas
275ml full-fat milk
60ml cream
50g caster sugar
½ orange, zested
3 eggs, beaten
freshly grated nutmeg



Pre-heat the oven to 180°C.

Grease a 1.2 litre oblong or oval enamel baking dish with butter.

Butter one side of the baguette rounds.

Arrange one layer of buttered baguette over the base of the baking dish.

Sprinkle with half the apricots and sultanas.

Cover with another layer of the baguette slices and the remaining dried fruit.

In a large jug add the milk, cream, caster sugar, and orange zest and whisk to combine.

Add the eggs to the milk mixture and whisk to combine again.

Pour the milk mixture over the baguette slices.

Press down the baguette slices gently to help absorb the egg mixture, leave to soak for 10 mins.

Sprinkle over some freshly grated nutmeg.

Bake in the Pre-heated oven for 30-40 mins.

Serve in bowls dusted with icing sugar and a scoop of your favourite ice cream.

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