Apricot Bread and Butter Pudding
Calories: 528.2|Fat: 12.3|Carbohydrates: 93.3|Protein: 15
| 1 hour 10 minutes
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Apricot Bread and Butter Pudding is a slight variation of the everyday old favourite – served hot or warm from the dish. The apricots add a welcome tang.
Bread, butter, and just a few other things: eggs, milk, cream (or more milk), sugar, plus sultanas or raisins, dried apricots, and a choice between cinnamon and nutmeg for flavour.
Why You’ll Like It
- Tastes like a croissant but easier to bake!
- Pairs perfectly with almost anything.
- A humble recipe now served at high-end bistros.
- Enjoy the British Foodie lifestyle without spending a fortune!
For the Perfect Bread and Butter Pudding
- Don’t use STALE, HEAVY, or SEEDED bread such as rye, buckwheat, or savoury options like bacon pull-apart bread.
- Opt for plain white bread, such as sliced bread, rolls, and buns. Sweetbreads are also a great choice.
What You Need
- Apricots – Use dried apricots. You can also subs with fresh apricots or make the pudding without them.
- Sultanas – Subs the sultanas with any dried fruit. In December, I especially love cranberries giving that subtle red hint to the dish.
- Bread – Use lightly buttered medium-sliced white bread. You can subs this with soft sliced bread.
- Spices & Flavourings – Use ground nutmeg or cinnamon. Add also some vanilla extract and fresh lemon juice.
- Dairy – Use milk and single cream. For dairy-free use and plant-based milk and single cream. I find soya milk and oat milk the best substitutes for the recipe.
- Sugar – Use caster sugar or subs with normal sugar.
- Eggs – Use 3 large eggs lightly beaten.
Saving The Bread Butter Pudding For Later
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Leftovers: Allow the pudding to cool completely at room temperature before storing. Store leftovers in an airtight container or tightly covered with plastic wrap in the refrigerator for 2-3 days.
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Freezing: If you want to freeze the pudding for longer storage wrap the cooled pudding tightly in plastic wrap or aluminium foil and place freezer-safe container for up to 1-2 months. Thaw frozen pudding in the refrigerator overnight before reheating.
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Reheating:
- Oven: Reheat individual servings in a preheated oven at 160°C (320°F) for about 15-20 minutes or until warmed through.
- Microwave: Microwave on medium power for 1-2 minutes per serving until heated.
How to Serve Apricot Bread and Butter Pudding
There are plenty of ways how to serve the bread and butter pudding. Anything that goes well on toast can be used!
STANDARD choices include custard – heaven’s choice, offering a taste of what’s up there. This description may sound too flowery, but even writing about it makes me drool. You can also serve with a traditional British fruit syrup or vanilla ice-cream
And if you want to be more CREATIVE try these. I love the first option the most!
- Peanut Butter and Banana
- Acai or blackberry coulis
- Greek yoghurt, strawberries and chia seeds
- Chocolate pudding and toasted hazelnuts
- Lemon curd (or apple curd)
- Whipped cream like for girdle scones
Health Info
- Calories: 528.2
- Sugar: 59.4
- Sodium: 429.2
- Fat: 12.3
- Carbohydrates: 93.3
- Fiber: 9.7
- Protein: 15
Apricot Bread Pudding Recipe
Servings 6 poeple
Calories 528.2kcal
Description
Apricot Bread and Butter Pudding is a slight variation of the everyday old favourite – served hot or warm from the dish. The apricots add a welcome tang.
Ingredients
- 175 g (6 oz) dried apricots
- 75 g (3 oz) sultanas
- 450 g (1 lb) medium-sliced white bread, lightly buttered
- ½ tsp nutmeg (or powdered cinnamon) grated
- 225 ml (8fl oz) milk
- 225 ml (8fl oz) single cream
- 175 g (6 oz) caster sugar
- ½ tsp vanilla essence
- 3 large eggs lightly beaten
- 2 tsp lemon juice
Instructions
- Soak the apricots in mineral water overnight.
- Preheat the oven to 180°C (350°F).
- Butter a 1½ litre souffle dish.
- Soak the sultanas in hot water for 10 minutes, then drain and mix with ⅓ of the apricots. Reserve the rest of the apricots and their soaking liquid for the sauce.
- Remove the crusts from the bread and cut into triangles.
- Line the sides of the souffle dish with the bread, buttered side up, and layer the remaining bread in the dish with the sultanas, apricots, and a sprinkling of nutmeg or cinnamon.
- In a saucepan, heat the milk, cream, and ⅔ (4oz) of the caster sugar to boiling point. Remove from the heat, add a few drops of vanilla (½ tsp), and stir in the beaten eggs.
- Pour the milk mixture over the bread and let it soak for a few minutes.
- Cover the dish with foil and place it in a large, deep roasting tin. Pour boiling water around the dish so that it comes halfway up the sides.
- Bake for 50 minutes or until set and firm. Remove from the oven and allow to cool slightly before turning out onto a serving dish.
- To make the sauce, place the remaining apricots and their soaking liquid into a saucepan and simmer for around 15 minutes. Add the remaining sugar and lemon juice, and stir until dissolved. Blend the mixture in a liquidizer until smooth.
- Serve the pudding with some fruit sauce.
Recipe Notes:
- Cooking Tips: For perfect bread and butter pudding, avoid stale, heavy, or seeded bread. Opt for plain white bread, sweetbreads, or soft rolls and buns
- Serving:
- Standard choices: Custard, traditional British fruit syrup, vanilla ice cream.
- Non-Standard: Peanut butter and banana, acai or blackberry coulis, Greek yogurt with strawberries and chia seeds, chocolate pudding with toasted hazelnuts, lemon or apple curd, whipped cream.
- Storing: To store bread and butter pudding, cool completely, refrigerate in an airtight container for up to 3 days, or freeze wrapped tightly for 1-2 months. Reheat before serving.
- Apricots: Use dried or fresh apricots or omit them.
- Sultanas: Substitute with any dried fruit, such as cranberries.
- Bread: Use lightly buttered medium-sliced white bread or soft sliced bread.
- Spices & Flavourings: Use ground nutmeg, cinnamon, vanilla extract, and fresh lemon juice.
- Dairy: Use milk and single cream; for dairy-free, use soya or oat milk.
- Sugar: Use caster sugar or normal sugar.
- Eggs: Use 3 large eggs, lightly beaten.