This pudding is a little different to your regular bread and butter pudding but easy enough for everyday. I’ve added some cream and a little brown sugar to the original recipe but the fruit and spice combo is lovely and fragrant. Bread and butter pudding lovers should give it a try.
- 4 eggs
- 6 slices of good bread (or even some stale cake)
- Butter for spreading
- 50 g dried apricots, chopped
- 1 apple, peeled and chopped
- Zest of an orange
- 3 Tbsp runny honey
- 1 Tbsp brown sugar
- 1 tsp finely chopped fresh rosemary (or ½ tsp dried)
- 1/2 tsp cinnamon
- 1 cup of cream
- 2 cups of milk
- 1 tsp vanilla essence
- A little drizzle of olive oil
- Preheat the oven to 180°C.
- Butter the bread and cut into quarters.
- Arrange ½ the bread, butter side up in an ovenproof dish.
- Scatter on the dried apricot pieces and the chopped apple.
- Add a sprinkle of brown sugar and cover with another layer of buttered bread, butter side up.
- In a large bowl whisk together the eggs, milk, cream, honey, cinnamon, vanilla, orange zest and rosemary.
- Pour over the prepared bread and leave to soak for 30 minutes.
- Just before baking drizzle with a little olive oil and bake for 30 – 40 minutes or until risen and golden.
- Serving Size: 6