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Fruity bread and butter pudding

A fruity twist on an old staple, which also helps to use up uneaten fruit bread or even panettone.
V
Vegetarian
120
Minutes preparation and cooking
6-8
Servings
Easy
Degree of difficulty

Fruity bread and butter pudding




Ingredients

500g fruit bread or panettone
¾ cup mixed dried fruit
50g mixed peel
¼ cup almonds, chopped
1½ tbs mixed spice
2 tsp cinnamon
600ml reduced fat milk
2 large eggs, beaten
100g brown sugar
Zest 1 lemon
100g butter, melted

Method

  1. Preheat oven to 180°C.
  2. Tear the bread into pieces and place into a large mixing bowl. Add the fruit, peel, almonds and spices and mix with the bread.
  3. Pour in milk and then using fingers, mix everything together well and continue to break up the bread. 
  4. Add eggs, sugar and lemon zest and stir well. Set aside for 15 minutes to soak.
  5. Grease and line a 20cm cake tin.
  6. Add melted butter to the bread mixture, stir well and then add to the cake pan.
  7. Bake for 90 minutes or until firm and golden. Serve with fresh or dried fruit (cranberries, sultanas, blueberries, etc).

Tip: This is great for using up stale bread of any kind – sliced bread, bread rolls or even hot cross buns.

Leftovers: Leftovers will keep in the fridge for 1–2 days

Variation: Use this as a base recipe and include any fruit or nuts you like – thinly sliced apple makes a great addition.