Apricot and Orange Bread Pudding Recipe


125ml currants.
juice and rind of 1 orange.
8 slices white bread, crusts removed.
half a 410g can apricot halves, cut into smaller pieces.
250ml milk.
250ml cream.
45ml sugar.
4 eggs.


Preheat oven to 160°C.
Grease a 20 x 20 x 5cm ovenproof dish with butter or margarine.
In a bowl add the orange juice, orange rind and currants.
Leave the currants to soak.
Spreak one side of the bread slices with butter.
Cut the slices into quarters.
Arrange the quarted slices in the ovenproof dish and arrange the apricot halves on top.
Pour the orange juice mixture on top.
In a saucepan heat the milk, cream and sugar together, until the sugar has dissolved.
Whisk the eggs.
Add the cream mixture to the whisked eggs and beat.
Pour over the bread mixture in the ovenproof dish and leave for 15 minutes.
Bake for about 45 minutes or until the egg mixture has set and the pudding is done.
Serve with custard.