Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 1/2tablespoons butter (save 1/2 for the pan)
- 2teaspoons fresh lemon juice
- 5 slices day-old white sandwich bread
- 40grams raisins
- 3 large eggs
- 1 1/4 cups whole milk
- 3/4 cup half-and-half
- 66grams sugar
- 1teaspoons pure vanilla extract
- 320grams apricot preserves
Nutrition per serving
3020kJ / 725Cal
3020 Kilojoules or 725 Calories
35% of daily energy intake*
Protein
12.1grams
Fat
33.2grams
Carbs
92.5grams
Sugars
76.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Lightly butter an 20cm square baking dish. Butter one side of each bread slice. Cut each slice in half diagonally, and then again.
Step 2 of 4
Sprinkle the raisins on the bottom of the baking dish. Top with overlapping bread slices, buttered sides down. Beat together the eggs, milk, half-and-half, sugar, and vanilla. Pour over the bread and let stand for at least 30 minutes.
Step 3 of 4
Preheat the oven to 180°C. Place the dish in a roasting pan and add enough water to reach 2.5cm up the sides of the baking dish. Bake 30-40 minutes, until the center is barely set.
Step 4 of 4
Meanwhile, bring the preserves, lemon juice, and 1 tbsp water to a boil in a small saucepan over medium heat. Strain. Brush the mixture over the top of the pudding. Let stand 5 minutes, then serve hot.
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