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Fruit bread and butter pudding

A fruity twist on the classic dessert.
6
15M
1H 10M
1H 25M

Transform the classic bread and pudding pudding with your fave fruit bread for a flavour-packed and wallet-friendly dessert.

Ingredients

Method

1.

Preheat oven to 160C fan-forced (180C conventional). Lightly grease a 4-litre ovenproof casserole dish.

2.

Combine cream, vanilla and milk in a medium saucepan on medium heat. Bring to a simmer, then remove from heat and set aside 5 mins.

3.

In a bowl, whisk eggs and half honey together. Gradually whisk in warm milk mixture until combined.

4.

Combine butter and zest in a small bowl. Spread onto each side of bread slices Arrange in dish, slightly overlapping. Scatter over raspberries.

5.

Pour egg over bread Set aside 15 mins. Place dish in a roasting pan dish. Add enough just-boiled water to come up to the sides of the dish.

6.

Bake 55-60 mins, until just set.

7.

Serve warm, drizzled with extra honey and a dusting of icing sugar, topped with ice cream and extra fresh raspberries and blueberries.

You might also like:

Soft-centred mocha pudding

Peach and raspberry pudding

Easy apple and caramel self-saucing pudding

You might also enjoy making this Rhubarb-berry Donut Pudding

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