Apricot bread and butter pudding made healthier

Author: HFG staff

Photographer: HFG staff

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Enjoy a serving of our apricot bread and butter pudding made with reduced-sugar jam and tinned apricots.

Serves: 6

Time to make: 35 mins , plus soaking

Hands-on time: 15 mins

Ingredients

More weights & measures

spray oil, to grease
about 10 slices fruit or raisin bread slices
¼ cup reduced-sugar apricot jamjellyX
400g tin apricot halves in natural juice, drained and chopped
2 eggs
2 tablespoon icingfrostingX sugar, plus extra, to dust
¾ cup light evaporated milk
1 cup skim milk

Instructions

Stay Awake

1 Heat the oven to 190°C/fan 170ºC/gas 5. Grease a 1.5 litre ovenproof dish with spray oil.

2 Spread one side of each bread slice with the jam. Cut each slice into 4 pieces, then arrange them in the prepared dish along with the apricots.

3 In a mixing bowl, whisk the eggs with the 2tbsp icing sugar and the evaporated and skimmed milks until combined. Pour over the bread, then set aside for 10 min to soak.

4 Bake for 15–20 min until just set and golden. Dust with icing sugar to serve.

Nutrition Info (per serve)

Calories 244 cal

Kilojoules 1021 kJ

Protein 9.6 g

Total fat 5.4 g

Saturated fat 1.9 g

Carbohydrates 39.9 g

Sugar 28.6 g

Dietary fibre 1.7 g

Sodium 236 mg

Calcium 190 mg

Iron 1.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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