Fruit bread and butter pudding
Time to make: 40 mins
(at time of publication)
Nutrition Info.(per serve)
- vegetable oil spray
- 6 slices fruit bread, cut into quarters
- 4 tablespoons orange marmalade
- 425g tinned pineapple pieces in juice, drained
- 3 eggs
- 1/4 cup castor sugar
- 300ml trim milk
- 600ml custard to serve
- icingfrostingX sugar or nutmeg to sprinkle
Total fat 6g
Saturated fat 3g
Dietary fibre 1g
1 Preheat the oven to 160°C. Spray a 19cm square ovenproof dish with vegetable oil spray.
2 Spread 12 of the bread quarters on one side with half of the marmalade. Line the base of the dish with this bread, marmalade side up. Spoon over pineapple.
3 Spread the remaining bread quarters with the remaining marmalade and place on top of the pineapple layer.
4 Place the eggs and sugar in a medium bowl and whisk until frothy. Add the milk and whisk again to combine. Pour the egg mixture over the bread layer to cover the pudding and gently push down on the bread to completely soak it.
5 Bake for 30-35 minutes, until firm and golden. Sprinkle with icing sugar or nutmeg. Serve warm with custard.