Bread & Butter Pudding

Ingredients

• Raisins

  Seedless

  ¼ cup, packed or 41g

• Brown Bread - Gluten free (40g - 1 Slice)

  3 servings or 300g

• Apricots, dried

  Sulfured, uncooked

  ¼ cup, halves or 33g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  180g

• 1 Whole Egg

  1 serving or 100g

• Brown sugar

  2 tsp brownulated or 6g

• Vanilla extract

  1 tbsp or 13g

Directions

1. 1.Preheat oven to 180 Celsius. Grease a 180ml ovenproof dish. 2.Remove crust from bread, cut each slice into quarters. Layer bread, overlapping slightly Raisins and apricots in dish. 3.To make custard – bring milk and extract to the boil in small saucepan. Whisk egg and sugar in a small bowl until combined. Gradually whisk hot milk mixture into egg mixture. 4.Pour custard over bread, stand 15 minutes. 5.Place dish in small baking dish. Pour enough boiling water into baking dish to come halfway up sides of dish. Bake about 25 min or until puddings set. Remove puddings from dish, stand 5 minutes before dusting with icing sugar.

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