Apricot bread & butter pudding with cinnamon custard
A firm hot dessert favourite in this case with the added benefit of being prepared using gluten free bread.
Ingredients
Cinnamon custard:
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Cinnamon 4 g
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Granulated sugar 40 g
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Custard powder 70 g
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Semi skimmed milk 1 l
For apricot bread and butter pudding:
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Apricot jam 80 g
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Egg- Medium - 16no. 800 g
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Caster sugar 100 g
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Vanilla essence 20 ml
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Sultanas 150 g
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Dried apricots- Chopped 150 g
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Mixed spice 2 g
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Gluten free bread- Crusts removed 1 kg
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MEADOWLAND Professional 250g 100 g
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Semi skimmed milk 0.8 l
Preparation
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Cinnamon custard:
- Whisk together the custard powder, cinnamon and 100ml of the milk into a smooth paste.
- In a pan place in the 900ml of milk and bring to the boil.
- Whisk in the custard paste and bring back to a simmer stirring continuously.
- When it coats the back of the spoon add in the sugar and mix through.
- Store hot until required.
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For apricot bread and butter pudding:
- Spread each slice of bread with a light layer MEADOWLAND Professional 250g and then with the apricot jam.
- Cut the bread into diagonal halves.
- Whisk together the eggs, milk and vanilla essence.
- Place the bread in an oven proof dish and create an even layer then add on a third of the dried fruits and repeat until all of the fruit and bread have been used.
- Evenly pour the milk and egg mixture over the bread.
- Leave the pudding for a few minutes to allow the bread time to absorb some of the liquid.
- Then sprinkle over the caster sugar and mixed spice.
- Bake at 180°C for 25-30 min. or until the custard is set.
- Serve warm with the cinnamon custard.
Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.
