Microwave Peach & Apricot Bread Pudding
photo by katew
- Ready In:
- 47mins
- Ingredients:
- 9
- Yields:
-
1 Large Casserole Dish
- Serves:
- 8
ingredients
- 2 cups skim milk
- 2 eggs
- 1 teaspoon vanilla
- 3 teaspoons brown sugar
- 1⁄4 cup sultana
- 8 slices stale white bread
- 1 tablespoon raspberry jam
- 1 (0.91 g) can peaches in juice
- 1 (0.91 g) can apricot halves in juice
directions
- Cut 6 slices of bread into squares approx.
- 1 inch x 1 inch.
- Place in large casserole dish, with sultanas.
- Using a can opener, open fruit can approx 1 cm on either side of lid.
- Drain liquid into jug.
- Open rest of can.
- Roughly chop fruit while in can and add to the bread.
- Toss through.
- Pour a little of the juice over bread to slightly moisten.
- Cut remaining 2 slices of bread into quarters, spread with jam.
- Place over top of mixture.
- Beat Eggs, add milk, vanilla, and sugar.
- Pour over bread mixture making sure every piece of bread is moistenned.
- Stand for 5 minutes, or until bread is quite moist.
- Sprinkle with cinnamon.
- Microwave on Medium-High for 12 minutes.
- Stand for 5 minutes.
- Microwave on High for 5 minutes.
- Stand for 5 minutes.
- Microwave on Medium High for 10 minutes.
- Stand until cool enough to serve.
- Tip- Is nice served cold for breakfast with a little evaporated skim milk, or low-fat yoghurt.
- Variations- If not sweet enough for you try drizzling honey, maple syrup, or caramel topping.
- Or when making, substitute skim milk and sugar for large can (440ml) of evaporated skim milk.
- You could also try using slice stale sponge rolletes, and old sponge cake, raisin or fruit bread in place of plain bread.
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