Microwave Peach & Apricot Bread Pudding

Recipe by jesso
READY IN: 47mins


  • 2
    cups skim milk
  • 1
    teaspoon vanilla
  • 3
    teaspoons brown sugar
  • 14
    cup sultana
  • 8
    slices stale white bread
  • 1
    tablespoon raspberry jam
  • 1
    (415 g) can peaches in juice
  • 1
    (415 g) can apricot halves in juice


  • 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.