The best delicious Apricot Bread And Butter Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Bread And Butter Pudding recipe today!
Hello my friends, this Apricot Bread And Butter Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Bread And Butter Pudding is amazingly delicious, and addictive, everyone will be asking for more Apricot Bread And Butter Pudding.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Bread And Butter Pudding.
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450 ml Milk; (15fl oz)
450 ml Double cream; (15fl oz)
1 Vanilla pod
Blanched zest of 1 lemon
5 lg Free range eggs
125 g Caster sugar; (4oz)
6 No-soak dried apricots
8 sl Brioche
A sprinkling of brown sugar
-for the
; topping
Preheat the oven to 130C/250F/gas mark. You will need an oven proof
dish approx. 6 x 8 x3 inches deep.
Split the vanilla pod in half lengthways and scrape our the seeds.
In a large pan bring the milk, cream and vanilla seeds and pod to the
boil.
Whisk the eggs and sugar together in a large bowl until frothy. Whisk
the cream mixture into the eggs. The mixture will start to lightly
thicken. At this point stir in the lemon zest.
Lightly butter the brioche. Lay half the brioche, butter side up, in
the baking dish. Chop the apricots and scatter half over the bread.
Pour on the custard gently, allowing it to be soaked up by the bread.
Scatter with the rest of the apricots, top with the rest of the
brioche, butter side up and gently pour the remaining custard in up
to the top of the dish.
Stand on a baking sheet for ease of lifting in and out of the oven
and bake for approx. 25 minutes until the custard is just set but
still slightly wobbly.
Sprinkle over the brown sugar and brown under a pre heated grill or
with a blow torch until the top caramelises to a crisp golden brown.
This is lovely served with a sharp, fresh, apricot puree.
Yields
1 servings
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