Apricot and Orange Bread Pudding with Almond Crust
Torn bread soaks up orange custard and soft dried apricots, then bakes under a thin, buttery almond crust.
Ingredients
Serves 6- 40gunsalted butter
- 300gday-old white bread, torn into rough 3cm pieces
- 180gdried ready-to-eat apricots, roughly chopped
- 4large eggs
- 90gcaster sugar
- a pinch of fine salt
- 80mlorange juice
- 4gfinely grated orange zest
- 500mlwhole milk
- 150mldouble cream
- 45gflaked almonds
- 30gdemerara sugar
Method
- Heat the oven to 180°C fan. Grease a 2-litre ovenproof dish with 5g of the butter, then scatter in the torn bread and chopped apricots.
- Whisk the eggs, caster sugar, salt, orange zest, orange juice, milk and double cream in a large bowl until the sugar has mostly dissolved.
- Pour the custard over the bread and press the pieces down gently so they absorb it. Leave for 25 minutes until the bread is soft and swollen, with a few craggy edges still showing.
- Melt the remaining 35g butter in a small pan over a low heat for 2 minutes until just melted. Stir it through the flaked almonds and demerara sugar.
- Scatter the almond mixture evenly over the pudding. Bake for 35 to 40 minutes until deeply golden on top and the custard is set at the edges with only a slight wobble at the centre.
- Leave the pudding to stand for 10 minutes until the custard settles and cuts into soft, spoonable portions.
Per serving
- kcal
- 472
- protein
- 11g
- fibre
- 3.1g
- carbs
- 46.6g
- fat
- 27.8g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.