Apricot Bread and Butter Pudding
Serves 6
Ingredients
- 12 slices raisin bread, crusts removed
- 1 x 810g can apricot halves, drained
- 1/4 cup brown sugar
- 4 eggs, lightly beaten
- 400ml Liddells Lactose Free Low Fat Long Life Milk
- 1 x 200g tub Liddells Lactose Free Apricot Yoghurt
Method
- Cut each slice of bread into 6 triangles, layer into 6 lightly greased induvidual ramekins with apricots. Sprinkle with brown sugar.
- Combine eggs, milk and yoghurt, pour evenly over the bread and stand for 5 minutes.
- Bake at 180°C for 25-30 minutes. Stand puddings for 10 minutes before serving.
Click to view recipe Nutritional Information
| Servings per yield: 6 Serving size: 295g | ||
| Per 295g Serving | Per 100g | |
| Energy (kJ) | 1496 | 506 |
| Protein (g) | 13.9 | 4.7 |
| Total Fat (g) | 7.4 | 2.5 |
| Saturated Fat (g) | 2.7 | 0.9 |
| Carbohydrate (g) | 57.0 | 19.3 |
| Sugars (g) | 34.1 | 11.5 |
| Dietary Fibre (g) | 4.5 | 1.5 |
| Sodium (mg) | 228 | 77 |
| Calcium (mg) | 221 | 75 |
| Iron (mg) | 2.5 | 0.9 |
Murray Goulburn
