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Bread and butter pudding

Fig bread and butter pudding

14
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Moderate
Old-fashioned puddings are the best. This twist on a classic features marmalade, orange juice and figs, which add a rich yet refreshing depth

Ingredients

Dried fig(s)

50 g, (semi-dried), chopped

Sultanas

1 tbs

No added sugar orange juice

⅓ cup(s), (80ml)

Caster sugar

2 tbs

Egg(s)

3 medium

Egg white

2 medium

Vanilla bean extract

1 tsp

Skim milk

1½ cup(s), (375ml)

White bread

206 g, (8x35g), crusts removed, halved diagonally

Orange marmalade

⅓ cup(s), (115g), (orange)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity shallow ovenproof dish with oil. Place f igs, sultanas and orange juice in a small saucepan over low heat and simmer for 1 minute. Set aside for 20 minutes.
  2. Meanwhile, whisk sugar, eggs, egg whites, vanilla and milk in a medium bowl. Spread bread with marmalade. Arrange half the bread slices, slightly overlapping, in prepared dish. Sprinkle with half the fig mixture. Repeat layering with remaining bread. Pour over egg mixture and sprinkle with remaining fig mixture. Set aside for 10 minutes.
  3. Bake for 45–50 minutes or until pudding is golden and set. Serve warm or at room temperature.

Notes

TIP: You can use apricots or cranberries instead of figs.

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