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Fruit & cinnamon bread pudding

Fruit and cinnamon bread pudding

Total Time
55 min
15 min
40 min


Dried apricots

2 tbs, finely chopped

No added sugar orange juice

2 tbs

Wholemeal bread

200 g, use 6 thick slices, crust removed


3 large

Skim milk

2¾ cup(s), (680 ml)

Ground cinnamon

1¼ tsp

Vanilla bean extract, alcohol free

1¼ tsp

White sugar

1½ tbs

Orange rind

1 tsp, finely grated

Icing sugar

½ tsp


2 medium, or peaches, halved, pitted, thinly sliced

Fresh berries

1½ cup(s), (240g), mixed variety

Oil spray

2 x 3 second spray(s)


  1. Place apricots and orange juice in a small bowl and set aside to soak. Meanwhile, lightly spray a 1 litre (4-cup) baking dish with oil. Cut each bread slice into 4 triangles. Lay bread in dish, overlapping pieces to cover base evenly.
  2. Whisk eggs in a large bowl until frothy. Whisk in milk, cinnamon, vanilla, sugar and rind. Scatter apricot mixture over bread. Pour egg mixture over bread so each piece is coated. Stand for 15–20 minutes.
  3. Meanwhile, preheat oven to 180°C. Bake pudding for 40-45 minutes or until top is crisp and browned and egg mixture puffs and is set. Stand pudding for 5 minutes, then sift over icing sugar and top with half the fresh fruit. Serve immediately with remaining fruit.


If fresh summer fruits are not available, use thawed, unsweetened frozen fruit instead. Top the pudding with 1 tsp icing sugar just before serving. The spice in this bread pudding is a terrific way to liven up a healthy breakfast. You can experiment with nutmeg, ground ginger, clove, and allspice, too. Best eaten warm and freshly baked!