Apricot bread and butter custards
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Clean out your pantry of day-old white bread and other staples to make a delicious dessert that’s a winner for taste and tidiness!
Ingredients
White bread
140 g, crusted removed, 6 slices
Apricot jam
2 tbs
Dried apricots
¼ cup(s)
Skim milk
1 cup(s)
Egg(s)
2 small
Caster sugar
1 tbs
Vanilla bean extract
1 tsp
Flaked almonds
1 tbs
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Spread each slice of bread with jam and cut into 4 triangles. Press half the bread into four ½-cup (125ml) capacity ovenproof dishes and place on a baking tray. Sprinkle dried apricots over bread in dishes.
2
Whisk milk, eggs, caster sugar and essence in a jug until combined. Pour half the egg mixture over bread and apricots. Top with remaining bread and gradually pour over remaining egg mixture, allowing it to soak into the bread.
3
Sprinkle with almonds and bake for 20–25 minutes or until custard is set and golden. Serve dusted with icing sugar.
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