Fruit and cinnamon bread pudding
2 tbs, finely chopped
200 g, use 6 thick slices, crust removed
2¾ cup(s), (680 ml)
Vanilla bean extract, alcohol free
1 tsp, finely grated
2 medium, or peaches, halved, pitted, thinly sliced
1½ cup(s), (240g), mixed variety
2 x 3 second spray(s)
- 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.
- 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.
- 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.