Bread and Butter Pudding

4
50m
Bread and Butter Pudding
  • 250g wholemeal/white bread, with no crusts
  • 4 eggs, beaten
  • 250ml Alpro Soya Drink
  • 200ml Alpro More Fruits No Added Sugar Mango Big Pot
  • 2tsp vanilla extract
  • 60g soft ready to eat apricots, snipped into pieces
  • 60g dried cherries
  • 60g soft ready to eat figs, snipped into pieces
  • Large orange, zest and juiced
  • 25g light golden brown sugar
  • 50g margarine or butter

Ingredients
!

  • 250g wholemeal/white bread, with no crusts
  • 4 eggs, beaten
  • 250ml Alpro Soya Drink
  • 200ml Alpro More Fruits No Added Sugar Mango Big Pot
  • 2tsp vanilla extract
  • 60g soft ready to eat apricots, snipped into pieces
  • 60g dried cherries
  • 60g soft ready to eat figs, snipped into pieces
  • Large orange, zest and juiced
  • 25g light golden brown sugar
  • 50g margarine or butter

Preparation
!

1

Pre heat the oven to 170ºc fan, 180º conventional (top & bottom heat), gas 4

2

Slice the bread if necessary and cut the crusts off before weighing it.

3

Spread the slices of bread with butter or spread and cut each slice into two diagonally, to form triangles.

4

Mix the eggs, soya drink, mango alternative to yogurt and vanilla together in a jug.

5

Grease the base and sides of a 23 x 23 x 6cm dish and place one layer of bread triangles on the base and sprinkle with three quarters of the fruit. Pour the orange juice and zest evenly over the bread.

6

Place another layer of triangles over the top and sprinkle with the remaining fruit.

7

Pour the egg mixture evenly over the top, ensuring that all the bread is soaked.

8

Sprinkle the sugar over the surface.

9

Place the tray/dish in a ‘bain marie’, a tray containing water that is deep enough to come half way up the sides of the try/dish. This cooks the egg mixture gently.

Cook in the oven for 30 minutes or until it is golden brown

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