Desserts & Baking

Baby apricot bread-and-butter puddings

15 minutes
10 to 15 minutes
Wine/Spirit Pairing
Lourensford Viognier 2009

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  • 12 slices white bread
  • 50 g butter
  • 3 free-range eggs
  • 2 cups milk
  • 60 g brown treacle sugar
  • 100 g dried apricots, chopped
  • Cinnamon, for sprinkling
  • Custard, for serving

Preheat the oven to 180°C. Cut the crusts off the slices of bread and discard. Spread each slice of bread with butter on both sides, then cut into evenly-sized cubes. Whisk the eggs, milk and sugar together to combine.
Pour the mixture over the bread cubes and gently fold together with the dried apricot. Spoon into individual moulds or egg cups and sprinkle lightly with cinnamon. Bake for 10 to 15 minutes or until set and puffy-golden. Serve with custard and enjoy.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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