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Baby apricot bread-and-butter puddings

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 to 15 minutes

Ingredients

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

Method

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.