Bread and Apricot Pudding

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • whole wheat or multi grain bread - 6 slices
  • sun flower oil - 1 tbsp
  • apricot jam (no sugar added) - 3 tbsp
  • raisins - 4 tbsp
  • soft dried apricots - 150 gm, chopped
  • sugar (sugar substitute) - 2 tbsp
  • milk - 500 ml
  • egg - 1
  • egg whites - 2
  • vanilla essence - 1 tsp

How to Make Bread and Apricot Pudding

  • Spread the bread slices with oil and jam.
  • Cut each slice into two parts.
  • Sprinkle the base of a baking dish with 1/3 of raisins and apricots.
  • Arrange the bread slices over it, jam side up.
  • Sprinkle remaining raisins and apricots over it.
  • Dissolve the sugar substitute in milk.
  • Lightly beat the egg and egg whites together.
  • Pour the milk over the beaten egg.
  • Stir in the essence.
  • Pour the milk and egg mixture slowly over the bread in the baking dish.
  • Pour boiling hot water in a deep baking tray, to a depth of 3-4 cm.
  • Place it in an oven (160C) and place the pudding dish in it.
  • Bake for about 1.5 hour, till the pudding is set.
  • Serve warm or cold.