A refined bread & butter pudding recipe, without the butter! Only 230kcal per serving
10 medium slices Wholemeal Bread (Cut into diagonal quarters)
30g Demerara Sugar
2 large Free Range Eggs
350ml Skimmed Milk
1/2 teaspoon Grated Nutmeg
1/4 teaspoon Cinnamon
60g Raisins or Sultanas
30g Dried Apricots (Chopped)
Heat the oven 355°F/180°C/Gas 4.
Cover the base of a 1 litre/2 pint glass dish with half of the triangles of bread.
3.Evenly sprinkle 10g sugar and half the raisins/sultanas and apricots over the bread layer. Then lightly sprinkle with a little of the nutmeg and cinnamon/ginger. Repeat this step again leaving out the sugar.
In a large mixing bowl beat the eggs with 10g sugar and the skimmed milk until pale in colour. Pour slowly over the bread and sprinkle the last 10g sugar over the top.
Bake the in the hot oven for 40 - 45 mins until the surface is golden. Serve hot.