Apricot Bread and Butter Pudding
541 cal
20m prep · 50m cook
6 servings
Macro Breakdown
541
Calories (cal)
13
Protein (g)
45
Carbs (g)
34
Fat (g)
Fibre: 4g
Protein 14% Carbs 49% Fat 37%
Ingredients
Item
Weight
Cals
Brioche loaf
300g
1050
Unsalted butter
50g
357
Dried apricots
100g
241
Eggs
180g
250
Thickened cream
300g
1050
Milk
200g
100
Caster sugar
50g
200
Method
1
Preheat oven to 160°C. Butter brioche slices and arrange in a dish with chopped apricots. Whisk eggs, cream, milk and sugar, pour over the brioche and bake for 50 minutes until golden and set.