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Recipe Name: Apricot Bread And Butter Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

450 Milk, 15fl oz
450 Double cream, 15fl oz
1 Vanilla pod
Blanched zest of 1 lemon
5 Free range eggs
125 Gram(s) Caster sugar, 4oz
6 No-soak dried apricots
8 brioche
A sprinkling of brown sugar
for the
Preheat the oven to 130øC/250øF/gas mark. You will need an oven
proof dish approx. 6 x 8 x3 inches deep. Split the vanilla pod in half
lengthways and scrape our the seeds. In a large pan bring the milk,
cream and vanilla seeds and pod to the boil. Whisk the eggs and sugar
together in a large bowl until frothy. Whisk the cream mixture into
the eggs. The mixture will start to lightly thicken. At this point
stir in the lemon zest. Lightly butter the brioche. Lay half the
brioche, butter side up, in the baking dish. Chop the apricots and
scatter half over the bread. Pour on the custard gently, allowing it
to be soaked up by the bread. Scatter with the rest of the apricots,
top with the rest of the brioche, butter side up and gently pour the
remaining custard in up to the top of the dish. Stand on a baking
sheet for ease of lifting in and out of the oven and bake for approx.
25 minutes until the custard is just set but still slightly wobbly.
Sprinkle over the brown sugar and brown under a pre heated grill or
with a blow torch until the top caramelises to a crisp golden brown.
This is lovely served with a sharp, fresh, apricot puree. Converted by
MC_Buster. Per serving: 285 Calories (kcal); 15g Total Fat; (48%
calories from fat); 15g Protein; 22g Carbohydrate; 63mg Cholesterol;
227mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 11
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 2.3mg
Sodium: <1mg
Potassium: 14mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g

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