10-12 thick slices stale multi-grain bread, crusts removed
50g butter, softened
100g white chocolate, roughly chopped
½ cup Alison’s Pantry Apricots, chopped
1/3 cup Alison’s Pantry Ground Almonds
1 punnet strawberries, hulled and sliced
3 large eggs
2 cups milk
½ cup sugar
1 tsp vanilla extract
½ cup Alison’s Pantry Sliced Natural Almonds
Icing sugar, to dust
- Butter 6 individual 200ml capacity tin cans (or muffin tins, if preferred). Butter bread and cut in quarters.
- Layer bread in prepared tins, alternating with a sprinkling of chocolate, apricots, almonds and strawberry slices. Press down well. Make sure top layer of bread is attractively arranged.
- Preheat oven to 160°C. Beat eggs, salt, milk, sugar and vanilla together. Pour into tins, dividing evenly. Set aside for ½ hour so that bread completely absorbs liquid.
- Sprinkle puddings with sliced almonds. Bake for 30 minutes. Puddings will inflate slightly when cooked, deflating again once cold.
Serve warm, dusted with icing sugar and whipped cream on the side.
This recipe was created by Julie Le Clerc for Alison’s Pantry.