Summer Time Bread & Butter Puddings


  • 65 min
  • Serves 6
  • Easy


10-12 thick slices stale multi-grain bread, crusts removed

50g butter, softened

100g white chocolate, roughly chopped

½ cup Apricots, chopped

1/3 cup Ground Almonds

1 punnet strawberries, hulled and sliced

3 large eggs

Pinch salt

2 cups milk

½ cup sugar

1 tsp vanilla extract

½ cup 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.

Created by Julie Le Clerc