Preparation: 30 minutesCooking: one hourServes: 10
- 125g sultanas
- 50g dried apricots, chopped
- three tablespoons Cointreau
- eight slices white bread, buttered
- pinch of grated nutmeg
- one vanilla pod or one teaspoon vanilla essence
- 475ml milk
- 125g caster sugar
- 475ml whipping cream
- six eggs, beaten
- 7g apricot jam
Soak the sultanas and apricots in the Cointreau for half an hour.
Cut each slice of bread into four triangles and lay half of the triangles in the base of a large buttered ovenproof dish.
Sprinkle over two thirds of the sultanas, apricots, remaining liqueur and nutmeg.
Arrange the bread on top and sprinkle over the remaining dried fruit.
Break the vanilla and place in a pan with the milk, sugar and whipping cream. Heat to dissolve the sugar, leave to cool slightly.
Whisk the eggs into the cream mixture, Strain and pour over the bread.
Bake at 160 deg for 45 minutes to one hour until golden.
Heat the jam with 75ml of water until the jam dissolves. Brush the top of the pudding with the jam, Serve with extra cream.
Alternatives: If you prefer, remove the crust before using the bread. Substitute the bread for other varieties such as wholegrain, nut, fruit, brioche etc.
Supplied by 3663