Bread Pudding with Stewed Dried Fruit PICTURE: Fatima Sydow
Bread Pudding with Stewed Fruit


For the bread pudding:

8 slices white bread, crust removed

1 litre milk

4 tbs custard powder mixed with half a cup of milk

8 large eggs

1 cup of sugar

2 tbs soft butter

2 tsp vanilla essence

3 cardamom pods

3 cinnamon sticks

For the sauce:

2 tbs fine apricot jam

4 tbs boiling water


In a large bowl, beat the sugar and butter for a minute.

Add the eggs and beat well for about 2 minutes.

Add the rest of the ingredients and mix well until you see the bread is well incorporated and quite mushy and the sugar has dissolved.

Pour the mixture in a greased deep baking oven pan and bake in a preheated oven at 170°C for 55 minutes or until you see the edges turn a golden brown.

Remove from oven.

For the sauce:

Mix together 2 tablespoons of fine apricot jam with 4 tablespoons of boiling water until smooth.

Pour this mixture over the hot pudding.

Take it a step further and make stewed dried fruit by boiling 2 cups of mixed dried fruit in 3 cups of water, 1 cup of sugar and 2 cinnamon sticks until the stewed fruit is soft and covered in a sweet and sticky sugar syrup. Place the stewed fruit on top of the bread pudding and serve.