Pistachio, Orange & Apricot Pudding
Turn stale bread into a delicious pudding with this simple recipe. With flavours of orange, apricot, and pistachio, it offers a fresh change from the heavier cold-season desserts.
How long will it take?
50 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp orange juice
- 40 g dried apricots, diced
- 60 mL thickened cream
- 350 mL milk
- 50 g caster sugar
- Rind of 1 orange
- ½ tsp vanilla extract
- Pinch of ground nutmeg
- 4 eggs
- 6 slices stale bread, crusts removed, cut into large cubes
- 3 tbsp pistachios, chopped, divided
How do I make it?
- Add dried apricots and orange juice to a small bowl and set aside to soak.
- Add cream, milk, sugar, rind, vanilla, and nutmeg to a saucepan over medium heat. Bring to the boil, then immediately remove from heat, and set aside for 15 minutes to cool.
- Remove orange rind from mixture. Whisk eggs until frothy, then add to the cooled cream mixture. Butter individual ramekins or a large ovenproof dish and lay bread cubes in the base. Sprinkle with the apricot and orange juice mixture, then pour the cream mixture over the bread. Set aside for 5 minutes to allow the bread to absorb the cream mixture, then sprinkle with 2 tablespoons crushed pistachios. Bake for 20 minutes for individual puddings or 35-40 minutes for a larger pudding, or until the top is golden.
- Serve scattered with reserved pistachios.
