Fruit Filled Bread Pudding
|Thick bread slices||8 , cut into small pieces (Slightly Stale Bread, Including Crusts)|
|Eggs||2 , beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|Ripe banana||1 Medium, peeled and sliced|
|Mixed dried fruit||2 Cup (32 tbs)|
|Candied cherries||1⁄4 Cup (4 tbs), washed and chopped|
|Dark brown sugar||1⁄2 Cup (8 tbs)|
|Gravy coloring||2 Teaspoon|
|Apricot jam/Marmalade||1 Tablespoon|
|Self rising flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Lemon juice||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Apple pie spice||2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs), melted|
|Chopped mixed nuts||1⁄4 Cup (4 tbs)|
|Superfine sugar||1 Teaspoon (Leveled)|
1 Place the bread pieces in a 2.25 litre/4 pint (10 cup) mixing bowl.
2 Beat together the eggs and milk. Pour over the bread and leave to soak for 20 minutes.
3 Beat well with a fork.
4 Add all the remaining ingredients and beat well with a wooden spoon to combine.
5 Divide between two lkg/2 lb plastic loaf containers. Cover with plastic wrap, and pierce.
6 MICROWAVE EACH CONTAINER SEPARATELY. Microwave On power 7 for 15 minutes, giving the dish a half turn, twice, during cooking.
7 Leave in container and stand, covered, for 20 minutes.
8 Turn out and, when quite cold, serve sprinkled with caster (superfine) sugar.