Apricot Bread Pudding
|Whole meal bread slices||10 , crusts removed|
|Dried apricots||2 1⁄2 Ounce, chopped (75 Grams)|
|Yolk free egg mix||6 1⁄2 Ounce, thawed (200 Grams)|
|Evaporated skim milk||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Skim milk||16 Fluid Ounce (2 Cups Or 500 Milliliter)|
|Ground cinnamon||1⁄2 Teaspoon|
1. Cut each slice of bread in half diagonally. Arrange one-third of the bread triangles in a lightly greased 20 cm/8 in souffle dish. Sprinkle with half the apricots and layer with another one-third of the bread triangles. Top with remaining apricots and bread, placing 6 triangles around the outside of the dish and cover pudding with remaining slices.
2. Place egg mix, evaporated and skim milks and honey in a bowl and whisk to combine. Pour over bread then sprinkle with cinnamon.
3. Place souffle dish in a baking dish with enough boiling water to come halfway up the sides of the dish and bake for 40 minutes or until a knife inserted into the centre comes out clean.