A classic and comforting warm pudding. This poor man’s pudding is a budget-friendly way to use less-than-fresh bread. Even though it dates back to the 1800s, bread and butter pudding is still a winter winner.

Ingredients

• 16 slices white bread
• butter for spreading
• Rhodes Quality Apricot Jam for spreading
• 8 eggs
• 625 ml (2½ C) milk
• 250 ml (1 C) cream
• 250 ml (1 C) brown sugar
• 5 ml (1 t) cinnamon
• pinch of ground nutmeg

Method

1. Make 8 sandwiches by spreading the bread with butter and Rhodes Quality Apricot Jam.
2. Trim the crusts and cut into quarters. Arrange the sandwiches in a baking dish and set aside.
3. Beat the eggs, milk, cream, sugar, cinnamon and nutmeg together and pour the mixture over the bread.
4. Cover with plastic wrap and refrigerate overnight.
5. Remove from the fridge 1 hour before baking.
6. Take off the plastic wrap and bake in a preheated oven at 160°C for 30 minutes or until it has risen well and is golden brown.
7. Serve warm with whipped cream or custard.