Ingredients

• 10 slices white bread
• butter for spreading
• Rhodes Quality Apricot Jam for spreading
• 1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained
• 4 eggs
• 375 ml (1½ cups) milk
• 250 ml (1 cup) cream
• 1 x 360 g can Caramel dessert topping

Custard

• 45 ml (3 Tbsp.) Hinds Vanilla Custard Powder
• 45 ml (3 Tbsp.) sugar
• 500 ml (2 cups) milk, divided

Method

1. Make 5 sandwiches by spreading butter and Rhodes Quality Apricot Jam onto the slices of bread.
2. Trim the crusts and cut into half diagonally
3. Arrange the halves in an oven proof pudding bowl.
4. Chop the Rhodes Quality Pear Halves into even sized chunks and sprinkle over the bread.
5. Beat the eggs, milk, cream, and caramel dessert topping together until well blended and pour evenly over the bread.
6. Cover the bowl with plastic wrap and refrigerate overnight.
7. Remove from the fridge 1 hour before baking.
8. Remove the plastic wrap and bake the pudding in an oven preheated to 160°C for 30 minutes or until well risen and golden brown.
9. To prepare the custard, mix Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.
10. Bring the remaining milk to the boil in a saucepan.
11. Pour the custard mix into boiling milk, stirring well until thickened.
12. Serve the pudding and the custard warm.

Servings

Serves 6

Cooking Time

Prep time: 20 min

Cook time: 30 min