Classic Bread, Butter & Jam Pudding Made Easy


  • 16 slices white bread
  • butter for spreading
  • Rhodes Apricot Jam Superfine 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


  1. Make 8 sandwiches by spreading the bread with butter and Rhodes Apricot Jam. Trim the crusts and cut into quarters. Arrange the sandwiches in a baking dish and set aside.
  2. Beat the eggs, milk, cream, sugar, cinnamon and nutmeg together and pour the mixture over the bread. Cover with plastic wrap and refrigerate overnight.
  3. Remove from the fridge 1 hour before baking. 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.
  4. Serve warm with whipped cream or custard.


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