Ingredients for Microwave Peach Apricot Bread Pudding
- Skim Milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Brown Sugar
- Sultana
- White Bread
- Raspberry Jam
- Peaches In Juice
- Apricot Halves In Juice
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How to Make Microwave Peach Apricot Bread Pudding
- Preheat your microwave.
- Cut 8 slices of bread (about 1 inch thick) into 1-inch squares.
- Place bread squares in a large, microwave-safe casserole dish. Add 1/2 cup sultanas (raisins).
- Open a 425g can of peach and apricot slices. Using a can opener, open the can approximately 1 cm on either side of the lid to easily drain the juice.
- Drain the juice into a measuring jug, reserving approximately 1/4 cup.
- Open the rest of the can and roughly chop the fruit while still in the can.
- Add the chopped fruit to the bread squares in the casserole dish and gently toss to combine.
- Pour the reserved 1/4 cup of juice over the bread mixture to slightly moisten.
- Cut the remaining 2 slices of bread into quarters. Spread 2 tablespoons of jam evenly on each quarter.
- Arrange the jam-topped bread quarters on top of the fruit and bread mixture.
- In a separate bowl, whisk together 2 large eggs, 1 cup milk (whole milk or substitute with skim milk as noted in variations), 1 teaspoon vanilla extract, and 2 tablespoons granulated sugar.
- Pour the egg mixture evenly over the bread, ensuring all pieces are moistened. Let stand for 5 minutes to allow the bread to absorb the liquid.
- Sprinkle 1/2 teaspoon of ground cinnamon over the top.
- Microwave on medium-high for 12 minutes.
- Let stand for 5 minutes.
- Microwave on high for 5 minutes.
- Let stand for 5 minutes.
- Microwave on medium-high for 10 minutes.
- Let stand until cool enough to serve (about 10-15 minutes).
- Optional: Drizzle with honey, maple syrup, or caramel topping for extra sweetness.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
72g
Fat
3g
Carbs
12g