Italian Bread and Butter Pudding

This is a mediterranean take on a traditional British pudding. It uses ingredients widely used in Italian cooking such as citrus zest, olive oil and herbs and is a firm favourite with my family.

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Ingredients

4 large slices good-quality white or wholemeal bread, buttered on one side		1 tsp chopped fresh or 1/2 tsp dried sage, rosemary or thyme
1 oz (30 g) raisins, currants or cranberries, or other dried fruit such as cherries, prunes or figs, finely chopped		grated zest of 1/2 lemon or small orange
1/2 ripe apple or pear, cored and chopped into small pieces		1/2 tsp ground cinnamon
2 eggs		3/4 pint (450 ml) milk
1 oz (30 g) runny honey		drizzle of olive oil

directions

Prep: 15 min Total:

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1
Preheat the oven to 350°F (180°C).
2
Cut the slices of bread into halves or quarters. Line the bottom of a greased ovenproof dish with one layer of bread, buttered side up. Sprinkle with a little dried fruit and apple or pear, cover with bread and continue the layering process.
3
Whisk the eggs, honey, herbs, zest, cinnamon and milk in a bowl and pour over the bread. Leave to stand for 30 minutes.
4
Drizzle over the olive oil and bake in the oven until golden, about 30 minutes.

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Italian Bread and Butter Pudding

Ingredients

directions