When my mum told me a few week ago that she was hosting a barbeque for her birthday, (yesterday) I should have taken note and run for the hills. Of course I was going to be the one ending up in the kitchen. My control freakery wouldn’t have had it any other way. Even though, perhaps, it was not an ideal situation whilst sporting a chest cough and the snottiest nose in the world.
Being in the kitchen from 8, meant that by the time people were arriving, chef stress had gotten the better of me. So like a true primadonna, I had took to my bed. I was blissfully happy for the party to relocate to my room, with my lovely friend Lucy for some catch up time. I shan’t pretend I disliked a bit of fuss being made… the copious cups of ginger tea bring brought up, followed by offerings of herbal ointments and vapour rubs. I felt like Jesus, accept the offerings were not frankincense, gold and myrrh. Unfortunately.
A few Vicks rubs later and I emerged this morning feeling a little better, but still frail. Since yesterday had been a day for mum and I had suitably done my bit, I felt no guilt in selfishly using the remaining Bread in the house to make something ‘for two’ … for one. Hello my Apricot Bread and Butter Pudding breakfast.
Bread and Butter Pudding is the kind of dessert that for years did absolutely nothing for me. In a completely unsnobbish way, I just thought there were plenty of better puddings out there. Ones far more deserving of my tastebuds affection. I think I still do, but since reading Tom Parker Bowles ‘Full English,’ I have been seriously repping the English food vibe. (My Victoria sponge recipe is a definite statement to this.)
That said I have really gotten into having Bread and Butter Pud for breakfast. Its got the eggs, milk, jam and bread… It couldn’t be anymore morning appropriate. It is also a great way of using up leftovers. The sad last slices in the bread bin, holding on for dear life, that didn’t make it into yesterday’s salmon and cucumber sandwiches were most definitely grateful.
I cooked this is in a mini Le Creuset dish, big enough for two but you could easily double the recipe, to make it big enough to feed more or fit in a larger vessel.
A note: If you like the idea of the coconut/apricot combo and can’t find dessicated coconut, try using coconut milk in place of the milk.
- 3 halved slices of Bread, of choice (you could use white, wholemeal, spelt gf… whatever you fancy)
- 20g Caster Sugar
- 1 tbs Butter
- 2 tbs Apricot Jam
- 1/4 tsp Cinnamon
- 1 large Egg
- 150ml Milk
- 1 heaped tbs desiccated Coconut
Pre-heat the oven to 180 degrees celsius/ 350 degrees fahrenheit
Add the Egg, Milk, Cinnamon and half the Sugar to a large bowl and whisk well.
Evenly spread the halved slices of Bread with the Butter and then the Apricot Jam. Arrange them in your baking dish and pour over the mixed batter.
Sprinkle the remaining Sugar and desiccated Coconut over the slices of Bread before putting it in the oven.
Cook for 25 mins, or until the eggy mixture is set and the Bread is golden.
Serve with Plain Thick Yoghurt (for breakfast) or Custard (for pudding.)