Apricot & Sunmuscat Sultana Bread & Butter Pudding


What you’ll need…

  • 12 slices thick-cut white sandwich bread, slightly stale

  • 120 g Sunbeam Sunmuscat Sultanas

  • 3 Tbsp melted unsalted butter, divided (60 g)

  • 6 eggs

  • 1/4 cup apricot jam

  • 2 cups milk (500 ml)

  • 1/3 cup white sugar (75 g) + 1 Tbsp extra sugar

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp salt

  • 1 tsp vanilla extract


  1. Cut bread into 3 cm cubes. Layer bread and sultanas over base of a 2 litre baking dish, drizzle with 2 Tbsp of the melted butter, and toss gently.

  2. In a bowl or large jug, whisk eggs until smooth. Add jam, milk, 1/3 cup sugar, cinnamon, nutmeg, salt, and vanilla to the jug. Whisk again until all ingredients are well incorporated.

  3. Pour egg mixture over bread cubes. Gently press with a spoon to submerge the bread in the liquid. Set aside for 15 mins while oven preheats.

  4. Preheat oven to 200°C. Drizzle pudding with remaining 1 Tbsp butter and extra 1 Tbsp sugar.

  5. Bake for 35 – 40 minutes, or until top is golden and puffed, but still just-wobbly in the centre. Cover loosely with foil in

    the last 15 minutes, if browning too quickly.

  6. Cool 10 mins before cutting. Serve warm or at room temperature, with custard and fresh berries.


  • Milk and butter can be substituted with diary free versions if preferred.

  • Apricot jam can be substituted with orange marmalade.

  • If bread is fresh, leave on bench for an hour or two once diced, to dry out slightly.