Rooibos and Nutella Bread and Butter Pudding

INGREDIENTS:

  • 25g Butter
  • 8 Thin slices of bread
  • 2 Tbs cinnamon powder
  • 350ml whole milk
  • 4 Rooibos tea bags
  • 2 Eggs
  • 250g Granulated sugar
  • 1/2C Nutella
  • 2 Fresh apricots, diced

METHOD:

  1. Preheat oven to 180 degrees Celsius.
  2. Grease a pie dish with butter.
  3. Cut the crusts off the bread. Spread each slice with Nutella on one side and with butter on the other side then cut into triangles.
  4. Arrange a layer of bread, buttered side up, in the bottom of the dish, then add a layer of apricots.
  5. Sprinkle with a little cinnamon the repeat the layer of bread and apricots sprinkling with cinnamon again, until you have used up all of the bread.
  6. Finish with a layer of bread, then set aside.
  7. Gently warm the milk and Rooibos Tea bags in a pan over a low heat to scalding point. Don’t let it boil.
  8. Crack the eggs into a bowl, add three quarters of sugar and lightly whisk until pale.
  9. Strain out the teabags and then add the warm milk and stir well, then strain the custard into a bowl.
  10. Pour the custard over the prepared bread layers and sprinkle with remaining sugar and leave to stand for 30 minutes.
  11. Bake for 30-40 minutes, until the custard has set and the top is golden-brown.
  12. Serve with custard or ice-cream