Fruit Bread & Butter Pudding

Name: Fruit Bread & Butter Pudding
Ingredients: 1/4 cup marmalade, warmed; 9 slices wholemeal fruit bread; 250g block PHILADELPHIA Light Cream Cheese, softened; 2 eggs, lightly beaten; 1/2 cup reduced fat milk; 2 tablespoons caster sugar

6 ingredients

8 steps

Ingredients

1/4 cup marmalade, warmed
9 slices wholemeal fruit bread
250g block PHILADELPHIA Light Cream Cheese, softened
2 eggs, lightly beaten
1/2 cup reduced fat milk
2 tablespoons caster sugar

Directions

1

Spread marmalade over one side of each slice of bread.
2

Cut diagonally across into two triangles.
3

Whisk together the Philly*, eggs, milk and sugar.
4

Layer half the fruit bread onto the base, marmalade side up, into a lightly greased 1 litre baking dish.
5

Pour over half of the Philly* mixture, and top with remaining bread.
6

Pour the last of the Philly* mixture over the top, and allow to sit for 20 minutes, for the bread to absorb the custard.
7

Bake at 160 degrees C fan-forced for 30 minutes, until cooked through and golden on top.
8

Serve warm.