Fruit Bread & Butter Pudding

Fruit Bread & Butter Pudding
15 Mins
Prep time
45 Mins
Cooking time
Serves 6

What you need

  • 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

How to make it

  1. SPREAD marmalade over one side of each slice of bread. Cut diagonally across into two triangles. Whisk together the PHILLY, eggs, milk and sugar.
  2. LAYER half the fruit bread onto the base, marmalade side up, into a lightly greased 1 litre baking dish. Pour over half of the PHILLY mixture, and top with remaining bread. Pour the last of the PHILLY mixture over the top, and allow to sit for 20 minutes, for the bread to absorb the custard.
  3. BAKE at 160°C fan-forced for 30 minutes, until cooked through and golden on top. Serve warm.