Microwave Peach Apricot Bread Pudding Recipes

Steps:

• Cut 6 slices of bread into squares approx.
• 1 inch x 1 inch.
• Place in large casserole dish, with sultanas.
• Using a can opener, open fruit can approx 1 cm on either side of lid.
• Drain liquid into jug.
• Open rest of can.
• Roughly chop fruit while in can and add to the bread.
• Toss through.
• Pour a little of the juice over bread to slightly moisten.
• Cut remaining 2 slices of bread into quarters, spread with jam.
• Place over top of mixture.
• Beat Eggs, add milk, vanilla, and sugar.
• Pour over bread mixture making sure every piece of bread is moistenned.
• Stand for 5 minutes, or until bread is quite moist.
• Sprinkle with cinnamon.
• Microwave on Medium-High for 12 minutes.
• Stand for 5 minutes.
• Microwave on High for 5 minutes.
• Stand for 5 minutes.
• Microwave on Medium High for 10 minutes.
• Stand until cool enough to serve.
• Tip- Is nice served cold for breakfast with a little evaporated skim milk, or low-fat yoghurt.
• Variations- If not sweet enough for you try drizzling honey, maple syrup, or caramel topping.
• Or when making, substitute skim milk and sugar for large can (440ml) of evaporated skim milk.
• You could also try using slice stale sponge rolletes, and old sponge cake, raisin or fruit bread in place of plain bread.

Steps:

• Spread bread cubes evenly in an 8-inch round glass pan.
• Sprinkle with the sugar, salt, and raisins.
• Place milk in a 4-cup glass measuring cup and add the butter.
• Microwave on High for four minutes, until butter melts and milk is warm.
• Rapidly, stir in eggs with a fork or small whisk and combine well.
• Pour over bread.
• Microwave on Medium-High for 9 to 12 minutes.
• When cooked, centre may still be slightly soft, but does set up as pudding cools.
• Serve warm or chilled; your preference.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
• Whisk cinnamon and brown sugar together in a small bowl; set aside.
• Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
• Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
• Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.

Steps:

• slice peach thinly.
• chop up butter and sprinkle over fruit.
• sprinkle splenda over the top.
• cover microwavable dish with plastic wrap and microwave 1 min on high.
• immediatelly pull wrap off with a fork, taking care to avoid burning on steam, allow to cool and eat.

Steps:

• Preheat oven to 350 degrees F.
• In mixing bowl, beat together first 6 ingredients, eggs through salt.
• In another bowl, combine milk & water, then beat it into the egg mixture.
• In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
• Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
• Remove from oven, cool & serve.
• Refrigerate leftovers.

Steps:

• In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
• In a large mixing bowl combine bread pieces, apricots, and currants.
• Place in a greased 2 quart rectangular baking dish.
• Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
• In a small bowl, stir together 2 Tbsps.
• sugar, and cardamom.
• Sprinkle over top of pudding.
• Dot with butter or margarine.
• Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
• Serve warm with maple syrup, if desired.

Steps:

• In a large microwave-safe bowl, combine the cream, chocolate chips, cream cheese, sugar and butter. Cover and microwave on high for 2-3 minutes or until chips are melted; stir until smooth. Add the bread cubes; toss to coat., Place half of the bread mixture in a greased 8-in. square microwave-safe dish. Sprinkle with peanut butter cups; top with the remaining bread mixture. Microwave, uncovered, on high for 1-1/2 minutes or until peanut butter cups are melted. Serve warm.

Steps:

• Place bread cubes in 8" round dish.
• Sprinkle evenly with brown sugar, nutmeg, salt, then raisins.
• Measure milk into a 1 qt measuring cup.
• Add butter.
• Microwave at HIGH for 2 minutes, or until butter is melted and milk is warm.
• Rapidly stir in eggs with a fork and mix well.
• Pour over bread cubes in dish.
• Microwave at MEDIUM HIGH (power level 7) 9 to 12 minutes.
• When cooked, center may still be slightly soft but it will set up as pudding cools.
• Serve warm or chilled.
• NOTE: As every microwave varies, you may need to adjust cooking time for yours.
• This recipe was tested in a 1000 watt microwave and 9 minutes is plenty of time.