Bread Pudding (Microwave)
Sliced or unsliced bread, breadrolls or buns can be used, particularly if they are getting a bit
“old and dry” this is a good way to use them up instead of throwing them away.
Cut or break bread into small pieces and layer in microwave safe dish sprinkling sultanas,
shredded or dessicated coconut, and a little sugar onto each layer.
Beat together eggs, milk and vanilla – use 1 or 2 eggs per cup of milk depending on the size of
dish being used. Pour over bread mixture, don’t forget that the liquid will be soaked up by
the bread so be prepared to beat up more if needed.
Sprinkle the top with cinnamon, nutmeg (& a little extra sugar if you like it
sweeter). Cook in microwave for 12 minutes on 60% – 70% power until the egg mixture sets.
Serve while hot or cold alone or with icecream, fruit, etc as desired.
You can make this mixture to suit the size of container that you have available for
500g rolled oats (not instant variety), 1 cup sultanas, 1 cup shredded coconut, 1 cup dates,
200g packet of Robern Fruit Salad (or half a 50g packet each of dried apples, dried peaches, dried
pears, and dried apricots).
Dice dates, apples, peaches, pears and apricots, add to rolled oats, sultanas and coconut, mix
well and store in an airtight container for a quick, easy, tasty and healthy breakfast. Serve
with milk, add fresh fruit if you like, or in the cold weather you can either use hot milk or cook