6 slices of white bread (at least one-day old)
50 g unsalted softened butter
130 ml whole milk
65 ml double cream
2 eggs
30 g dried cranberry (softened with hot water and squeezed dry)
2 tbsp apricot jam
1/4 tsp nutmeg (optional)
50 g caster sugar
10 g (2/3 tbsp) demerara sugar (optional)
15 g (1 tbsp) flaked almonds
Method:
Preheat the oven to Gas Mark 4, 180°C, fan 160°C and butter a 7 x 9in baking dish.
Generously butter the bread on both sides, then form into sandwiches and cut into triangle quarters. Arrange these quarters neatly in the dish so that they are overlapping each other.
Whisk the milk, cream, eggs and apricot jam together thoroughly and pour this mixture over the buttered bread.
Scatter with the demerara sugar. Place in the oven for 30 minutes. Remove from the oven and scatter over the flaked almonds before giving the bread and butter pudding between 5 and 10 minutes to turn the top to golden brown.
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