A fruity twist on an old staple, which also helps to use up uneaten fruit bread or even panettone.
Preparation & Cooking time:
500g fruit bread or panettone
¾ cup mixed dried fruit
50g mixed peel
¼ cup almonds, chopped
1½ tbs mixed spice
2 tsp cinnamon
600ml reduced fat milk
2 large eggs, beaten
100g brown sugar
Zest 1 lemon
100g butter, melted
1 Preheat oven to 180°C.
2 Tear the bread into pieces and place into a large mixing bowl. Add the fruit, peel, almonds and spices and mix with the bread.
3 Pour in milk and then using fingers, mix everything together well and continue to break up the bread.
4 Add eggs, sugar and lemon zest and stir well. Set aside for 15 minutes to soak.
5 Grease and line a 20cm cake tin.
6 Add melted butter to the bread mixture, stir well and then add to the cake pan.
7 Bake for 90 minutes or until firm and golden. Serve with yoghurt and fresh fruit.
Tip: This is great for using up stale bread of any kind - sliced bread, bread rolls or even hot cross buns!
Leftovers: Leftovers will keep in the fridge for 1-2 days
Variation: Use this as a base recipe and include any fruit or nuts you like - thinly sliced apple makes a great addition.