Pita Bread & Butter Pudding with Fig Jam – A Lebanese Twist on a Kiwi Classic
Bread and butter pudding is a part of many kiwi’s childhoods. It’s a fast, delicious and easily made dessert for when you feel like there is nothing in the cupboards. It’s perfect for that leftover bread, but if you’re like us, you more often have leftover pita bread.
This recipe solely uses fig jam for sweetness, keeping the additional refined sugar content down. It can be substituted for your other favourite jams.
And it is easy! Get your kids involved and make this heart-warming desert.
Preheat your oven to 200 degrees Celsius.
Lightly butter a 9” baking dish.
Spread your pita bread with butter and fig jam.
Cut into squares and layer into the baking dish.
In a bowl, mix eggs with milk until smooth. Add a small pinch of salt.
Slowly drizzle over the pita bread, ensuring all pieces get covered.
Put into the oven for 20 mins, or until the top is golden and crusty.
Serve with a dollop of thick Greek yogurt. Lebanom!
Ingredients
Directions
Preheat your oven to 200 degrees Celsius.
Lightly butter a 9” baking dish.
Spread your pita bread with butter and fig jam.
Cut into squares and layer into the baking dish.
In a bowl, mix eggs with milk until smooth. Add a small pinch of salt.
Slowly drizzle over the pita bread, ensuring all pieces get covered.
Put into the oven for 20 mins, or until the top is golden and crusty.
Serve with a dollop of thick Greek yogurt. Lebanom!