Fruit Bread & Butter Pudding

• 1/4 cup marmalade, warmed
• 9 slices wholemeal fruit bread
• 250g block PHILADELPHIA Light Cream Cheese, softened
• 2 eggs, lightly beaten
• 1/2 cup reduced fat milk
• 2 tablespoons caster sugar

1. Spread marmalade over one side of each slice of bread.
2. Cut diagonally across into two triangles.
3. Whisk together the Philly*, eggs, milk and sugar.
4. Layer half the fruit bread onto the base, marmalade side up, into a lightly greased 1 litre baking dish.
5. Pour over half of the Philly* mixture, and top with remaining bread.
6. Pour the last of the Philly* mixture over the top, and allow to sit for 20 minutes, for the bread to absorb the custard.
7. Bake at 160 degrees C fan-forced for 30 minutes, until cooked through and golden on top.
8. Serve warm.

marmalade, wholemeal fruit bread, block philadelphia, eggs, milk, caster sugar

Taken from www.kraftrecipes.com/recipes/fruit-bread-butter-pudding-104175.aspx (may not work)