Marmalade Bread and Butter Puddings

• 425g pie apricots
• 1/4 cup Marsala
• 30g glace ginger, very thinly sliced
• 6 slices white toast bread, buttered
• 1/2 cup marmalade
• 250g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup caster sugar
• 1/2 cup milk
• 3 eggs, lightly beaten

1. Combine apricots, marsala and ginger.
2. Spread the bread with marmalade, then cut into quarters.
3. For custard, beat Philly* until smooth, add sugar, milk and eggs, beat together until smooth.
4. Layer bread and fruit into buttered, individual oven-proof dishes and pour over the custard.
5. Bake at 150C for 30-35 minutes.
6. Serve warm.

marsala, glace ginger, white toast bread, marmalade, philadelphia cream cheese, caster sugar, milk, eggs

Taken from www.kraftrecipes.com/recipes/marmalade-bread-butter-puddings-103197.aspx (may not work)