RecipesDessert
Dessert
Lighter Bread and Butter Pudding
Wholemeal bread and sultanas baked in an egg custard under a sugared top, rested for five minutes and served soft-set in the middle.
- Serves
- 4
- Prep
- 15min
- Cook
- 35min
- Total
- 50min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Pressure, Cholesterol
Per serving
- Calories
- 315kcal
- Protein
- 14.2g
- Carbs
- 40.7g
- Fat
- 11.3g
- Fibre
- 3.1g
Ingredients
For 4 servings · MetricUS
- 6 slicewholemeal breada day or two old
- 20gbutter, softened
- 3eggs
- 400mlsemi-skimmed milk
- 1 tspvanilla extract
- ½ tspground cinnamon
- 50gsultanas
- 25glight brown sugar
- pinch of salt
- 6 slicewhole wheat breada day or two old
- ¾ ozbutter, softened
- 3eggs
- 1 2/3 cupreduced-fat milk
- 1 tspvanilla extract
- ½ tspground cinnamon
- 2 ozgolden raisins
- 1 ozlight brown sugar
- pinch of salt
Method
Layer the bread.
Butter each slice of bread lightly on one side. Cut into triangles and arrange overlapping in a buttered baking dish, scattering the sultanas between the layers.
Make the custard and soak.
Whisk the eggs, milk, vanilla, cinnamon and salt together in a jug.
Pour evenly over the bread, pressing the slices down gently so they soak up the custard.
Leave to soak for 20 minutes so the bread swells and takes on the custard fully.
Bake.
Heat the oven to 160C fan (350F). Scatter the sugar over the top.
Bake for 30 to 35 minutes, until golden and just set with a slight wobble in the centre.
Serving.
Rest for 5 minutes before serving, the custard finishes setting as it sits. Serve a quarter per person.