Mixed berries bread and butter pudding
Time to make: 1 hr 5 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
- 7 slices rye bread
- 4 tablespoons reduced-fat spread
- ½ teaspoon ground cinnamon
- 1¹/³ cups fresh or frozen blueberries
- ¾ cup fresh or frozen raspberries
- 5 eggs, lightly beaten
- 3 cups almond milk
- ¹/³ cup maple syrup
- 2 tablespoons sugar
- 1½ teaspoons vanilla paste
- sprinkling of ground nutmeg, to garnish
- 2 teaspoons icingfrostingX sugar, sifted, to serve
Total fat 7g
Saturated fat 2g
Dietary fibre 3g
1 Lightly grease a large ovenproof dish, approximately 1½ litres capacity. Spread the bread with low-fat spread and cut the pieces in half.
2 In the dish, arrange half of the bread slices and sprinkle with half of the cinnamon. Sprinkle over half of the berries. Repeat with remaining bread, cinnamon and berries.
3 In a bowl, beat eggs together with almond milk, syrup, sugar and vanilla. Pour over the bread to cover evenly. Press down lightly. Leave to stand for at least 2 hours in the fridge.
4 Preheat oven to 180°C. Sprinkle top of pudding with a little ground nutmeg. Bake for 45 minutes or until lightly golden and firm to touch.
Make it gluten free: Use gluten-free bread and check spices, almond milk and icing sugar are gluten free.
Make it low FODMAP: Swap the rye bread for wheat or spelt sourdough bread.
You can leave the pudding to soak for up to 4 hours.
You can use wholegrain bread instead of rye, but rye gives a lighter texture.
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