Healthier bread and butter pudding
- October 2011
- Serves 6
- 10 minutes to make, 50 minutes cooking, plus soaking
Our healthier version of the classic British dessert bread and butter pudding is made without cream and has only 295 calories per serving! Plus, it only takes 10 minutes to make before popping in the oven.
Need more inspiration? This honey bread and butter pudding makes a wonderful sweet treat.
- 10.6g (5.1g saturated)
- 39.1g (23.1g sugars)
- 12 slices (about 250g) stale, good-quality white bread, crusts removed
- 15g unsalted butter, melted
- 75g raisins
- 400ml whole milk
- 400ml semi-skimmed milk
- 1 vanilla pod, split
- 3 tbsp caster sugar
- 1 large free-range egg, plus 3 large yolks
- ½ tsp ground cinnamon
- Good grating of fresh nutmeg
- Brush the bread with a little melted butter on one side, then cut into triangles and layer butter-side up with the raisins in a 1.2 litre ovenproof dish.
- Heat all the milk in a pan with the vanilla pod until almost boiling, then remove from the heat to infuse for 10 minutes. Beat the sugar with the egg and egg yolks in a bowl, then pour over the milk. Strain back into the pan, then scrape in the seeds from the vanilla pod.
- Cook over a medium heat until the mixture just coats the back of a spoon, then add the cinnamon and nutmeg. Pour over the bread, then leave to soak in for 20 minutes.
- Preheat the oven to 170°C/fan150°C/gas 3½, then bake the pudding for 30-40 minutes until the custard is set and the tips of the bread slices are golden.
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