Bread and butter pudding

Bread and butter pudding is easy to make and even easier to eat! R&R nutritionist Jacqueline Birtwisle shares her recipe for six people below.

Ingredients

4 thin slices of stale / dry wholemeal bread
25g butter or margarine
1 tbsp brown sugar e.g. Demerara
50g mixed dried fruit e.g. raisins, currants, sultanas
¾ pint (426ml) milk
2 eggs
¼ tsp cinnamon
¼ tsp nutmeg
Custard or natural yoghurt

How to make it

1. Preheat oven to 180oC/fan 160oC or gas mark 4.

2. Spread the bread – ideally stale – with butter or margarine and cut each slice into quarters.

3. Arrange half of the bread, buttered side up, on the base of a 900ml ovenproof dish.

4. Sprinkle with half of the sugar and half the dried fruit.

Serve hot with custard or a dollop of natural yoghurt

5. Layer the remaining buttered bread, adding a handful of the dried fruit and sugar between each layer.

6. Whisk together the milk, eggs and spices and pour over the bread.

7. Bake in the oven for about 45 minutes until just set.

8. Serve hot with custard or a dollop of natural yoghurt.

Try our berry ripple!

Bursting with fruit, why not indulge yourself with this tasty dessert?! Find out how to make it here.

Nutritional content per serving

256 kcal
29g carbohydrate (5g = free sugars)
10g protein
10g fat
2.6g fibre

 

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