HFG red berry bread and butter pudding

Serves: 6

Time to make: 55 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 tablespoons castor sugar

3 eggs

2 egg whites

2 teaspoons vanilla essence

½ teaspoon ground cinnamon

1 ¾ cups skim milk

8 slices fruit bread, quartered

½ cup frozen strawberries

½ cup frozen raspberries

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Instructions

Stay Awake

1 Preheat oven to 180°C. Spray a shallow 6-cup-capacity baking dish with oil.

2 Whisk together sugar, eggs, egg whites, vanilla, cinnamon and milk. Set aside.

3 Arrange half the bread slices in a single layer on the base of prepared dish.

4 In a small bowl, combine berries. Arrange half the berries over bread. Layer remaining bread over berries. Pour over egg mixture and sprinkle with remaining berries.

5 Bake for 35-40 minutes, or until set. Remove from oven and stand for 5 minutes. Serve warm or at room temperature.

Original ingredients

60g butter
300ml cream
300ml full cream milk
5 eggs
8 slices white bread
1/4 cup sugar
1/2 cup sultanas
2 tablespoons brandy

What we did

Removed the brandy, butter, cream and about half the eggs.
Swapped full milk for trim milk and white bread and sultanas for fruit bread.
Reduced the sugar.

HFG red berry bread and butter pudding (per serve)

Total energy 880kJ
Total fat 4g (1g saturated fat)

Traditional bread and butter pudding (per serve)

Total energy 2400kJ
Total fat 35g (21 saturated fat)

Variations

Make it gluten free: Use gluten-free fruit bread.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.