Mixed berry bread & butter pudding
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Time to make:
1 hr 5 mins (Hands-on time: 20 mins, Cooking time: 45 mins), plus 2 hours standing
$1.40 per serve
(at time of publication)
Full ingredients list:
7 slices rye bread
70g reduced-fat table 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 caster sugar
1½ teaspoons vanilla bean paste
Pinch of ground nutmeg, to garnish
2 teaspoons icing sugar, sifted, to serve
Nutritional information (per serve)
Instructions and steps:
1 Lightly grease a 1.5–litre capacity baking dish. Spread bread evenly with table spread and cut the pieces in half.
2 Arrange half of the bread slices in the baking dish and sprinkle them with half of the cinnamon. Sprinkle over half of the berries. Repeat with remaining bread, cinnamon and berries.
3 Beat the eggs together in a bowl with almond milk, maple syrup, sugar and vanilla. Pour the mixture over the bread to cover evenly. Press down lightly. Leave pudding to stand for at least 2 hours in the fridge.
4 Preheat the oven to 180°C. Sprinkle top of pudding with a pinch of ground nutmeg. Bake for 45 minutes, or until lightly golden and firm to touch.
5 Serve pudding sprinkled with a little icing sugar.
About this recipe
First published: May 2019