Bread and Butter Pudding

Difficulty | Serves 10 | Book 2

bread and butter pudding recipe

3 whole eggs
3 egg whites
4 tablespoons white sugar
1 teaspoon vanilla essence
1 litre 2% trim milk
2 tablespoons sultanas (optional)
2 teaspoons Flora® Light margarine
3 teaspoons raspberry jam
3 slices multigrain bread
ground nutmeg

Per serve
Kilojoules569 (cals 136)
GI RatingLow


Preheat oven 180ºC fan forced.

  1. Beat eggs and whites, sugar and vanilla essence 30 seconds using an electric beater.
  2. Add milk and beat again for 1 minute.
  3. Pour into a casserole dish (23cm), sprinkle sultanas over egg mixture (optional).
  4. Spread margarine and jam over each slice of bread then cut each slice in two. Place on top of custard then push gently into mix to coat bread with egg mix. Sprinkle a generous amount of nutmeg over top.
  5. Place into a baking tray that has been half filled with water. Bake 1 hour or until firm to touch in centre.

Not suitable to be frozen.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Dietitian's tip

A satisfying dessert that has a low glycaemic index, is high in fibre and low in fat making it a great choice for people with diabetes.

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