Chocolate chip bread and butter pudding
- 8 thick slices wholemeal raisin toast or sourdough fruit bread
- 2½ tablespoons reduced-fat table spread
- ¼ cup apricot jamjellyX
- ¹⁄³ cup dried apricots, roughly chopped
- ½ cup dark chocolate chips
- 3 cups reduced-fat milk
- 4 eggs
- 1 teaspoon vanilla essence
- ¹⁄³ cup caster sugar
- 1 teaspoon icingfrostingX sugar, to serve
- 1 cup reduced-fat vanilla custard, to serve
1 Preheat oven to 160ºC. Lightly spray a 6-cup capacity baking dish with olive oil.
2 Spread each piece of toast or bread with spread and jam. Cut each slice diagonally to form triangles. Lay half the slices on base of prepared dish, overlapping if necessary. Scatter over half the apricot and half the chocolate. Add remaining bread slices, triangle points facing skyward. Sprinkle over remaining apricot and chocolate.
3 Place milk, eggs, vanilla and sugar in a large bowl, whisking to combine. Pour mixture over bread, then set aside for 10 minutes to allow pudding to absorb mixture.
4 Bake for 30–35 minutes or until egg mixture is just set. Dust with icing sugar, drizzle over vanilla custard, then serve divided among 12.
WHY IT’S BETTER
Our version has 80 per cent less saturated fat AND 20 per cent less sugar than a regular bread & butter pudding. It also has less than half the calories.
Nutrition Info (per serve)
Total fat 8.1g
–Saturated fat 3.3g
Dietary fibre 2.2g
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