Mixed berries bread and butter pudding

Indulge and impress family and friends by making this low-cost, healthier take on classic bread and butter pudding!

Serves: 10

Time to make: 1 hr 5 mins

Hands-on time: 20 mins

Ingredients

7 slices rye bread
4 tablespoons reduced-fat 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 sugar
1½ teaspoons vanilla paste
sprinkling of ground nutmeg, to garnish
2 teaspoons icingfrostingX sugar, sifted, to serve

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Instructions

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1 Lightly grease a large ovenproof dish, approximately 1½ litres capacity. Spread the bread with low-fat spread and cut the pieces in half.

2 In the dish, arrange half of the bread slices and sprinkle with half of the cinnamon. Sprinkle over half of the berries. Repeat with remaining bread, cinnamon and berries.

3 In a bowl, beat eggs together with almond milk, syrup, sugar and vanilla. Pour over the bread to cover evenly. Press down lightly. Leave to stand for at least 2 hours in the fridge.

4 Preheat oven to 180°C. Sprinkle top of pudding with a little ground nutmeg. Bake for 45 minutes or until lightly golden and firm to touch.

Variations

Make it gluten free: Use gluten-free bread and check spices, almond milk and icing sugar are gluten free.

Make it low FODMAP: Swap the rye bread for wheat or spelt sourdough bread.

HFG tip

You can leave the pudding to soak for up to 4 hours.

You can use wholegrain bread instead of rye, but rye gives a lighter texture.

Nutrition Info (per serve)

Calories 211 cal

Kilojoules 880 kJ

Protein 7 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 17 g

Dietary fibre 3 g

Sodium 670 mg

Calcium 140 mg

Iron 1.5 mg

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.