Low Sugar Bread and Butter Pudding

Unlike most shop-bought ones, this is a simple-to-make bread and butter pudding that does not contain a ton of sugar, yet still tastes delicious. Have a try and you'll know why we don't need so much sugar in it to make it taste good.


  • 3 pieces of old bread
  • 30g/2 tablespoons brown sugar
  • 2 cups of full cream milk
  • 3 medium free range eggs
  • 1/2 cup raisins
  • Some vegetable spread
  • 2 teaspoons ground cinnamon


  1. Preheat the oven to 180ÂșC or gas mark 4.
  2. Lightly line the inside of a baking dish with some vegetable spread.
  3. Cut the bread into 6 triangles, trim the crust off if you wish to.
  4. Spread both sides of the bread with some vegetable spread, and place them in the baking dish with the longer side touching the base.
  5. Scatter the raisins in between the bread slices, and sprinkle 1 teaspoon of ground cinnamon over it.
  6. Beat the eggs with the milk, brown sugar, and the remaining ground cinnamon in a deep bowl or a large measuring cup till the mixture is smooth and the sugar is dissolved.
  7. Pour the egg mixture evenly into the baking dish, over the bread.
  8. Place the pudding into the oven and bake for 15-20 minutes, take it out to lightly sprinkle a thin layer of brown sugar (about 1 teaspoon is good enough) over the top of the pudding with your fingers. Place it back in the oven for another 5-10 minutes to let the sugar caramelise.
  9. Serve it with hot custard or cream, or just have it on its own!

Versatility Note:

  1. The raisins will give a natural sweetness to the pudding, and most ready-to-serve custard will be packed with sugar; which is why we do not need as much sugar as most recipes suggested.
  2. You can add, or replace the raisins with sultanas and/or other dried fruit.
  3. Add a few slices of banans between the bread can be surprisingly tasty too.