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
- Preheat the oven to 180ºC or gas mark 4.
- Lightly line the inside of a baking dish with some vegetable spread.
- Cut the bread into 6 triangles, trim the crust off if you wish to.
- Spread both sides of the bread with some vegetable spread, and place them in
the baking dish with the longer side touching the base.
- Scatter the raisins in between the bread slices, and sprinkle 1 teaspoon of
ground cinnamon over it.
- 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
- Pour the egg mixture evenly into the baking dish, over the bread.
- 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.
- Serve it with hot custard or cream, or just have it on its own!
- 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.
- You can add, or replace the raisins with sultanas and/or other dried fruit.
- Add a few slices of banans between the bread can be surprisingly tasty too.
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