Bread and Berry Pudding
Serves: 6
Prep time: 15 minutes
Cook time: 1 hour 15 minutes1 hour 15 minutes
½ serves per portion
Recipe courtesy of Trish Doherty, Tannum Sands Branch
Ingredients:
- 6 slices wholemeal fruit loaf, thick cut
- Olive oil spread
- 1 cup blueberries, fresh or frozen
- ½ cup sultanas
- 2 eggs
- 2 ½ cups reduced fat milk
- ½ teaspoon vanilla essence
- ½ teaspoon ground nutmeg
Method:
- PREHEAT oven to 160°C. Grease an oven proof dish with olive oil spread.
- SPREAD olive oil spread on each side of the bread and cut into triangles.
- ARRANGE bread in the baking dish and scatter with blueberries and sultanas.
- WHISK eggs, milk and vanilla together.
- POUR over bread and sprinkle with nutmeg.
- FILL a tray half full with cold water and place pudding dish into water.
- BAKE for 1 hour and 15 minutes or until a knife comes out clean.
What's Great About It:
This health-a-sized dessert is a great way use up bread that has become too stale to eat on its own. Opting for a wholemeal fruit bread as the base will increase the fibre content of this dish. You can easily substitute the blueberries for any other frozen berry you have on hand.
