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Bread & butter pudding

·         Serves 8

·         Cost $0.90

·         Hands-on time 20 min

·         Cooking time 40 min plus

·         20 min soaking

Ingredient

·         12 slices day-old high-fibre white bread, crusts trimmed

·         30g low-fat table spread, melted

·         ½ cup raisins

·         800ml skim milk

·         1 vanilla bean, split

·         3 tablespoons caster sugar

·         2 large eggs

·         ½ teaspoon cinnamon

·         ¼ teaspoon grated nutmeg

Vanilla bean

Vanilla bean

Recipe

·         Preheat oven to 150°C. Brush one side of each slice of bread with a little of the table spread. Cut slices in half diagonally to form triangles. Arrange layers of triangles, spread-side up, with raisins in a 1.2-liter baking dish.

·         Put skim milk and vanilla bean in a medium saucepan; heat until almost boiling. Remove pan from heat and leave milk to infuse for 10 minutes. Beat sugar and eggs in a medium bowl and pour into milk. Strain egg-milk mixture and return to pan. Scrape seeds from vanilla bean into pan.

·         Set saucepan over medium heat and cook until custard just coats the back of a spoon. Add cinnamon and nutmeg to pan.

·         Pour custard over bread and raisins in baking dish and leave to soak for 20 minutes.

·         Bake for 30-40 minutes, or until custard sets into pudding and bread tips turn golden.

Per serve

This version 902kJ/216cal Protein 9.3g Total Fat 4.0g Sat Fat 0.9g Carbs 34.8g Sugars 18.9g Fibre 3.1g Sodium 249mg Calcium 175mg Iron 1.4mg

Regular version 2305kJ/551cal Protein 11.9g Total Fat 34.8g Sat Fat 21.2g Carbs 48.6g Sugars 31.3g Fibre 2.2g Sodium 346mg Calcium 194mg Iron 1.8mg

Warm up your day with this rich custard-filled treat

Warm up your day with this rich custard-filled treat

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