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
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
