Serves: 8
Prep: 20 minutes Cook: 35 minutesBread & butter pudding is a delish sweet treat and the perfect way to use up day-old bread, reducing food waste and saving you money!!! This luscious recipe has substituted traditional high FODMAP sultanas with seasonal low FODMAP berries.
| ingredients |
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4 large eggs |
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¼ cup raw sugar |
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1 vanilla bean, seeds scraped (or 1 tsp vanilla extract) |
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½ tsp Dutch cinnamon, ground |
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2 cups reduced-fat milk (lactose-free if required) |
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1½ cups reduced fat cream (lactose free if required) |
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10 slices low FODMAP bread, crusts removed* (we used Monash University Low FODMAP CertifiedTM Brumby's Bakery Quinoa and Linseed Loaf) |
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1 cup blueberries |
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2 cups strawberries, hulled and sliced (fresh or frozen) |
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¼ cup pure maple syrup |
Grease a 5cm-deep, 17cm x 28cm (base) baking dish with canola oil. Whisk the eggs, sugar, vanilla, cinnamon, milk and cream in a bowl.
Arrange half the bread slices on the tray’s base, carefully cover with half the egg mixture to cover the bread, then sprinkle with half the berries. Repeat with remaining bread, egg mixture and berries.
After resting the pudding at room temperature for about ½ hour to ensure the bread has soaked up the egg mixture, drizzle with the maple syrup and bake in a preheated 180°C/356°F for 30 to 35 minutes.
Rest the cooked pudding for about 15 minutes before portioning and serving. It is also good served at room temperature or cold.
Serving suggestion:
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1092 Kj / 261 cal |
| Protein | 10.10g |
| Carbohydrates | 29.00g |
| Sugar | 11.50g |
| Total Fat | 11.50g |
| Saturated Fat | 5.10g |
| Fibre | 3.10g |