Bread and Butter Pudding

Ingredients

• 6 slices leftover bread, cut into 2.5cm cubes (see note 1 for GF)
• 3 eggs
• 1 1⁄2 cups milk (see note 2 for DF)
• 40g unsalted butter, melted and cooled (see note 2 for DF)
• 1⁄2 cup sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 tbsp melted unsalted butter, extra (see note 2 for DF)
  
  

Methods

1. Preheat oven to 180°C.
2. Whisk eggs briefly in a large bowl. Add milk, butter, sugar, cinnamon and vanilla extract.
   
   NOTE 2: Use non-dairy milk and dairy-free margarine to make this recipe dairy free.
3. Add bread cubes and allow egg mixture to soak into the bread for around 3 minutes.
   
   NOTE 1: Use gluten-free bread to make this recipe gluten free.
4. Pour into a large baking dish. Drizzle over extra melted butter and bake for 20–25 minutes or until golden on top and slightly set.
   
   NOTE 2: Use non-dairy milk and dairy-free margarine to make this recipe dairy free.
5. Divide among 4 bowls and serve immediately. Enjoy!

Recipe adapted from Taylor & Holmes. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.