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Cranberry bread and butter pudding
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Prep Time:
10 minutes
10 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
30 minutes
30 minutes
Lightened-up version of a classic dessert for guilt-free indulgence.
Ingredients:
- Melted reduced-fat dairy spread (Devondale brand), to grease
- 50g (1/3 cup) blueberry-flavoured craisins (Ocean Spray brand)
- 25g reduced-fat dairy spread (Devondale brand), softened
- 3 x 1cm-thick slices sourdough bread, halved crossways
- 250ml (1 cup) skim milk
- 2 eggs
- 60g (1/4 cup) caster sugar
Instructions:
- Preheat the oven to 220°C. Grease a 15 x 23cm baking dish with melted spread. Place half of the craisins on the base. Spread one side of the bread slices with dairy spread. Place the bread slices over the craisins and top with the remaining craisins.
- In a jug, vigorously combine skim milk, eggs, and sugar until smooth. Pour the egg mixture over the bread. Bake in a preheated oven for about 20 minutes or until the custard sets and the bread turns golden on top.
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