Preparation time is 30minutes
Cook time is 55minutes
Total time is 1hours 25minutes
Serve is for 10 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
10
- 5 free range eggs
- 5 cups light milk
- 1/3 cup caster sugar
- 2teaspoons vanilla-bean paste
- 2teaspoons ground cardamom
- 540grams Woolworths 35hr seeded sourdough loaf, cut into 1cm-thick slices
- 125grams raspberries
- 1/2teaspoons icing sugar
Nutrition per serving
1100kJ
Protein
12.5grams
Sugars
15.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Transform a mini loaf of sourdough into the classic comforting British dessert but make it healthier. This simple bread and butter pudding is perfect for entertaining.
Method
Step 1 of 4
Preheat an oven to 170°C/150°C fan-forced. Grease a 2.5L (10-cup) square baking dish. Place the prepared dish on a baking tray.
Step 2 of 4
Whisk eggs and milk in a large bowl until combined. Strain egg mixture through a fine sieve into a large bowl. Whisk in sugar, vanilla and cardamom until combined.
Step 3 of 4
Arrange bread, overlapping slightly, in prepared dish. Pour egg mixture over bread. Stand for 5 minutes. (The bread will soak up some of the milk.)
Step 4 of 4
Scatter raspberries over top of bread, then cover loosely with lightly greased foil. Bake for 35 minutes, then uncover and bake for a further 20 minutes or until just set at centre and lightly browned. Remove from oven. Stand for 5 minutes. Lightly dust pudding with icing sugar. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.