Low sugar raspberry bread and butter pudding
Dessert
- Prep time:
15'
- Cook time:
40'
- Difficulty:
Easy
Satisfy your sweet tooth with this low-fat Pure Via® 100% Xylitol sweetened bread and butter pudding. Tart raspberries are the perfect compliment to the creamy custard in this easy summer dessert, making you wish the whole thing was a single serving size.
Ingredients
Serves 8
- 10-12 Slices wholemeal bread
- 50g Low-fat margarine
- 800g (2x 400g cans) Low-fat custard
- 60g Pure Via® 100% Xylitol
- 500g Raspberries
Method
- 1
Preheat the oven to 175°C/150°C, Gas Mark 3. Grease a 23 cm round springform cake tin with a little of the low-fat margarine, then set aside.
- 2
Spread the remaining margarine on one side of each bread slice and cut the slices of bread in half diagonally, then set aside.
- 3
Pour the custard into a measuring cup or bowl and stir in the Pure Via® 100% Xylitol to combine.
- 4
Put 450g of the raspberries into a bowl and lightly mash the berries with a fork until the mixture is spreadable.
- 5
In your prepared cake tin, arrange 5-6 of the buttered triangles of bread in an even layer on the bottom. Spread a layer of the mashed raspberry mixture onto the bread and pour just enough of the custard mixture over the bread to lightly saturate the slices. Add another 5-6 triangles of bread on top, continue the layering process until all the slices of bread and all of the berry mixture have been used. For the top layer drizzle the remaining custard and sprinkle 50g of whole raspberries.
- 6
Put into the preheated oven and bake for 40-45 minutes until the bread is light brown and the custard is set in the centre. Set aside to cool for 20 minutes before serving.