Low sugar raspberry bread and butter pudding
Dessert
- Prep time:
15'
- Cook time:
40'
- Difficulty:
Easy
Satisfy your sweet tooth guilt-free 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
Directions
- 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. Pour the custard into a liquid measuring cup or bowl and stir in the Pure Via® 100% Xylitol to combine. Put 450g of the raspberries into a bowl and lightly mash the berries with a fork until the mixture is spreadable, then set aside the other 50g of whole raspberries.
- 3
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, but save a bit of custard. Make sure the top layer is just bread with no berry spread.
- 4
Top the layered bread pudding with the remaining custard and the whole raspberries. 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.