Bread and Butter Pudding
What can be better in the colder months than an easy (and healthy!) bread and butter pudding for dessert? A classic for Christmas time, but even better when it’s accompanied by a cup of tea and a blanket while it’s so cold outside. The original recipe was taken from: http://www.taste.com.au/recipes/22360/bread+and+butter+pudding Adapted by: Anna Hopkins (founder of The Protein Bread Co and baker extraordinaire)
4 Eggs 2 cups Almond, Soy or Coconut Milk (whatever you like best) 300ml Pure Cream 1 tsp Vanilla Extract 1/4 tsp Ground Cinnamon 1 tsp Stevia (if desired to sweeten) 12 slices of Protein Bread – crusts removed 40g Butter – softened 1/2 cup Sultanas --Note As an alternative option, why not try it with raspberries? Adds a bit of extra flavour and tang… delicious!!
Preheat oven to 180C or 160C fan-forced. Grease a baking dish using butter or coconut oil – the dish should be approximately 5cm deep and 17cm x 28cm wide. Whisk the eggs, milk, cream, vanilla and cinnamon (and stevia if you are using it), together in a bowl. Spread both sides of each bread slice with butter. Cut each slice in half diagonally. Arrange half the bread in rows in the prepared dish an sprinkle with half of the sultanas. Repeat with the remaining bread and sultanas. Pour the egg mixture over the bread. Bake for 30-35 minutes, or until the top layer of bread is golden and the mixture set. Enjoy!