Fruity Bread & Butter Pud
Prep Time:15 mins, Cook Time: 1 hour, Total Time: 1 hour, 15 mins
January 28, 2015
Even more perturbing that the same can’t be said for the school dinner puds, they’re all too happy to tell me how much they like those. And always eat them. Grrrr, I’m obviously not school dinnersie enough in my pudding making, and I’m really not sure whether that’s a good or a bad thing. Joking aside, I’m not really that bothered that they don’t eat puds, any less sugar in their diet has to be a good thing. And good for me as I don’t bother to make many, as I’ll only go and eat them all!.
Having said, I do feel the need to address my abysmally bereft catalogue of healthy family puds on Eat Your Veg, so do watch out for them over the next few weeks. Starting today with my healthier take on a Bread & Butter Pudding. I switched the cream for semi-skimmed milk, organic if you can, the bread for sliced fruit bread (minus the thickly spread butter) and only used a small amount of unrefined soft brown sugar. Plus lots of lovely cinnamon flavoured apples for a fruity twist. I’d confidently say my version gives the traditional pud a handsome run for it’s money on the yum factor, do let me know if you try it yourselves.
I’m hosting this month’s Family Foodies event, a blogging challenge I co-host with Vanesther over at Bangers & Mash (who’s incidentally deservedly just scooped a major award, the SW Food Reader Award no less, enormous congrats!). This month our theme’s Healthy Kids but if you want to enter do be quick, the event closes tomorrow.
Apples, Fruit Loaf, Milk, Sultanas, Eggs
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Family Dinners, Pudding, Dessert, Sunday Lunch, Autumn, Winter
An ovenproof dish
Fruity Bread & Butter Pud
Ingredients Prep Time:15 mins, Cook Time: 1 hour, Total Time: 1 hour, 15 mins
4 eggs, free range
550ml semi skimmed milk, preferably organic
1 teaspoon vanilla extract
50g soft brown sugar
2 teaspoons ground cinnamon
400g sliced fruit bread (1 small loaf)
250g peeled and cored cooking apples
a smidgen of butter for greasing
1) Preheat your oven to 160ºc / 140ºc fan / gas mark 3.
2) Lightly beat together the eggs, then stir through the milk and vanilla extract. Set aside.
3) In a separate bowl mix together the sugar and cinnamon. Set aside.
4) Cut the fruit bread into triangles.
5) Very finely slice the peeled and cored apples.
6) Now for assembly. Grease your oven dish with a smidgen of butter and layer one third of the bread triangles on the bottom. Cover with half the apple slices, dust these with a sprinkling of the cinnamon sugar. Next another layer of fruit bread triangles, followed by apple and another dusting of sugar. Finish with fruit bread, laying the triangle in a pattern if you can.
7) Pour over the egg and milk mix and press the bread down until it’s immersed in the liquid. Dust over all the remaining sugar and cinnamon.
8) Bake in your preheated oven for 1 hour until firm in the middle, golden brown and puffed up on top. Serve warm with custard. Or creme fraiche. Or just as is.