Wholemeal bread and butter pudding

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Wholemeal bread and butter pudding

Bursting with dried fruit, this dish is a comforting dessert

50 minutes

Serves 4

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

Constipation can leave you feeling uncomfortable but it doesn’t mean you have to skip dessert. This appetising, fibre-rich pudding can help ease your discomfort.

This recipe is from Eat well during cancer, our booklet helping people to cope with the side-effects of cancer. See all our recipes for people living with cancer.

Ribbon to symbolise someone with cancerRecipe for people living with cancer

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

Constipation can leave you feeling uncomfortable but it doesn’t mean you have to skip dessert. This appetising, fibre-rich pudding can help ease your discomfort.

This recipe is from Eat well during cancer, our booklet helping people to cope with the side-effects of cancer. See all our recipes for people living with cancer.

Ribbon to symbolise someone with cancerRecipe for people living with cancer

Ingredients

  • 20g sunflower spread, or similar
  • 6 small slices wholemeal bread (from a 400g loaf), lightly toasted
  • 75g dried fruit, chopped if necessary
  • 1 large egg and 1 large egg yolk
  • 2 teaspoons caster sugar
  • 400ml skimmed milk
  • 1 teaspoon vanilla extract (no alcohol)
  • ½ teaspoon ground cinnamon
  • Fresh nutmeg, grated (or ¼ teaspoon ground nutmeg)

CALORIES: 256

FAT: 6.9g

SALT: 0.7g

SUGAR: 20.8g

Method

  1. Preheat the oven to 170ºC/Fan 150ºC.
  2. Spread a thin layer of sunflower spread on one side of each slice of bread and then cut each slice in half. Arrange layers of bread, spread side up, and dried fruit in an ovenproof dish.
  3. To make the custard, lightly beat the egg and egg yolk in a mixing bowl, then add the sugar, milk and vanilla extract.
  4. Transfer the custard into a saucepan and set over a medium heat. Stir continuously until the custard starts to thicken – it should just coat the back of your spoon. Then stir in the cinnamon and nutmeg. Pour the custard over the bread and dried fruit, and leave to soak for 5–10 minutes.
  5. Place in the oven to bake for about 30 minutes until the edges of the bread are golden and the custard starts to set.
  6. Serve immediately or allow to cool before covering and refrigerating – eat within 3 days.

To add calories, use fortified whole milk and add 1 tablespoon of flaked almonds with the dried fruit

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