Recipes.

Bread ‘n’ Butter-berry Pudding

By Georgia Bellas


I Quit Sugar - Bread 'n' Butter-berry Pudding
Photo by: Ella Martin
  • 8 servings
  • Prep - 20 mins
    Cooking - 30 mins
  • Total - 50 mins
I Quit Sugar - Bread 'n' Butter-berry Pudding
Photo by: Ella Martin

We’ve taken a dessert classic and made it sugar-free! This one was gone as soon as it came out of the oven at IQS HQ, so you better be in quick!  

Servings: 8
Preparation: 20 mins
Cooking: 30 mins

Ingredients

  • 60 g butter, softened.
  • 10 medium slices sourdough bread.
  • 1/2 cup blueberries, fresh or frozen.
  • 1/4 teaspoon nutmeg, ground.
  • 1/4 teaspoon cinnamon, ground.
  • 2 large eggs.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon vanilla extract.
  • 1 1/2 cup full-fat milk, or milk of your choice.
  • 1/4 cup cream.
  • Full-fat plain or Greek yoghurt, to serve.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a baking or pie dish with a little butter.

2. Spread butter on one side of the bread slices. Cover the base of the baking dish with the slices, butter side up. It’s okay if the slices overlap each other. Depending on the size of your dish, this should use up approximately 5 slices of bread.

3. Sprinkle this layer with ½ of the blueberries and ½ of the nutmeg and cinnamon. Repeat this process with the bread, blueberries and spices until the dish is filled. The top layer should be the blueberries.

4. Add eggs, syrup and vanilla extract to a large bowl. Whisk until the eggs are light and airy. Pour in the milk and cream and continue whisking until well combined.

5. Pour the milk mixture slowly over the bread. Make sure that you pour evenly across the whole dish. Gently press the surface with your hand so that the bread absorbs the liquid. Dust the top with a little extra cinnamon and leave to sit for 10 minutes so that the bread absorbs more of the liquid. The liquid should just cover the top of the bread and will absorb a little once the bread starts to absorb it.

6. Place in the oven for 30 minutes, or until pudding is golden brown and the eggs are set.

7. Divide between 8 portions and serve with a few extra blueberries and a dollop of yoghurt.


We’ve taken a dessert classic and made it sugar-free! This one was gone as soon as it came out of the oven at IQS HQ, so you better be in quick!

Ingredients

  • 60 g butter, softened.
  • 10 medium slices sourdough bread.
  • 1/2 cup blueberries, fresh or frozen.
  • 1/4 teaspoon nutmeg, ground.
  • 1/4 teaspoon cinnamon, ground.
  • 2 large eggs.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon vanilla extract.
  • 1 1/2 cup full-fat milk, or milk of your choice.
  • 1/4 cup cream.
  • Full-fat plain or Greek yoghurt, to serve.

Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a baking or pie dish with a little butter.

2. Spread butter on one side of the bread slices. Cover the base of the baking dish with the slices, butter side up. It’s okay if the slices overlap each other. Depending on the size of your dish, this should use up approximately 5 slices of bread.

3. Sprinkle this layer with ½ of the blueberries and ½ of the nutmeg and cinnamon. Repeat this process with the bread, blueberries and spices until the dish is filled. The top layer should be the blueberries.

4. Add eggs, syrup and vanilla extract to a large bowl. Whisk until the eggs are light and airy. Pour in the milk and cream and continue whisking until well combined.

5. Pour the milk mixture slowly over the bread. Make sure that you pour evenly across the whole dish. Gently press the surface with your hand so that the bread absorbs the liquid. Dust the top with a little extra cinnamon and leave to sit for 10 minutes so that the bread absorbs more of the liquid. The liquid should just cover the top of the bread and will absorb a little once the bread starts to absorb it.

6. Place in the oven for 30 minutes, or until pudding is golden brown and the eggs are set.

7. Divide between 8 portions and serve with a few extra blueberries and a dollop of yoghurt.

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