Bread pudding

A healthier version of a bread and butter pudding and a great way to use up day-old bread. The raisins and jam add a lovely sweet flavour and the spices make it the perfect, winter comfort dessert.

Ready in

1 hour 15 mins

Serving size

Serves 6


  • 8 slices day-old brown bread
  • ¼ cup (60 ml) raisins (optional)
  • 1 cup (250 ml) low-fat milk
  • 1 cup (250 ml) buttermilk
  • 3 eggs, beaten
  • ½ tsp (2,5 ml) vanilla essence
  • 2 tbsp (30 ml) sugar
  • ½ tsp (2,5 ml) ground mixed spice
  • 1 tsp (5 ml) ground cinnamon
  • pinch of ground nutmeg
  • 2 tbsp (30 ml) apricot jam


  1. Cut each slice of bread into 4 triangles.
  2. Pack the triangles in rows in an oven dish. Sprinkle raisins in between.
  3. Mix milk, buttermilk, eggs, vanilla and sugar together. Add mixed spice and cinnamon.
  4. Spoon milk mixture over the bread and allow to stand for 15 minutes.
  5. Meanwhile, preheat oven to 180 °C. Sprinkle nutmeg over the bread and dot with apricot jam.
  6. Bake for 30-45 minutes or until golden brown and set.


  1. Add ¼ cup of chopped nuts with the raisins.
  2. Serve with a small portion of homemade custard.
    Low-sugar homemade custard: make custard with 2 cups (500 ml) low-fat milk, 2 - 3 tbsp (30 - 45 ml) custard powder and 2 tbsp (30 ml) sugar by following the instructions on the packaging. Season with vanilla essence and finely grated lemon rind. This serves 6.

This recipe is from Cooking from the heart, 1st edition

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