Bread and butter pudding
High fibre white bread
288 g, (12x 35g slices), crusts removed
Reduced fat oil spread
¼ cup(s), (85g)
¼ cup(s), (40g)
¼ cup(s), (35g) chopped pitted
1½ cup(s), (375ml)
Vanilla bean paste
1 x 3 second spray(s)
- Preheat oven to 150˚C or 130˚C fan-forced. Lightly spray a 2 litre (8-cup capacity) ovenproof dish with oil.
- Spread 1 side of each bread slice with spread, then marmalade. Using a serrated knife, remove and discard crust. Cut each slice into 4 triangles. Arrange bread, butter-side up, in prepared dish. Sprinkle with sultanas and dates.
- Whisk milk, eggs, egg whites, sugar and vanilla in a large bowl until combined. Strain egg mixture over bread slices. Set aside for 10 minutes to soak in.
- Bake for 40 minutes or until top is golden and pudding is just set. Set aside for 10 minutes. Serve dusted with icing sugar.