Caramel bread and butter pudding
Sweet cinnamon-spiced bread baked to creamy perfection and topped with fruit. Tempting any night of the week
Fruit loaf, white
105 g, (4 x 35g slices, crusts removed)
Low fat crème caramel
½ cup(s), (125ml)
125 g, sliced
- Preheat oven to 180°C or 160°C fan-forced. Cut each slice of bread into 4 triangles and place in a 1L (4-cup) capacity, 22cm round ovenproof dish.
- Whisk egg, NESTLÉ DIET Crème Caramel and skim milk in a large jug. Pour over bread, then sprinkle with cinnamon. Bake for 30 minutes or until egg mixture is just set and the edges of the bread are slightly golden.
- Meanwhile, peel skin and remove white pith from orange, then cut into 2.5cm chunks. Combine orange and strawberries in a bowl. Serve bread and butter pudding with both fruits.
SERVING SUGGESTION: 13 cup (80ml) reduced-fat cream.