Strawberry bread and butter pudding
1½ cup(s), (375ml)
¼ cup(s), (55g)
Vanilla bean extract
White sourdough bread
140 g, (5 slices), crusts removed
Reduced fat oil spread
125 g, hulled, quartered
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 3-cup (750ml) capacity baking dish with oil.
- Whisk milk, eggs, caster sugar and vanilla in a large jug until combined. Lightly spread 1 side of bread slices with canola spread. Cut each slice into 4 triangles. Arrange 1 layer of bread triangles, slightly overlapping, in bottom of prepared dish. Sprinkle with half the strawberries. Repeat with remaining bread and strawberries. Pour over milk mixture. Set aside for 15 minutes to allow bread to absorb the milk mixture.
- Place dish in a large deep baking tray and pour in enough boiling water to come halfway up the side of the dish. Bake for 30–35 minutes or until pudding is golden and just set. Set pudding aside for 5 minutes. Serve dusted with icing sugar.