Raspberry bread and butter pudding
1½ cup(s), (375ml)
granulated stevia sweetener
1 tbs, powdered variety
vanilla bean extract
3 slice(s), (3x35g slices)
reduced fat oil spread
2 tsp, strawberry variety, warmed, strained
- Preheat oven to 180°C. Whisk the eggs, milk, sweetener and vanilla in a large bowl. Lightly spread the bread with spread and cut each slice into 4 triangles.
- Using a fork, crush half the frozen raspberries over the base of a 20cm square (6-cup capacity) ovenproof dish. Arrange the bread, in two layers, over the raspberry. Gently pour the egg mixture over the bread. Set aside for 10 minutes for the bread to absorb the liquid.
- Place the dish in a baking pan. Add enough boiling water to come halfway up the sides of the dish. Bake for 25 minutes or until just set. Set aside to cool to room temperature. Brush the top of the pudding with jam and sprinkle with remaining raspberries to serve.