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Photo of Raspberry bread and butter pudding by WW

Raspberry bread and butter pudding

Total Time
55 min
20 min
25 min
Use tangy raspberries to add colour and flavour to the ultimate comfort food dessert.



2 medium

Skim milk

1½ cup(s), (375ml)

Granulated stevia sweetener

1 tbs, powdered variety

Vanilla bean extract

1 tsp

Wholegrain bread

3 slice(s), (3x35g slices)

Reduced fat oil spread

2 tsp

Frozen raspberries

100 g

Berry jam

2 tsp, strawberry variety, warmed, strained


  1. 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.
  2. 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.
  3. 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.