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Photo of Strawberry and pear bread and butter pudding by WW

Strawberry and pear bread and butter pudding

Total Time
1 hr 10 min
15 min
55 min
Take bread and butter puddings to the next level with luscious poached pears and strawberries.


Oil spray

1 x 3 second spray(s)


3 small, (500g), peeled, cored, thickly sliced

Skim milk

1½ cup(s), (375ml)


3 medium

Egg white

2 medium

Vanilla bean paste

1 tsp

White bread

8 slice(s), (8x35g), crusts removed, halved diagonally

Berry jam

cup(s), strawberry

Fresh strawberries

250 g, hulled, thickly sliced

Icing sugar

1 tsp, to dust


  1. Preheat oven to 180°C. Lightly spray eight 1-cup (250ml) capacity ovenproof dishes with oil.
  2. Place the pear in a saucepan with 2 tablespoons water. Bring to the boil. Reduce heat and cook, covered, for 7 minutes or until the pear is tender. Drain.
  3. Meanwhile, whisk the milk, eggs, egg whites and vanilla in a bowl until smooth.
  4. Spread one side of the bread with the jam. Arrange half the bread slices, jam-side up, slightly overlapping, in the prepared dishes. Top with half the pear and strawberries. Repeat layering with the remaining bread and fruit. Pour over the egg mixture. Set aside for 10 minutes to soak.
  5. Bake for 45 minutes or until the puddings are golden and set. Stand for 20 minutes to cool slightly. Serve warm or at room temperature dusted with icing sugar.


For one large pudding, make this recipe in an 8-cup (4L) capacity ovenproof dish.