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Photo of White chocolate and pomegranate bread and butter pudding by WW

White chocolate and pomegranate bread and butter pudding

7
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
8
Difficulty
Moderate
Invented as a way to use up stale bread, this classic pud stays fresh with some delicious twists.

Ingredients

White sourdough bread

220 g, (1/2 loaf) cut into 1cm-thick slices, halved

Reduced fat oil spread

20 g

White chocolate

80 g, finely chopped

Pomegranate

½ medium, seeded

Egg(s)

6 medium

Skim milk

1½ cup(s), (375ml)

Granulated stevia sweetener

2 tbs

Vanilla bean extract

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 2 litre (8-cup) capacity ovenproof dish with oil.
  2. Spread bread with canola spread. Arrange half the bread slices in base of prepared dish. Sprinkle with half the chocolate and one-third of the pomegranate seeds. Continue layering with remaining bread and chocolate and half the remaining pomegranate seeds.
  3. Whisk eggs, milk, sugar and vanilla in a large jug until combined. Pour over bread mixture. Set aside for 15 minutes.
  4. Place dish in a large, deep baking dish. Pour enough boiling water into baking dish to come halfway up the sides of dish. Bake for 40–45 minutes or until pudding is golden and just set. Remove pudding from baking dish and set aside for 5 minutes. Sprinkle with remaining pomegranate seeds to serve.

Notes

TIP: You will need approximately ¾ cup (185g) pomegranate seeds. VARIATION: Add fresh raspberries or strawberries (chopped), to serve.

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