White chocolate and pomegranate bread and butter pudding
220 g, (1/2 loaf) cut into 1cm-thick slices, halved
Reduced fat oil spread
White chocolate block
80 g, finely chopped
½ medium, seeded
1½ cup(s), (375ml)
Granulated stevia sweetener
Vanilla bean extract
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 2 litre (8-cup) capacity ovenproof dish with oil.
- 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.
- Whisk eggs, milk, sugar and vanilla in a large jug until combined. Pour over bread mixture. Set aside for 15 minutes.
- 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.