Strawberry & pear bread puddings
6
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
A fabulously fruity version of a family favourite recipe, baked individually to make them even more special.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Skimmed Milk
375 ml
Egg, whole, raw
3 medium, raw
Egg white, raw
2 individual
Vanilla Extract
1 teaspoon(s), level
White bread, sliced
8 slice(s), medium
Low Calorie Jam
100 g
Pears in juice, drained
830 g, 2 x 415g tins, drained, patted dry and thickly sliced
Strawberries
250 g, hulled and thickly sliced
Icing Sugar
1 teaspoon(s), level
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 8 x 250ml ramekins or ovenproof dishes with cooking spray and place on a large baking tray.
2
Whisk the milk, eggs, egg whites and vanilla in a bowl until combined.
3
Spread one side of each slice of bread with the jam, then cut each into 8 small triangles. Arrange half the bread triangles, jam-side up and slightly overlapping, in the prepared dishes. Top with half of the pear and strawberry slices. Repeat with the remaining bread and fruit then pour over the egg mixture and set aside for 10 minutes for it to soak into the bread.
4
Bake for 45 minutes or until the puddings are set and golden; if the tops are browning too quickly, cover with a sheet of foil after about 30 minutes. Let stand for 20 minutes to cool slightly then serve warm or at room temperature, dusted with the icing sugar.
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