Mini Bread and Butter Pudding
Preparation 5 minutes plus 20 minutes standing Cooking 35 minutes Serves 2
PER SERVING 572 kJ, 137 kcal, 2 g protein, <1 g fat, (0 g saturated fat), 31 g carbohydrate (31 g sugars), 3 g fibre, 16 mg sodium
2 teaspoons butter 2 thick slices raisin toast 1 peach (fresh or canned), cut into thin wedges ⅔ cup (150 ml) milk ⅔ cup (150 ml) pouring cream 2 tablespoons caster sugar ½ teaspoon vanilla extract ( 2 eggs, lightly beaten Icing sugar, for sprinkling
1 Preheat oven to 180°C. Butter the raisin toast on one side, then cut into 1–2 cm cubes and place in a 3½ cup (875 ml) baking dish with half the peach wedges. 2 Whisk the milk, cream, sugar, vanilla and eggs in a jug. Pour the mixture over the bread and arrange the remaining peach slices over the top. Leave to stand for 20 minutes, for the bread to absorb the milk. 3 Bake for 30-35 minutes, or until the top is golden and a skewer inserted in the centre comes out clean. Leave at room temperature for 10 minutes, Serve dusted with icing sugar.