Blueberry ‘bread and butter’ pudding recipe
For a summer spin on a British classic try this dairy-free bread and butter pudding that's bursting with juicy blueberries.
See method- Serves 6
- 55 mins to cook
- 276 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 1 tsp vegetable oil, for greasing
- 10 slices small white Danish bread
- 150g blueberry conserve, or other berry jam
- 150g blueberries
- ½ lemon, zested
- 4 eggs
- 560ml soya milk
- 3 tbsp honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- dairy-free cream or dairy-free ice cream, to serve
Each serving contains
- Energy
- 1165kJ 276.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 26g
of the Reference intake
Carbohydrate 44.0gProtein 11.1gFibre 2.5g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 1ltr ovenproof dish.
- Spread each slice of bread with the jam, then cut each slice in half to make triangles. Arrange the bread triangles in the baking dish, in 2 lines, jam side down, scattering with the blueberries and lemon zest as you go.
- Whisk together the eggs, milk, honey, vanilla and cinnamon. Pour half of this custard mixture over the bread and allow it to soak in for 10-15 mins. Pour over the remaining custard just before baking.
- Bake for 25-30 mins, or until golden brown and puffed up. Serve with dairy-free cream or ice cream, if you like.
- Tip: Get the kids to help in the kitchen, they can butter the bread and help to layer the dish and whisk together the dairy-free custard.
- See more British recipes
