Bread and Marmalade Puddings
Ingredients
On the table: 1 hour
Serves: 4
6 ‘toast’ slices wholemeal bread
20g reduced - fat dairy spread
1/3 cup low calorie apricot marmalade
1 cup low fat milk
1/4 cup Light cream
1 tablespoon plain flour
2 x 60g eggs
2 tablespoons CSR Smart White Sugar Blend
1/2 teaspoon vanilla extract
Pinch ground cinnamon
Pinch ground nutmeg
Method
- Preheat oven to 180ºC conventional or 160º C fan forced. Trim the crusts from the bread. Spread dairy spread and marmalade over one side of the bread. Cut each slice of bread into 4 triangles and layer triangles evenly into 4 x ½ cup capacity ramekins.
- Heat milk and cream over low heat until warmed. Place flour in a bowl and gently whisk in one egg, mixing thoroughly until smooth. Whisk in remaining egg, warmed milk mixture, CSR Smart and vanilla.
- Pour half the custard mixture over the bread; allow to stand for 2 minutes. Then pour over the remaining mixture. Sprinkle with the cinnamon and nutmeg.
- Place ramekins in a water bath and bake 35-40 minutes or until custard is set.
Comments
Reduced fat dairy spread is a butter substitute. Use unsalted butter if unavailable.
Water bath is simply a baking dish filled with a little warm water. It is used to prevent the custard in the bread and butter puddings from over heating and curdling.
NUTRITIONAL ANALYSIS*
(July 2005)
Per serve (190g)
1175kj (280 cal)
11g fat
33g carbs
15g sugars
12g protein
*Nutritional analysis of recipes calculated using FoodWorks ™ Professional Version 4.