A fresh, real food version of a comfort food classic, this bread & butter pudding is a pauper's treat that tastes like a rich man's feast. This pudding is sure to become a sugar free family favourite. Adapted from this recipe.
- 300 ml (1 1/4 cup) milk
- 300 ml (1 1/4 cup) double (heavy) cream
- 1 tsp vanilla extract
- zest of 1/2 orange
- 3 eggs + 1 yolk
- 2 heaped tbsp xylitol
- 8-12 slices wholemeal bread (ideally homemade), slightly stale
- unsalted butter, for bread
- 2 handfuls fresh red grapes
- 2 tsp ground cinnamon
- extra xylitol, for sprinkling
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First make the custard: Heat the milk and cream in a saucepan until just starting to simmer. Meanwhile, whisk the eggs, yolk and xylitol in a large jug or bowl. Gently pour the hot milk and cream mixture over the eggs, whisking all the while, until completely smooth. Return to the pan over low heat and simmer gently for a couple of minutes, whisking all the time, until the custard just starts to thicken. Remove from the heat and mix in the vanilla extract and orange zest. Set aside.
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Grease a large casserole dish with butter, then butter both sides of all the bread slices and cut them diagonally in half to make 16-24 triangles. Lay half the bread slices in the casserole dish to cover the bottom and scatter over half of the grapes and cinnamon. Repeat with the remaining bread, grapes and cinnamon. Pour the custard through a sieve over the bread and grapes. Sprinkle with a bit of xylitol and set aside to soak for 20-30 mins minimum. Preheat the oven to 180C/350F/gas 4 while the bread soaks.
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Bake in the preheated oven for 40-45 mins, until the top is golden and the custard is set. Allow to cool slightly and serve warm.