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Blueberry ‘bread and butter’ pudding recipe

Blueberry ‘bread and butter’ pudding recipe

38 ratings

For a summer spin on a British classic try this dairy-free bread and butter pudding that's bursting with juicy blueberries. See method

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
    276kcal     14%

  • Fat

    7g 10%

  • Saturates

    2g 8%

  • Sugars

    26g 29%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 44g Protein 11.1g Fibre 2.5g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 1ltr ovenproof dish.
  2. 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.
  3. 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.
  4. 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.

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