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Raspberry and Blueberry Pudding

Recipe Serves 4-6

Cooking 55-60 mins

Source: Super Food Ideas June ‘08

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Ingredients

3 eggs
1 teaspoon vanilla essence
¼ cup caster sugar
½ teaspoon ground cinnamon
2 cups low-fat milk
5 slices thick raisin bread, crusts removed
1 tablespoon reduced fat spread
1 cup Creative Gourmet Frozen Blueberries
1 cup Creative Gourmet Frozen Raspberries

Instructions

  1. Preheat oven to 170°C/150°C fan-forced. Lightly grease an 8 cup-capacity, 6cm deep, 23cm x 23cm (base) ovenproof dish.
  2. Place eggs, vanilla, sugar, cinnamon and milk in a large jug. Whisk to combine.
  3. Lightly spread 1 side of each bread slice with reduced-fat spread. Cut bread diagonally into quarters. Sprinkle half the blueberries and half the raspberries in prepared dish. Place bread quarters, spread side up, in 3 rows (arrange middle row in opposite direction to outer rows). Pour milk mixture evenly over bread. Sprinkle remaining berries around bread.
  4. Place pudding dish in a large baking dish. Pour boiling water into baking dish until halfway up side of pudding dish. Bake for 55 minutes to 1 hour or until egg mixture has set and bread is golden. Serve.

 

 

 

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