Sugar free berry bread pudding

A dessert for the whole family using sweet berries and honey instead of sugar

Berry bread pudding recipe
By Anne Willicombe
As the nights get colder, thoughts of warm comforting desserts fill my mind. But comforting doesn’t have to mean full of sugar. Sweet berries and a bit of honey is all the sweetness you’ll need in this pudding (and you can have seconds without feeling guilty).

Bread pudding is so simple and versatile, especially when it’s sugar-free. Your little ones will love having dessert for breakfast, or cut it up into fingers and have it as a snack. It also freezes well.

You can pretty much use any fruit you have on hand. For babies, use fruit they’ve already been introduced to (mashed banana or grated apple would work well). If you think the fruit you’re using isn’t sweet enough, add some unsweetened apple puree or grated apple.

I used a small casserole dish and cut my bread in half diagonally to spread it over the bottom of the dish a bit more. You could also make individual servings in ovenproof ramekins.

Sugar free berry bread pudding

Prep time: (plus soaking time of 30 minutes or overnight)
Cook time:
Total time:
Yield: 4 servings(for toddlers or 2 adult servings and 1 toddler serving)

Ingredients:

  • 2 slices of bread, crusts removed
  • 3/4 cup mixed berries, roughly chopped
  • 1/2 tsp ground cinnamon
  • 1 egg
  • 1 cup milk
  • 1/2 tsp vanilla essence
  • 1 tbsp honey
  • Small piece of butter

Method:

  1. Butter a small ovenproof dish and lay one slice of bread in the bottom. Sprinkle the berries over the bread and then sprinkle over the cinnamon. Top with the second slice of bread.
  2. Lightly beat the egg, milk, vanilla and honey together. Slowly pour over the bread making sure the bread is completely covered. Leave to rest for about 30 mins for the bread to soak up the liquid (or overnight).
  3. Cook at 170C for 30-40 mins until the egg mixture has set (you’ll still have some liquid from the berries) and the top is a light golden brown.

Tip: use the leftover bread crusts for French toast skinny fingers or toast them to dip into hummus as a snack. If you’re not going to use the crusts immediately, just pop them in a bag and freeze them for later.

For more information about this author see her profile on Google+ here +Anne Willicombe

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