Diana's Desserts - www.dianasdesserts.com
See more recipes in Diabetic and Lower Carb Treats 
Bread and Butter Pudding
in Diana's Recipe Book
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| Servings: 8 |
| Comments: Comfort food that we all need from time to time, this is a much-beloved recipe that is worth the effort. |
Ingredients:  2 oz. sultanas or golden raisins 2 oz. raisins 4 tablespoons strong tea 1 tablespoon brandy extract or flavoring 14 slices whole grain bread 3 oz. unsalted margarine, softened 4 eggs, plus 2 egg yolks 2 oz. confectioners' sugar 2 tsp. vanilla extract 2 1/2 cups non-fat milk Pinch of ground nutmeg 2 tbsp. granulated sugar Raspberry Sauce: 4 1/2 oz. fresh raspberries 1 tsp. confectioners' sugar Juice of 2 limes |
| Instructions: Place the raisins and sultanas in a small non-metallic bowl and pour over the tea and the brandy extract. Cover with plastic wrap and let soak for at least 2 hours (overnight is best). Drain off any excess juices and reserve. Spread the bread with the margarine. Remove the crusts and cut each slice into 4 triangles. Grease a 2 to 2 1/2 quart shallow oven proof dish with a little of the remaining margarine and arrange a layer of the bread triangles in the bottom of the dish, margarine-side up. Scatter over half of the soaked dried fruits and place another layer of the bread triangles on top, margarine side up (you should have used about two-thirds of them at this stage). Set the remainder aside. Scatter over the remaining soaked dried fruits and press down gently into the dish with a spatula. Whisk together the eggs, egg yolks and the confectioners' sugar in a large pitcher. Add the vanilla extract and milk, whisking to combine. Pour two-thirds of this custard over the layered bread triangles and let stand for 45 minutes to 1 hour until the bread has soaked up all of the custard. Preheat oven to 350 degrees F/180 degrees C. Pour the remaining custard mixture over the soaked bread and margarine triangles. Arrange the rest of the bread triangles on top, margarine-side up. Press the slices down firmly with a spatula so that the custard comes half-way up the bread triangles. Sprinkle over the nutmeg and granulated sugar. Place the dish into a roasting pan and pour warm water into the pan so that it comes three-quarters of the way up the dish. Bake for 35 to 40 minutes or until the custard has just set and the top is golden brown. To Make the Sauce: Place all the ingredients in a blender or food processor and process until smooth. Press through a fine sieve to remove the seeds. Refrigerate until ready to serve. Drizzle raspberry sauce over the pudding and serve. Makes 8 servings. Nutritional Information Per serving: 361 calories, 14g fat, 4g saturated fat, 49g carbohydrate, 0.47g sodium Source: Healthy Eating for Diabetes, by Antony Worrall Thompson with Azmina Govindji RD. |
| Date: September 18, 2006 |