Fruity bread pudding

HINT: You can replace raisin bread with ordinary sliced bread, and ½ cup sultanas and ¼ teaspoon ground cinnamon sprinkled among the layers. Use any flavour of jam you like

10 slices of raisin bread
¼ cup raspberry jam
3 egg whites
250 mL (1 cup) CARNATION Light and Creamy Evaporated Milk
600 mL (2½ cups) low-fat custard
¼ teaspoon nutmeg
 
Preheat oven to moderate (180°C or 350°F). Spread the bread with jam, and cut each slice diagonally into quarters. Arrange in layers in a 2 litre (8 cup) capacity ovenproof dish. Whisk egg whites, milk and custard together and pour over the bread, coating each piece. Sprinkle with nutmeg, and bake for 30-40 minutes or until golden brown and the custard has set. Cover surface with foil if pudding is becoming too browned. Serve with extra low-fat custard if desired.

 

ANALYSIS per serve 
4
6
Energy kJ (Cal)
1662 (397)
1107 (265)
Carbohydrate (g)
71
47
Protein (g)
17
11
Fat (g)
6
4
Calcium

Preparation time: 10 minutes
Cooking time: 30-40 minutes
Serves: 4-6

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