Raisin Bread and Butter Pudding2012-08-26
- Servings : 4 - 6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 45m
A little while ago I was in hospital and couldn’t breastfeed Harry for a few days. We bought a tin of formula to get through this time, but the problem was, I used very little and was left with an expensive tin of formula with a 1 month use by date. This is the sort of recipe that is perfect for using up leftover formula, breast milk, any milk! Not to mention it is really yummy and will be perfect for Harry’s afternoon tea.
This recipe is easily halved and can be served hot or cold.
Tip: Substitute the apple for your child favourite fruit – banana, peaches, apricots, pears will all work well.
Tip: This is delicious served warm, but also holds its shape well if you want to serve it as finger food the next day.Join us on Facebook for other foodie bits and pieces.
- 8 slices of raisin bread
- 1 tbs butter
- 1 apple, grated
- 2 cups prepared formula, or cows milk
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Preheat the oven to 180°C. Lightly spread one side of each slice of bread with margarine and cut into quarters. -
Line half the slices of bread, margarine side facing up, on a prepared ovenproof dish. You want the bread to fit snuggly. Add grated apple (or other fruit) then another layer of the bread, margarine side facing up. -
Whisk the milk, eggs, vanilla, and cinnamon in a bowl. Pour over the bread and leave to stand for 5 minutes to absorb. Place in the oven for 30 - 35 minutes or until set. -
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