Bread & Butterless Pudding

Bread & Butterless Pudding

  • Serves 2
  • Preparation time: 10
  • Cooking time: 40


oil spray
1 cup skim milk
1 egg
2 tbs reduced-sugar marmalade
1 tsp vanilla extract
3 thick slices of good quality fruit bread, cut into 2cm pieces
1 tbs shredded coconut


Preheat oven to 180°C. Spray 2 x 250ml (1 cup) capacity ovenproof dishes with oil.

Lightly whisk milk, egg, marmalade and vanilla in a medium bowl.

Add bread, stirring gently to ensure all bread is coated in milk mixture. Spoon among dishes, sprinkle with coconut and bake for 35–40 minutes. Serve with low-fat yoghurt or ice-cream.

∞ You can substitute good quality gluten-free fruit loaves or buns. For dairy and egg free, add 2 tsp cornflour to rice or soy milk. It won’t rise as much but will still be delicious.


On behalf of Julie White, Giaan Rooney and Barbara Macciolli, we hope you enjoy the book and wishing you happy and healthy cooking!

Weigh It Up Winter Warmers Recipe Book Available in Newsagents or online at