Bread and Buttery Pudding

Enjoy sweet treats while lowering your cholesterol with this dessert recipe.
  • Cooking time1 hour 15 minutes
  • Prep time10 minutes
  • 4 portions
recipe image Bread and Buttery Pudding


  • 2 slices fruit bread
  • 20 grams Flora ProActiv buttery spread
  • 2 eggs
  • 2 tbsp sugar
  • 2 1/2 cups reduced-fat milk
  • 1/4 cup vanilla extract
  • 1/4 tsp ground or freshly grated nutmeg

Nutrition Facts

Energy (kcal)257 kcal
Energy (kJ)1076 kJ
Protein (g)10.2 g
Carbohydrate incl. fibre (g)25.2 g
Carbohydrate excl. fibre (g)24.8 g
Sugar (g)18.9 g
Fibre (g)0.4 g
Fat (g)9.4 g
Saturated fat (g)3.6 g
Unsaturated fat (g)5.2 g
Monounsaturated fat (g)3.0 g
Polyunsaturated fat (g)2.2 g
Trans fat (g)0.1 g
Cholesterol (mg)120 mg
Sodium (mg)190 mg
Salt (g)0.47 g
Vitamin A (IU)633 IU
Vitamin C (mg)0.3 mg
Calcium (mg)246 mg
Iron (mg)1.10 mg
Potassium (mg)298 mg


  1. Preheat oven to 160°C. Rub half the Flora pro-activ over a 1 litre ovenproof dish to grease well.
  2. Roll the bread out slightly to flatten and spread with Flora pro-activ. Cut each slice of buttered bread into 8 triangles and arrange buttery side up in the prepared dish.
  3. Whisk eggs, sugar, milk and vanilla in a bowl and pour over the bread. Sprinkle with nutmeg.
  4. Take a large baking dish and fill half of the dish with cold water. Take the dish with pudding and place it into the bath of water.
  5. Bake for 1-1¼ hours or until a round-bladed knife inserted in the centre comes out clean.
  6. Serve warm.
Plain wholemeal or grain bread may be used with two tbsp sultanas added.