This site is published by McNeil Nutritionals, a division of Johnson & Johnson Pacific Pty Ltd. It is intended for visitors from New Zealand only. See our Legal Notice and Privacy Policy. Last modified 14 May 2010.
© McNeil Nutritionals, Division of Johnson & Johnson Pacific Pty Ltd. 2006 – 2009.
This site is published by Johnson & Johnson Pacific Pty Ltd which is solely responsible for its contents.
Bread and Butter Pudding
Serves 8
Ingredients
1 1/2 cups low fat milk
1/4 cup brandy
4 eggs
1 cup SPLENDA® Low Calorie Sweetener Granular
10 slices spicy fruit loaf
1/4 cup sugar free marmalade or IXL light conserve or marmalade
- Preheat oven to 180°C.
- Combine milk, brandy. Eggs and SPLENDA® Granular.
- Remove crusts from bread, and cut half diagonally. Spread each bread slice with marmalade and arrange in a medium size casserole dish. Pour over custard and stand for 10 minutes.
- Bake for 1 hour or until custard has set and bread is beginning to turn golden.
| Carbohydrate | g | 26 |
| Energy | kJ | 850 |
| Fat | g | 5 |
| Protein | g | 9 |
| Sodium | mg | 157 |
| Fibre | g | 2 |
| Saturated Fat | g | 2 |
| Sugars | g | 10 |
This recipe, when compared with a traditional recipe has a 38% reduction in kilojoules, a 53% reduction in carbohydrate and a 77% reduction in sugars.
RECIPE TIPS
- Brandy is optional. Other spirits may also be used.
- White bread can be used instead of fruit loaf. Add 1/2 cup sultanas for the same taste.
- Any flavoured marmalade or jam may be used.
