When you think about the classic British dessert, bread and butter pudding, it may conjure up images of a stodgy, calorie-packed health disaster in a bowl, but it doesn’t have to be that way. Try this recipe, which uses alternative ingredients, such as wholemeal bread rather than white, soya products instead of dairy, and agave syrup rather than sugar, to create a lighter version of this comforting dish.
Ingredients (serves 4)
250ml Alpro Coconut Cuisine
200ml Alpro Rice Cuisine
30g butter or soya margarine
4 slices of wholemeal bread (preferably a little stale)
3 eggs (large)
2tbsp agave syrup
40g dark chocolate chips
Method
Use a little of the butter or margarine to grease a suitable oven-proof dish, taking the remaining butter to spread on the bread.
Cut each slice of bread into quarters and place a layer of bread in the bottom of the dish. Sprinkle with half of the chocolate chips.
Top with another layer of bread, making sure the slices are butter side up and sprinkle over the remaining chocolate chips.
Whisk the eggs until frothy and heat the Alpro Coconut Cuisine, Alpro Rice Cuisine and agave syrup until warm, but don’t allow to boil.
Whisk the Alpro Coconut Cuisine mixture into the eggs, making sure you keep the mixture light and frothy.
Pour into the oven-proof dish, pushing the bread down a little to make sure it gets a good soak in the liquid. Place in the oven for around 45 minutes, or until golden brown on top and cooked through.
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