Fruity Bread and Butter Pudding for Breakfast

Published 5 months ago
0 ratings

This bread and butter pudding is simple and made with fruit. I often use apples, berries, and a little cinnamon. It’s soft, a bit sweet, and perfect for a warm breakfast.

Fruity Bread and Butter Pudding for Breakfast
category Fitness
meal type Breakfast
difficulty Easy
Preparation in 10 minutes
Cooks in 40 minutes
Serves 6

Nutrition

  • Calories 341kcal 143kcal
  • Fat 9.7g 4.1g
  • Carbs 47.5g 19.9g
  • Proteins 7.3g 3.1g
  • Fibre 7.8g 3.3g

Ingredients

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I like this recipe because it’s easy to put together and works with any fruit I have on hand. It’s soft, warm, and just sweet enough without much effort. Plus, it keeps well for the next day.

Tips and Variations

  • You can use almond or oat milk instead of rice milk for a creamier texture.
  • Try natural live yoghurt or cottage cheese in place of curd cheese for even more protein.
  • Add some chopped walnuts or almonds for a bit of crunch and healthy fats.
  • Switch up the berries – raspberries or blackberries work just as well as blueberries.
  • Gluten-free or wholegrain rolls are great if you want to fit this into your diet.
  • Mix in a spoonful of protein powder with the milk for a post-workout boost.
  • Serve it warm with natural live yoghurt and a little maple or rice syrup on top.
  • You can prep everything the night before and bake it in the morning for a relaxed, healthy breakfast.

Meal Storage

Store the pudding in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving, or enjoy it cold for a refreshing, grab-and-go breakfast.

Freezer tips

Let the pudding cool completely, then cut it into portions to make defrosting simple. Wrap each piece in cling film or pop them in an airtight container or freezer bag.

Thaw overnight in the fridge.

Frequently Asked Question

Yes, you can use frozen blueberries and cranberries. There’s no need to thaw them before baking.
Absolutely. Use plant-based milk and vegan curd or thick coconut yoghurt instead of curd cheese.
Yes, assemble it the night before, cover, and refrigerate. Just bake it fresh in the morning.
Add a drizzle of honey, agave, or maple syrup to the milk mixture before baking.

Closing Note

This bread and butter pudding is warm, soft, and easy to make. It’s a good choice when you want something different for breakfast. It’s best fresh, but still tasty later if you have leftovers. If you like breakfasts like this, you might also enjoy these easy overnight oats with banana and seeds.

  • 🥗 Lighter
  • 🌾 High Fibre
  • 🧊 Freezer Friendly

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