Diabetic-friendly Bread Pudding
• Ready in 6 h. 25 min.
|Saturated Fat Acids||0.61 g|
|Sugar added||8.62 g|
1 serving contains
|Saturated fatty acids/g||0.61|
Recipe author: EAT SMARTER
Line 4 individual pudding basins, small dariole moulds or ramekins with cling film.
Put the honey and water into a pan and bring to a boil. Remove from the heat and add the berries, except for any strawberries.
Put a sieve over a bowl and tip in the fruit and juice. Add any strawberries.
Cut the bread into 8 rounds and strips to fit the base and sides of the moulds. Dip the bread pieces in the fruit juices.
Place a round in the base of each mould and the strips around the sides. Spoon in the fruit and the juices and any strawberries. Cover with the remaining bread rounds and spoon over more juices. If any juices are left, reserve these for serving.
Press down to pack the bread and berries into the moulds. Cover the moulds with cling film and place a weight on top. Chill for at least 6 hours.
Turn the puddings out into serving bowls, pour over any remaining juices and decorate with berries.