Peach and Raspberry Bread Pudding

Peach and Raspberry Bread Pudding
8
Vegetarian, Dairy Free
STORAGE
Keep in the fridge in an airtight container for a few days

This reduced sugar bread pudding replaces regular sugar with Xylitol Powder and is the perfect dessert for a family dinner or special occasion. The mix of sweet and sharp flavours from the fruit compliments the rich, moist custard soaked brioche perfectly.


Ingredients
Method

Print

  1. Preheat the oven to 180 degrees. Grease a medium sized baking dish and lay out the slices of brioche loaf, overlapping them until the dish is full.
  2. Arrange the drained peach slices and raspberries on top of the brioche
  3. If using egg replacer mix 4 teaspoons (12g) with 8 tbsp (120ml) water. Beat the eggs and add the cream, milk and xylitol powder. Whisk until smooth and pour evenly over the bread and fruit
  4. Mix together the topping ingredients to for a butter icing consistency and dot across the top of the bread pudding
  5. Cook in the oven for around 35-45 minutes until the custard has set with a gentle wobble and the top is turning golden brown

 

Please note, Xylitol is extremely toxic to dogs

Peach and Raspberry Bread Pudding Peach and Raspberry Bread Pudding

Click to enlarge

3 February 2020 - 4:51pm