
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
- 10 slices of brioche loaf
- 400g tin of peach slices, drained
- 150g raspberries
- 300ml dairy free cream
- 200ml dairy free milk
- 1 tsp of vanilla extract
For the topping
- 50g margarine
Method
- 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.
- Arrange the drained peach slices and raspberries on top of the brioche
- 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
- Mix together the topping ingredients to for a butter icing consistency and dot across the top of the bread pudding
- 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
Print