Bread and Butter pudding

Healthy Bread & Butter Pudding

Healthy Bread & Butter Pudding

By: Lisa Holmen

This bread and butter pudding recipe calls for skimmed milk or a plant-based milk to make it a healthy option. Use an unrefined sugar like coconut sugar to provide a natural sweetness. The pudding is best used with bread which is at least a day old so it keeps its integrity and doesn’t get too soggy.



Prep time

Cook time



  • 1 tbsp olive oil
  • 10 slices of bread, crusts removed
  • 15g unsalted butter, softened
  • 75g raisins
  • ½ tsp ground cinnamon
  • 400mL semi-skimmed dairy or plant-based milk
  • 1 tsp vanilla essence
  • 4 free-range eggs
  • 3 tbsp unrefined coconut sugar
  • ½ tsp ground cinnamon
  • Fresh nutmeg & cinnamon, to serve


  • Lightly grease a large ovenproof casserole dish with olive oil.
  • Brush the bread with melted butter on one side, then cut into triangles and arrange a layer of bread on the dish, butter side up. Sprinkle some of the raisins and cinnamon over the bread and repeat until all the bread is used up.
  • To make the custard, heat the milk gently in a pan over low heat. Be careful not to boil or it may curdle. Add the vanilla essence. Place the eggs and sugar in a small bowl and whisk slightly, then pour over the milk. Continue to stir until the mixture is to the desired consistency, then strain.
  • Pour the custard over the bread and leave to soak for at least 20 mins, then sprinkle with extra cinnamon and nutmeg if desired.
  • Preheat oven to 170°C and bake for 30—40 mins until golden. Serve immediately.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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