Bread and Butter Pudding

Serves: 6

Nutritional Information (per serve)

  • Kcal: 176 kcal
  • Carbs: 20.3g
  • Proteins: 7.9g
  • Energy: 741 kJ
  • Sugar: 8g
  • Fat: 6.7g
  • Saturated fat (g): 1.8g
  • Fibers (g): 3.1g
  • Sodium (mg): 198mg

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  • 250 grams Slendier Rice Style
  • 25 grams Margarine (reduced salt)
  • 25 grams Sultanas
  • 350 mL Milk (low fat)
  • 25 grams Natvia
  • 6 Slices of White Bread
  • 2 teaspoon(s) Cinnamon
  • 3 Eggs
  • 1 teaspoon(s) Ground Nutmeg (to taste)


  1. Preheat oven to 180 degrees Celsius.
  2. Prepare Slendier Rice Style as per instructions on the back of the packet, set aside
  3. Grease a 1L pie dish with olive oil spray
  4. Spread each slice of bread with margarine then cut into triangles
  5. Arrange a layer of bread, margarine side up in the bottom of the dish, then add a layer of sultanas and a layer of Slendier Rice Style. Sprinkle with some cinnamon, then repeat the layers of bread, Slendier Rice Stlye and sultanas, sprinkling with cinnamon until you have used up all of the bread and Slendier Rice Style. Finish with a layer of bread and set aside.
  6. Gently warm milk in a pan over a low heat to scalding point. DO NOT let it boil.
  7. Crack eggs into a bowl, add ¾ of Natvia and lightly whisk until pale
  8. Add the warm milk to the eggs and sugar and stir well. Then strain into a bowl.
  9. Pour over the prepared bread layers and sprinkle with nutmeg and remaining Natvia. Stand for 30 minutes.
  10. Place the dish in the oven and bake for 30-35 mins or until set and the top of golden brown

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