Apple and Blueberry Bread Pudding

A nostalgic favourite with a healthy twist, an Apple and Blueberry Bread Pudding. The easiest and quickest dessert with ingredients that you will always have around. In under 15 minutes you can feed a group or just yourself. No mess, no fuss, high in fibre, high in antioxidants, high in choline, need I say more? Give it a go!
Wilna Eksteen

Wilna Eksteen

Registered Dietician

Servings
2 servings
Ready In
30 minutes
Nutritional information

Energy: 134 kcal

Protein: 5.5 g 

Carbohydrate: 21.3 g

Sugar: 12.3 g

Fat: 3.3 g

Fibre: 2.2 g

Dietary Requirements

Lacto-ovo Vegetarian 

Low GI

Ingredients

  • 1 egg
  • ½ cup low-fat milk
  • ¼ tsp vanilla essence 
  • 1 tsp sugar
  • 1 pinch salt
  • 1 slice sourdough bread, cut into 1.5 cm cubes
  • 1 apple, peeled and diced into 1 cm cubes
  • ¼ tsp cinnamon
  • ¼ cup Medspresso™ CBD-Infused Rooibos Tea
  • 10 blueberries

Equipment List

  • Small mixing bowl
  • Fork
  • Chopping board
  • Knife
  • Measuring spoon
  • Measuring cup

Method

Step One

Mix together the egg, milk, vanilla essence, sugar and salt. 

Step Two

Place the bread cubes in a shallow bowl. Poor the egg mixture of the bread cubes and set aside. 

Step Three

Fry the apple, cinnamon with the Medspresso™ Rooibos Tea in a pan over a medium heat until all the liquid is evaporated. 

Step Four

Place the apples on top of the bread with the blueberries. 

Step Five

Bake at 180°C for 10 minutes until the egg mixture is just set. 

Step Six

Enjoy as a healthy dessert, or as a breakfast with ½ cup of low-fat yoghurt.

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