Bread & Butter Pudding with Brumby's

bread and butter pudding
Serves: 8
Prep: 20 minutes
Cook: 35 minutes

Bread & butter pudding is a delish sweet treat and the perfect way to use up day-old bread, reducing food waste and saving you money!!! This luscious recipe has substituted traditional high FODMAP sultanas with seasonal low FODMAP berries. 


4 large eggs

262 g 9.2 oz

¼ cup raw sugar

54 g 1.9 oz

1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

0.5 g 0.01 oz

½ tsp Dutch cinnamon, ground

0.5 g 0.02 oz

2 cups reduced-fat milk (lactose-free if required)

500 g 17.6 oz

1½ cups reduced fat cream (lactose free if required)

358 g 12.6 oz

10 slices low FODMAP bread, crusts removed* (we used Monash University Low FODMAP CertifiedTM Brumby's Bakery Quinoa and Linseed Loaf)

332 g 11.7 oz

1 cup blueberries

136 g 4.8 oz

2 cups strawberries, hulled and sliced (fresh or frozen)

260 g 9.2 oz

¼ cup pure maple syrup

72 g 2.5 oz


  1. Grease a 5cm-deep, 17cm x 28cm (base) baking dish with canola oil. Whisk the eggs, sugar, vanilla, cinnamon, milk and cream in a bowl.

  2. Arrange half the bread slices on the tray’s base, carefully cover with half the egg mixture to cover the bread, then sprinkle with half the berries. Repeat with remaining bread, egg mixture and berries.

  3. After resting the pudding at room temperature for about ½ hour to ensure the bread has soaked up the egg mixture, drizzle with the maple syrup and bake in a preheated 180°C/356°F for 30 to 35 minutes.

  4. Rest the cooked pudding for about 15 minutes before portioning and serving. It is also good served at room temperature or cold.


  • *The number of bread slices required depends on the bread type you choose as all the slices differ in weight, thickness and size. Check the app for suitable low FODMAP bread varieties and certified low FODMAP breads. 
  • Disposable baking trays make this pudding easy to transport if you are taking it to family or friends.
  • Try adding some raspberries or cooked rhubarb instead or as well as strawberries and blueberries. Remember to check our Monash app or booklet for serving sizes.
  • You can also make these in individual ramekins. Use 8 ramekins to get the correct serving size. 

Serving suggestion:

  • Serve with some vanilla ice-cream (lactose free if required).

Nutrition Information (per serve)
Energy 1092 Kj / 261 cal
Protein 10.10g
Carbohydrates 29.00g
Sugar 11.50g
Total Fat 11.50g
Saturated Fat 5.10g
Fibre 3.10g
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