Mini Bread and Butter Puddings

These Mini Bread and Butter Puddings are the perfect party food to satisfy those sweet cravings! They’re great for calorie counting or Weight Watchers.

Mini Bread and Butter Puddings | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Bread and butter pudding has long been a favourite in our house, but yet again, the traditional recipe isn’t very slimming friendly at all. So we thought we’d try and make a lighter bite size version.

Mini Bread and Butter Puddings | Slimming & Weight Watchers Friendly

They have everything you would expect from a bread and butter pudding. Bread, fruit, vanilla custard. Everything except the extra calories!

Mini Bread and Butter Puddings | Slimming & Weight Watchers Friendly

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You’ll need one of these Silicone Mini Muffin Trays from Amazon to make these Mini Bread and Butter Puddings.

Mini Bread and Butter Puddings | Slimming & Weight Watchers Friendly

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Mini Bread and Butter Puddings | Slimming & Weight Watchers Friendly

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Mini Bread and Butter Puddings

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Rating: 5
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Servings

Prep Time

Cooking Time

mini puds 10 minutes 20 minutes

Calories

WW

Carbs

30kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per mini puds Per mini puds Per mini puds
Suitable For Freezing icon
Looking for Slimming World Syns?

We agreed with Slimming World to remove their trademarked terms from our website

FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. Pre heat the oven to 180°C
  2. Cut the crusts off the bread, then roll it out to a 2mm thickness
  3. Whisk the eggs together with the sweetener, milk, cinnamon and vanilla
  4. Spray 12 cups of a silicone mini muffin tray with some low calorie cooking sprayt, then spray both sides of the bread rounds
  5. Place the bread in the egg mixture and let it soak in for a few minutes
  6. Place one soaked round of bread in the bottom of each cup, then divide the sultanas evenly between each cup
  7. Pour the remaining egg mixture evenly between all 12 muffin cups
  8. Bake in the oven for 15 - 20 minutes until they are set and golden brown
  9. Allow them to cool for a few minutes then remove from the tray and serve

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
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