Thick slices of buttered bread. Chewy raisins in every mouthful. Creamy, velvety custard, with hints of warming cinnamon and nutmeg. It’s no wonder bread-and-butter pudding has been a staple in British cookbooks since the 1700s. But it’s not uniquely British. Historians have found mentions of this mouthwatering dessert as early as the 11th century, with roots all across Europe.
Bread-and-butter pudding is true comfort food. It’s one of those things that we could eat when we’re feeling happy or sad, hot or cold, lazy or energetic. The only problem? It doesn’t usually fit with a low carb diet.
Well, it does now!
How to reduce carbs in bread-and-butter pudding
Many of the ingredients in a bread and butter pudding are already pretty low carb as it is. Especially the base of the custard: milk, cream, and eggs. The things we need to look out for are the bread, fruit and sugar.
So how can we cut the carbs on this tasty British classic?
This is an easy one. Look for a lower-carb bread that comes in at less than 6g per 100g to really keep the carbs down as much as possible. However, if you want a bread and butter pud that’s as close to the traditional taste and texture as possible, don't just settle for any low carb bread. Look for one that’s got a bit of substance to it so you can cut it into triangles. There’s nothing worse than bread dust in your pudding! We tried a lower-carb B&B pud with LoCho and it worked brilliantly.
Raisins and sultanas are little sugar bombs, so they’re best avoided if you’re trying to keep your pud low carb. Some people make their pudding with low carb choc chips instead, but that’s straying a bit from the classic recipe. Others make theirs with berries, which is closer, but you don’t get that raisin-like chewiness. Instead, try making your own mixed peel. Chop up lemon and orange peel, boil to remove bitterness, and coat in a syrup made from low carb sweetener and water.
As for the sugar in the custard, there are a few good options. If you already have a favourite lower-carb sweetener, adding a few teaspoons of this is a great way to get your custard to your desired sweetness. Alternatively, take a top tip from parents: fruit puree! Try making a puree out of lower-carb fruits like strawberries, raspberries, or peaches. Then add a small spoonful at a time until your custard tastes just right. Don't forget to add vanilla extract too, which will help balance things.
How we make ours
Our version of a bread and butter pudding is really simple. All you need is:
- Slices of LoCho loaf, cut into triangles
- A handful of homemade mixed peel
- Enough custard mix to fully soak your bread
- Cinnamon and nutmeg, to taste
Lightly butter an oven-proof dish, and layer enough triangles of LoCho loaf to cover the bottom. Sprinkle over half of the fruit, then repeat. Pour over the custard, and leave to soak. It’s best to leave it for at least 30 minutes. But if you’re not in a rush, leaving it overnight in the fridge works best. All that’s left to do is sprinkle over your spices, then bake for around 35 minutes until lightly browned.