Loaf pudding


A sweet pudding wit a low GI to maintain steady sugar levels.


1 T raisin
1 T rum (optional)
4 sli bread (specialty, oat bran and honey bread)
2 egg (lightly beaten)
1⁄2 t cinnamon (ground)
1⁄2 c sugar
1 c milk (low fat)


  1. Spread the hazelnut spread thickly over 2 slices of the bread. Scatter with raisins.
  2. Make sandwiches by adding the remaining bread. Cut each sandwich into quarters and stand upright in square casserole dish.
  3. Whisk eggs with cinnamon, sugar, and milk. Pour the mixture over bread trying to distribute evenly. Let stand so bread absorbs the mixture.
  4. Place the casserole dish into a larger casserole or baking pan. Add hot water into the larger baking pan until about half way up the sides of casserole.
  5. Bake at 400°F for 40 minutes until custard is set.


Adding water helps to maintain a steady temperature around the pudding and prevent burning of the edges in a similar way to how a double boiler works for melting chocolate.

4 servings
Preparation time
Cooking time
Total time
55 minutes