Breakfast Bread Pudding

Bread Pudding
  • Serves 3-4
  • Prep in 15 minutes
  • Cook in 30 minutes

In essence bread & butter pudding shouldn’t be an unhealthy choice, or should I say needn’t. Great quality bread, a yoghurt & egg based custard, little bursts of sweetness from fresh apple & the heady aromatics of toasted almonds. Well that’s my version at least!

Key Facts

  • Super Simple
  • No Added Sugar
  • Family Friendly
  • Prep Ahead - Use Within 3 Days


  • 200g gluten free sourdough or ciabatta (if it’s a little stale this is actually better)

  • 285g greek or coconut yoghurt

  • 2 eggs

  • 1 small apple

  • 5 small dates or 2 tablespoons raisins/sultanas

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 2 tablespoons ground almonds

  • 1 teaspoon freshly ground nutmeg


  1. 01

    Preheat your oven to 200C.

  2. 02

    Add the yoghurt, eggs, almond & vanilla extracts to a large bowl. Whisk to combine.

  3. 03

    Cut your bread into 2cm x 2cm chunks, then finely dice your apple & chop the dates into pieces the size of raisins if using these rather than raisins/sultanas. Add these to the wet mixture & fold together to combine fully.

  4. 04

    Let soak for 2 minutes before decanting to a heatproof dish. Sprinkle the ground almonds over the top & finish with the nutmeg.

  5. 05

    Bake in the centre of the oven for 25-30 minutes until puffed & golden.

  6. 06

    Serve straight away with extra yoghurt + flaked almonds, or leave to cool & warm through in a warm oven at a later date. It’ll last in the fridge for 2-3 days

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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