Step 1 Preheat oven to 150°C. Brush one side of each slice of bread with a little of the table spread. Cut slices in half diagonally to form triangles. Arrange layers of triangles, spread-side up, with raisins in a 1.2-litre baking dish.
Step 2 Put skim milk and vanilla bean in a medium saucepan; heat until almost boiling. Remove pan from heat and leave milk to infuse for 10 minutes. Beat sugar and eggs in a medium bowl and pour into milk. Strain egg–milk mixture and return to pan. Scrape seeds from vanilla bean into pan.
Step 3 Set saucepan over medium heat and cook until custard just coats the back of a spoon. Add cinnamon and nutmeg to pan.
Step 4 Pour custard over bread and raisins in baking dish and leave to soak for 20 minutes.
Step 5 Bake for 30–40 minutes, or until custard sets into pudding and bread tips turn golden.
Why it’s healthier
High-fibre white bread replaces regular white bread to increase fibre.
This swap makes the pud more filling, leaving you feeling satisfied! You can also use wholemeal or wholegrain bread, but the finished pudding won’t look quite as traditional.
Reduced-fat table spread substitutes for butter.
Brushing a light layer of melted spread onto only one side of the bread cuts fat.
Skim milk replaces both full-fat milk and cream to lower fat and saturated fat.
Switching to skim milk lets this pud lighten up by 90 per cent less total fat and 96 per cent less sat fat!
Our version (per serve)
Total fat 4.0g
Sat fat 0.9g
Regular version (per serve)
Total fat 34.8g
Sat fat 21.2g