Sugar-free Apple Banana Bread Pudding

hui min-bread apple pudding

SUGAR-FREE apple banana bread pudding recipe – credited to Mommy Hui Min 

2 slices of whole wheat bread
2 eggs
2 tbsp whole milk (can also be made with breast milk or formula if you prefer)
1 small, ripe banana

Ingredient b:
1/2 apple peeled and sliced (my lo no teeth yet, so I mashed the apple)
1 tbsp raisins*
pinch of cinnamon 

*The raisins, even when soft from cooking, may be hard for younger babies to manage. Either leave them out, soften them by soaking in warm water for half an hour and add them to the blender when pureeing the other ingredients, or simply pick them out of your baby’s portion when serving.

Remove the crusts from the bread, then cut each slice of bread into pieces 

Grease a small oven proof dish, then layer four pieces of bread on bottom

Blended ingredient B and mix well.

Spread on top of the bread with the ingredient B. 

Arrange the rest of the bread pieces on top of the ingredient B

Blend together the eggs, milk, banana (we used our food processor for this).

Pour the mixture over the bread very carefully, so that all of the bread is thoroughly moistened.

Then transfer to the fridge and leave for AT LEAST half an hour. If we’re serving this for breakfast, we leave it to soak overnight, to make sure that the bread soaks up all the liquid and is really nice and soft!

To cook, preheat the oven to 150°c

Place the dish in the oven and bake for 30 to 40 mins. When ready, the eggs should be set and the top should be pale gold in colour.

Cool to a safe temperature, serve

Refrigerate or freeze any leftovers – the pudding will keep for up to one month