Baked Fruit Bread Custard

This is a great filling dessert while the nights are still cool. It has more of a baked custard feel (less bread, more fruit) than a traditional bread and butter pudding. It’s also low GI. It’s a mixture of recipes from Low GI Food and Jude Blereau’s Coming Home to Eat.

I’ve become quite a fan of desserts at the moment. They fill Little B up (he has hollow legs) and Mr B (he works hard physically) plus they are quite nourishing when made from natural whole foods.

4 slices sourdough bread (or fruit bread or wholegrain)

1 tbsp jam (your choice)

½ cup dried peaches (or any fruit of your choosing, we used diced bananas)

2 eggs

¼ cup sugar

1 tsp grated lemon zest

500ml low fat milk

freshly grated nutmeg

- Preheat oven to 170 degrees. Spread the bread slices with jam, and cut each bread slice into quarters and arrange in a 1.25 litre ceramic baking dish. Scatter with chopped fruit.

- Whisk together eggs, sugar and lemon in a bowl. Whisk in the milk. Pour over bread and sprinkle with nutmeg. Set aside for 5 mins to allow the bread to soften.

- Put the dish in a roasting tin of hot water. The water should come halfway up the sides of the dish. Bake for 35 minutes or until set.