There is a sweet spot where dessert breakfast meets dessert and it is heavenly

Bread pudding is one of those sweet treats that transports you to a warm and fuzzy place. It has been a go-to comfort food for decades with good reason.

Serve with custard or vanilla ice cream for extra decadents. 


  • 10 slices SASKO Low GI Oats and Honey Flavoured White Bread
  • 15 g butter, melted
  • 1 apple, cored and sliced thinly
  • 600 ml milk
  • 1 tsp. vanilla essence
  • 3 Tbsp. castor sugar
  • 1 large free-range eggs, plus 3 yolks
  • ½ tsp. ground cinnamon
  • ¼ cup of shaved coconut flakes
  • A handful of raspberries for garnish (optional)

How to

  • Brush the SASKO Low GI Oats and Honey bread with a little melted butter on one side, then cut into triangles and layer butter-side up with the apple in an ovenproof dish.
  • Heat all the milk in a pan with the vanilla until almost boiling, then remove from the heat. 
  • Beat the sugar with the egg and egg yolks in a bowl, then pour over the milk, whilst continuously whisking. 
  • Strain back into the pan.
  • Cook over medium heat until the mixture just coats the back of a spoon, then add the cinnamon.
  • Pour over the bread, then leave to soak in for 20 minutes.
  • Top with coconut flakes.
  • Preheat the oven to 170°C, then bake the pudding for 30-40 minutes until the custard is set and the tips of the bread slices are golden.
  • Garnish with fresh raspberries.


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Recipe courtesy of SASKO