It might be March but spring has definitely not sprung in New England. After another heap of snow last week the temperatures have remained decidedly low and wintery. 

The sun is shining and I can hear (although can't see so can only assume they are hiding somewhere warm) birds tweeting, there was even a snow drop peeking out of my front flowerbed.. before it got battered by storm Stella.

At times like this we need comfort food. Although as I'm still trying to stick with my healthy eating intentions of 2017 (and battling hormone induced bulge, which I swing back on forth on as to whether that gives me carte blanche to stuff my face because even if I starve myself the lbs keep piling on?!) I need comfort on a calorie budget.

This B&B pud is a cheeky little winter warmer that will give you the warm and fuzzies without quite as much of the stuffed and bloaties. It's not as sweet as the traditional pudding so add sugar to your taste (although, you know, not the point) or pile on some natural sweetness with some berries or baked fruit.

Bread and Butter Pudding

Serves 6

cinnamon raisin loaf (9 slices/ about ¾ loaf)

2 tablespoons Low fat spread

3 eggs

2 tablespoons raw cane sugar

1 teaspoon cinnamon

1 cup unsweetened almond milk

1 teaspoon vanilla extract

1 tablespoon raw cane sugar, to top

4 tablespoons sliced almonds

Using almond milk in the place of cream for the custard, cinnamon for sweetness; less sugar; and low fat spread instead of butter makes this recipes a little more virtuous than it’s full fat cousin!

Butter one side of the bread slices, cut in half diagonally and arrange in the crock pot.

           

Mix together the eggs, almond milk, sugar, cinnamon and vanilla. Pour the custard over the bread and leave to stand for half an hour.

Sprinkle over the sugar and cook on high for 4 hours.

Top with the sliced almonds for some added crunch (and a little extra sprinkle of can sugar if  you have a really sweet tooth!)