Sugar Free Dessert Recipe -Banana and Apple Bread Pudding
This sugar free dessert recipe makes a wonderful fruity bread pudding that baby can enjoy with the whole family. The best thing about it? Absolutely NO ONE will guess it’s sugar free!
This is one of our most recently created recipes and it’s been such a success with our family we couldn’t wait to share it with you here!
Ideal for babies from 6 months onwards who have been separately introduced to all the ingredients beforehand, this is an extremely versatile dish and one we think you’ll soon be preparing often!
- The pudding is soft and ‘squidgy’, meaning it’s easy for your toothless tot to gum!
- It’s nutritious, containing whole wheat, vitamin-rich fruit, eggs and calcium-packed milk.
- Although it’s a fabulous winter warmer, it can also be served chilled, meaning it’s the perfect dessert for any time of year.
- We’ve called this a dessert – but it would also make a brilliant breakfast! Prepare it beforehand and you have something nutritious on hand for those busy mornings!
- When chilled, this dish can be served as a finger food and it’s ideal for those doing baby led weaning!
- It’s so tasty that you can confidently prepare this sugar free dessert for baby AND the rest of the family to enjoy!
NOTE: Please do check with your doctor before introducing new foods to your baby.
The information given here is for guidance only and does not replace professional medical advice.
Baby’s Sugar Free Dessert – Banana and Apple Bread Pudding
This recipe produces just enough for baby to share with mummy and daddy – simply increase the quantities for bigger appetites or if your family is larger.
2 slices of whole wheat bread
1/2 dessert apple, peeled, cored and thinly sliced (we used Golden delicious)
2 tbsp whole milk (can also be made with breast milk or formula if you prefer)
1 small, ripe banana
1 tbsp raisins*
pinch ground ginger (optional)
1/2 tsp vanilla extract
*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 4 triangles.
Grease a small oven proof dish, then layer four triangles of the triangles along the bottom (as shown).
Top the bread with the sliced apple. Sprinkle the apple with the ginger and half of the raisins.
Arrange the rest of the bread triangles on top of the apple.
Blend together the eggs, milk, banana and vanilla (we used our food processor for this).
Pour the mixture over the bread triangles very carefully, so that all of the bread is thoroughly moistened.
Sprinkle with the raisins, 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 325 deg F.
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 – and marvel over how good a dessert can taste with no sugar!
Refrigerate or freeze any leftovers – the pudding will keep for up to one month in the freezer.
Note: If the apple is a little more than baby can manage, you can either mash it thoroughly OR use homemade applesauce in place of the sliced apple.