I love the addition of Jalna yoghurt to this pudding – it keeps it nice and moist and a lot healthier than adding cream. The acidic tang of yoghurt also balances out the sweetness of the pudding.

Ingredients (serves 2)

  • 2 cups cubed sourdough bread
  • 1 200gram individual conatiner Jalna Blue Yoghurt
  • 3/4 cup Milk (or soy milk)
  • 3 eggs - whisked
  • 4 tbsp brown sugar
  • 1 tbsp castor sugar
  • 1/2 tsp vanilla
  • 3 tbsp butter
  • 1/4 cup sliced almonds
  • 1 tbsp flour
  • 1/2 tsp cinnamon
  • 3 tbsp rolled - quick oats
  • 1/4 cup frozen blueberries


  1. whisk together eggs, milk , Jana blueberry yoghurt , 3 tbsp brown sugar, vanilla ...add diced sourdough bread - fold together , cover bowl & let the mixture sit for 1 hour in the fridge.
  2. lightly butter & dust an oven proof baking dish or large ramekin (could also make smaller individual sized puddings) with castor sugar - coating all sides of baking dish.
  3. scatter frozen blueberries on the bottom of baking dish. spoon the bread mixture over top - spreading it out evenly.
  4. bake for 40 mins at 170 degrees Celsius with tin foil covering the pudding loosely (I like to bake it in a water bath - assuring the custard mixture doesn't curdle - keeps it smooth & silky)
  5. after 40 mins remove from oven...combine 2 tbsp softened butter with the oats , 1 tbsp brown sugar , cinnamon , almonds & flour. You should have a rough - clumpy mixture , sprinkle this over the pudding & bake for an additional 10 mins (do not cover with tin foil )...until the topping is golden brown & crisp.
  6. Can be enjoyed hot or cold...even better with a scoop of ice-cream or frozen yoghurt !

  • As I sit here with the wind howling and rain coming down. the thought of this desert is so tempting wish I had everything here for it.


  • Lovely recipe. I would probably use half that amount of sugar as I prefer mine a bit tart but a few squares of softened apple would substitute nicely.


  • oh wow this looks amazing, and I bet it tastes just as good as it looks – never thought to use sour dough bread before – thank you for your recipe


  • It looks splendid! I’d love it nice hot!


  • I love your recipe,a great week-end dessert to make!


  • Love bread and butter pudding – like your twist on it too!

    • Love the crunchy looking topping on this pudding.


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