Fish bread and butter pudding
- Servings:
- 4
- Cooking time:
- 1 hour
A light and nutritious, but substantial mid-week dinner, easy to prepare.
Cook’s tip
There is a big variety of fish that can be used such as coley, pollack or haddock. If using frozen fish, thaw first. Prawns are not essential, and if not using, add more fish.
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
| 494 Kcal | 23.4g | 12.4g | 2.8g | 24.1g | 6.4g | 2.5g |
Method
Step 1
Preheat the oven to 200C/Gas Mark 6. Cut the fish into bite-size pieces. Mix together with the prawns and place evenly in a shallow oven-proof dish.
Step 2
Cut the pieces of bread diagonally and place overlapping on top of the fish, buttered side up.
Step 3
Beat together the eggs, add milk and pour over the bread and butter and fish.
Step 4
Cover with a sheet of cling film and press down to ensure the bread soaks up the egg and milk mixture, leave for 20 minutes. Remove cling film and sprinkle over the grated cheese.
Step 5
Place in the oven on a baking tray and leave to cook for 25 minutes. Serve with broccoli, peas, sweetcorn or crisp green salad.
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