‘Bread & Butter Pudding’ - Naturopath Version
This version of ‘bread & butter pudding’ keeps all the cosy nostalgia of the classic, but with a few nourishing upgrades. Eggs, full-fat milk and a scoop of collagen turn it into a protein-rich, nutrient-dense start to the day, while fruit adds natural sweetness and gentle fibre. It’s the kind of breakfast that keeps little bellies full for hours without the mid-morning crash.
It’s also wonderfully forgiving, perfect for using up day-old bread and whatever fruit you have on hand. Serve it with yoghurt, a splash of milk or a spoon of stewed fruit and you’ve got a breakfast that’s comforting, nourishing and quietly packed with goodness. I also love this for a mid afternoon snack!
Ingredients
3–4 slices sourdough or wholemeal bread (day-old is perfect)
Butter or ghee (generous spreading encouraged)
2 eggs
1 cup full-fat milk (or half milk / half coconut milk)
1 scoop unflavoured collagen (≈10 g)
1 tsp vanilla
½ tsp cinnamon
Fruit of choice - I used peaches because they’re delicious and in season!
1–2 tbsp maple syrup or honey (optional, adjust to age)
Optional boosts:
1 tbsp ground flax or chia
Small handful of raisins or chopped dates
Method
Butter the bread, cut into cubes or strips and layer into a small baking dish (I kept the bread in whole pieces in my video, however doing this step would make it easier to cut)
Layer sliced fruit between each layer
In a bowl, whisk:
Eggs
Milk
Collagen (whisk well so it dissolves)
Vanilla, cinnamon, maple/honey
Any other optionals!
Pour over the bread and press gently so everything soaks
Rest 10–15 mins if you have time (helps texture).
Bake at 170°C for 30–35 mins, until just set and golden.
To Serve
A spoon of full-fat Greek yoghurt or coconut yoghurt
Stewed fruit or berries
Extra drizzle of honey
Age tweaks
Under 1: skip honey/maple and rely on fruit sweetness
Toddlers: grate fruit very finely and bake until extra soft
Older kids: add nuts or a light dusting of nutmeg