A proper winter warmer pud, we’ve taken this classic and put our TPW spin on it! Our delicious bread and butter pudding is packed with protein and significantly lower in calories, fat and sugar than the traditional recipe. We’ve subbed the large quantities of sugar with our incredible Zero Syrup along with dried apricots to boost the natural sweetness, add nutrients and contribute towards one of your 5 A Day! We also included tasty pecans for added fibre, healthy fats and texture! They pair perfectly with the maple syrup flavour of the zero syrup, but feel free to use any type of nuts or fruit you fancy! If you want to make this recipe even healthier still, we’ve offered some calorie slashing solutions below! Time: 1 hour 

Difficulty: Easy

Nutrition per serving: kcal: 339, Protein: 18g, Carbs: 30g, Fat: 15g

Servings: 8


  • 3 scoops TPW Whey Protein Concentrate in Vanilla Creme flavour 
  • 350g sliced bread or crumpets (use wholewheat bread if you want to increase the fibre and make this recipe healthier still!) 
  • 50g TPW Zero Syrups in Maple Syrup Flavour 
  • 600ml Unsweetened Almond Milk 
  • 3 Large Eggs
  • 150g Dried Apricots 
  • 50g Sultanas (optional)
  • 100g Pecans 
  • 2 tsp Cinnamon 
  • ½ tsp Nutmeg 
  • 25g butter, melted (If you would like to reduce the calories and fat in this recipe, substitute the butter for a low-cal ‘buttery’ spray or spread. 


  1. Preheat the oven to 180C
  2. Place the almond milk, eggs, cinnamon, nutmeg, whey powder, half of the zero syrup (25g) in a blender and blend until smooth.
  3. Thinly brush or spread the melted onto each slice of bread and cut into halves.
  4. In an oven proof ceramic bowl, place a layer of bread in the bottom and sprinkle with some of the dried apricots (along with sultanas if using) and pecans. Then another layer of bread, followed by another sprinkling of the dried fruit and pecans until all bread, fruit and nuts is used.
  5. Pour your liquid mixture into the ceramic bowl with the bread – it may look like too much liquid at this stage but it will be fine.
  6. Gently squash the bread using a potato masher or the back of a spoon to ensure the mixture is absorbed.
  7. Cover the dish with foil and place in a preheated oven or 45 minutes.
  8. Remove the foil, drizzle or brush the remaining zero syrup over the pudding and bake for a further 10 minutes.
  9. Dig in and enjoy! 
4.1/5 (16 Reviews)
Stephanie Yates

Stephanie Yates

Stephanie has a BSc in Food and Nutrition, paired with an extensive culinary background gained working as a chef and recipe developer for healthy eateries. With a passion for fitness and sports nutrition, Stephanie utilises her knowledge to deliver science-backed nutritional guidance and up-to-date, well-researched articles in this field. As a former chef, Stephanie has a wealth of experience in developing creative, healthy and delicious recipes to help people meet their nutritional needs and fitness/body goals.

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