Bread and Butter Pudding

Each serving of this slow cooker bread and butter pudding delivers 26 grams of protein from a combination of whole eggs, egg whites, cottage cheese blended into the custard, and a single scoop of vanilla whey. At 340 calories per portion, it sits well below most traditional versions, which rely on heavy cream, extra butter, and generous sugar. The whole-grain bread adds B vitamins and steady-release carbohydrates, while the egg-rich custard provides all nine essential amino acids in a highly bioavailable form.

Warm cinnamon, nutmeg, and vanilla perfume the custard as it slowly sets around layers of lightly buttered bread and golden sultanas. The slow cooker produces a remarkably gentle heat that keeps the custard silky rather than rubbery — the top stays just slightly caramelized where the bread peeks above the liquid, while the center remains soft and spoonable. The result tastes indulgent in a way that belies its protein-forward ingredient list.

For anyone on GLP-1 medication, this is the kind of dessert that works rather than fights your appetite. The portions are modest but deeply satisfying because the protein and warm spices together create a feeling of completeness that a low-protein sweet cannot match. The soft, custardy texture is easy on digestion, and the slow cooker format means zero babysitting — you assemble it, walk away, and come back to dessert.

Why This Works on GLP-1

With 26 grams of protein per serving, this pudding contributes meaningfully to daily protein targets that many people on Ozempic or Wegovy struggle to meet. When appetite drops, dessert is often the first thing to disappear from the plate — but skipping it entirely can mean missing a chance to add protein to your day. The eggs and cottage cheese here provide leucine-rich, complete protein that supports muscle preservation during weight loss, which matters because GLP-1-assisted weight loss can reduce lean mass alongside fat if protein intake falls too low.

The custard is gentle on the stomach precisely because it is slow-cooked. The low, steady heat denatures the egg proteins gradually, producing a soft set rather than the dense, sometimes heavy texture of oven-baked puddings. Whole-grain bread provides a small amount of fiber without the gas or bloating that high-fiber supplements or raw vegetables can cause in the first weeks of GLP-1 treatment.

The fat content is modest at 11 grams per serving, almost entirely from the egg yolks and a thin layer of butter on the bread. That is enough to carry the flavor of the spices and give the custard its richness, but low enough to avoid the delayed gastric emptying issues that high-fat desserts can trigger alongside GLP-1 medications. Brown sugar and sultanas provide the sweetness — real sugar, not artificial, but in a controlled quantity.

Ingredients (serves )

For the bread:

• 5 slices whole-grain bread (150g)
• 1 tbsp (14g) unsalted butter, softened

For the custard:

• 4 large eggs
• 3 large egg whites
• 1½ cups (360ml) low-fat milk
• ½ cup (115g) low-fat cottage cheese
• 1 scoop (30g) vanilla whey protein powder
• 2 tbsp (25g) light brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of fine sea salt

For layering:

• ¼ cup (35g) golden sultanas
• Cooking spray

Instructions

Amounts in the method are for 4 servings.

Prepare the bread:

1. Spread a thin, even layer of softened butter across one side of each bread slice. You want just enough to add richness and help the edges caramelize slightly — a heavy hand here adds calories without improving the result. Cut each slice diagonally into four triangles.

2. Lightly coat the inside of a 3- to 4-quart slow cooker insert with cooking spray. This prevents the custard from bonding to the ceramic, which matters because you will want to scoop clean portions.

Make the custard:

3. In a blender, combine the cottage cheese and about half the milk. Blend on high for 30 seconds until completely smooth with no visible curds. This is the protein backbone of the custard, and it must be seamless — any lumps will remain lumps after cooking.

4. In a large bowl, whisk the eggs and egg whites until uniformly combined. Add the blended cottage-cheese mixture, the remaining milk, protein powder, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk thoroughly until the protein powder is fully dissolved and the mixture is a uniform pale gold. Let it rest for two minutes, then whisk again to break up any protein powder clumps that have surfaced.

Assemble and cook:

5. Arrange half the bread triangles in the slow cooker, buttered side up, overlapping them slightly. Scatter half the sultanas over the bread. Repeat with the remaining bread and sultanas.

6. Pour the custard slowly and evenly over the bread layers. Press the top pieces gently with a spatula so every triangle is at least half submerged. Let the assembled pudding sit for 10 minutes before turning on the heat — this soaking time allows the bread to absorb the custard fully, which prevents dry pockets in the finished dish.

7. Place a clean tea towel or a few layers of paper towel under the slow cooker lid. This catches condensation that would otherwise drip back onto the pudding and make the surface soggy. Cook on LOW for 2 to 2½ hours. The pudding is done when the center is just set but still has a slight wobble — it will firm up as it cools. An overcooked bread pudding turns dense and eggy.

8. Turn off the slow cooker and let the pudding rest with the lid off for 10 minutes before serving. This resting period allows the custard to finish setting from residual heat and makes scooping easier.

Nutrition per Serving

Estimates based on whole-grain bread at 70 kcal per slice, large eggs, low-fat (1%) milk, low-fat cottage cheese, and a standard 120-calorie vanilla whey protein scoop.

Practical Notes

Meal prep and storage. The finished pudding keeps in the refrigerator for up to 3 days in an airtight container. Reheat individual portions in the microwave at 50% power for 60–90 seconds — full power dries out the custard. It does not freeze well; the bread turns spongy after thawing.

Bread choice matters. A sturdy whole-grain loaf with visible seeds or grains holds up best in the slow cooker. Soft sandwich bread disintegrates into mush. If your bread is very fresh, toast the slices lightly before buttering to give them more structure. Sourdough also works beautifully and adds a subtle tang that complements the cinnamon.

Cottage cheese is invisible. Once blended smooth and mixed into the eggs and milk, the cottage cheese is undetectable in taste and texture. It adds 14 grams of protein to the entire batch without changing the custard's character. If you are skeptical, blend it longer — 45 seconds in a standard blender eliminates every curd.

For very small appetites. Cut this into six portions instead of four. Each serving drops to about 225 calories and 17 grams of protein — still a meaningful contribution from a dessert. Pair a smaller portion with a cup of warm milk or a protein latte to bring the protein closer to 25 grams.

Sultana substitutions. Dried cranberries, chopped dried apricots, or fresh blueberries all work. Fresh berries release moisture during cooking, so reduce the milk by 2 tablespoons if using them. Dark chocolate chips (2 tablespoons for the whole batch) are another option that adds only about 35 calories per serving.

Frequently Asked Questions

This article provides general food and nutrition guidance only. It does not constitute medical advice. Always consult your healthcare provider regarding your GLP-1 medication and individual nutritional needs.