Bread and Butter Pudding - Gluten Free

This is a great old-fashioned dessert. It's wonderful in winter and a good way of using up your stale gluten-free bread. Its great with cream or ice-cream

• Ready In: 50 mins
• Serves: 6-12

Ingredients

• 8  slices  bread (or more if desired)
• 1  tablespoon butter
• 4  eggs
• 3  tablespoons caster sugar
• 2 1⁄2 cups milk (can use soy milk)
• 1⁄2 cup  cream (single or pouring cream)
• 1  teaspoon vanilla essence
• 1⁄4 cup sultanas or 1⁄4 cup  other dried fruit, if desired
• 1⁄4 teaspoon cinnamon

Directions

1. Mix and whisk together the eggs, milk and cream in a medium sized bowls.
2. Remove crusts from bread and butter each slice. Cut bread slices in half into traingles.
3. Grease an oven-proof dish or ramekins.
4. Layer the bread into the bottom of the dishes. Overlap the bread in layers so that it looks pleasing. Any bread that is above the custard layer will brown beautifully.
5. Sprinkle the dried fruit over the bread.
6. Pour the custard mixture over the bread and then sprinkle over cinamon.
7. Bake at 180°C for 20-30 minutes.
8. Pudding is best eaten warm but can be eaten cold also.