Bread and Butter Pudding - Gluten Free

Submitted by Jubes

"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: 50mins
• Ingredients: 9
• 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.

Reviews

[Toni N.]

The method didn’t actually include adding the vanilla essence or caster sugar so the bread and butter wasn’t very good... waste of good ingredients or a novice!!

 

[katew]

Made as written but used dried apricots instead of sultanas and also used wholegrain bread. This was wonderful comfort food and it came out of the oven all puffy and golden. DD said she would prefer it sweeter but that is her sweet tooth talking. I loved it as is and will try it cold tomorrow.

 

[Sydney Mike]

AN ABSOLUTELY SATISFYING COMFORT FOOD! Made this recipe almost as written, but did use 1/4 cup of dark raisins AND 1/4 cup of snipped, dried Fuji apples! Served it with a scoop of frozen vanilla yogurt for a late-night treat! Also shared this great dessert with some neighbor friends who loved it as much as we did! Thanks for sharing this great recipe! [Tagged, made & reviewed for one of my partners in the Aus/NZ Recipe Swap #21]