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Bread & Butter Pudding

Bread and butter pudding has always been one of my favourites, a classic British dish I used to enjoy pretty much every week with my grandparents. It's a perfect recipe for using up stale left over bread and this version has been made dairy free too. Gluten free bread works well in bread and butter pudding as it is more dry than regular bread.

Added 5th December 2014
Recipe by Alison Wheatley

This recipe is...

  • Dairy Free Dairy Free
  • Vegetarian Vegetarian

Ingredients

3 slices white bread
Roughly 30g dairy free spread
60g dried mixed fruit
25g sugar
150ml soya milk
100ml soya cream
1 egg
1tsp nutmeg
  • Preparation Time: 15 Mins
  • Cooking Time: 35 Mins
  • This recipe makes 2 servings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Thickly spread both sides of the bread with dairy free spread, either soya or sunflower, and cut into halves diagonally (into triangles), you can either cut off the crusts at this point or leave them on depending on personal preference.

2. In a bowl mix together the sugar and dried fruit.

3. Sprinkle some of the fruit sugar mix into the bottom of a ovenproof dish.

4. Place the bread triangles into the dish leaning against either other, sprinkling some of the sugar and fruit between each slice.

5. Once all the slices have been layered sprinkle the rest of the sugar mix over the top.

6. In a jug, mix together the soya milk, cream and egg. Pour the mix over the top of the bread.

7. Gently press down the bread to help it absorb the egg solution, and then sprinkle the nutmeg on top.

8. Let the pudding sit for 10-15 minutes to absorb the solution a little, then place in the oven on gas mark 5 for about 20 minutes or until the egg is cooked and the top is nicely browned.

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