Bread & Butter Pudding - Coeliac Sanctuary
Posted On: 5th December 2014
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.
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
3 slices white bread
Roughly 30g dairy free spread
60g dried mixed fruit
150ml soya milk
100ml soya cream
Preparation Time: 15 Mins
Cooking Time: 35 Mins
This recipe is free from...
Celery, Crustaceans, Dairy, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Sulphites, Tree Nuts
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.
Soya spread can be replaced with normal margarine, soya cream with single cream and soya milk with semi skimmed milk if dairy free is not required
This recipe makes 2 servings
Nutritional info per serving
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