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Chop your gluten free bread into chunks - a quite solid gluten free bread works best for this as the drier the bread the better pudding you get. Grease a 10inch square baking tin and chuck in the bread chunks.
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Chop up your prunes and place in a bowl with the raisins and sugar and mix together, pour them in with the bread and also add the melted butter stir through evenly.
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In a jug whisk together the milk, eggs, cinnamon and vanilla. Pour this mix over your bread, lightly press down the bread with a fish slice so it starts to absorb the the milky mixture. Sprinkle nutmeg on top.
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Place in an oven preheated to gas mark 5/190c and bake for 45-55 mins until baked through and brown. No milky mixture should come to the surface when pressed down.
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Cut into 9 chunks and serve hot with custard or eat cold!
Gluten Free Prune and Raisin Bread Pudding
Back to all recipes.You can't beat a lovely warming bread pudding in the winter and gluten free bread actually makes for a fabulous bread pudding with it being quite dry. Prunes and raisins work really well together and give a lovely flavour to bread pudding. You could switch prunes to dates if you want to or even raisins to sultanas. If you wish you can make this dairy free using dairy free milk alternative and dairy free butter. Why not serve with lashings of custard too!
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 55 Mins
- This recipe makes 9 squares
This recipe contains:
- Dairy
- Egg
Method
Nutritional Information (Per square)
Cals
Calories
230
Carbs
28g
Fibre
2g
Fat
10g
Sugar
19g
Protein
7g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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