Gluten-free bread and butter pudding recipe
Try a different summery sharpness to the childhood favourite dessert with this apricot bread and butter pudding. This warming dessert is the king of nursery puddings and will bring back comforting memories.
See method- Serves 4
- 10mins to prepare and 30mins to cook
- 717 calories / serving
- Gluten-free
Ingredients
- 8 slices of gluten free sliced white bread, crusts left on
- 75g unsalted butter
- 200ml whole milk
- 100ml (31⁄2fl oz) double cream
- 3 eggs
- 60g (4 tbsp) apricot jam
- 85g (3oz) caster sugar
- 15g (1 tbsp) demerara sugar
- 15g (1 tbsp) flaked almonds
Each serving contains
- Energy
- 2990kJ 717.0kcal
- Fat
- 41g
- Saturates
- 11g
- Salt
- 0.9g
- Sugars
- 46g
of the Reference intake
Carbohydrate 76.0gProtein 11.0gFibre 3.6g
Method
- Preheat the oven to Gas Mark 4, 180°C, fan 160°C and butter a 7 x 9in baking dish.
- Generously butter the bread on both sides, then form into sandwiches and cut into triangle quarters. Arrange these quarters neatly in the dish so that they are overlapping each other.
- Whisk the milk, cream, eggs and apricot jam together thoroughly and pour this mixture over the buttered bread.
- Scatter with the demerera sugar place in the oven for 30 minutes. Remove from the oven and scatter over the flaked almonds before giving the bread and butter pudding between 5 and 10 minutes to turn the topping a golden brown.
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