Gluten Free Bread Pudding
Traditional bread pudding made with gluten free bread, sultanas and cream. Serve hot with vanilla ice-cream or custard.
Ingredients
- 7 slices gluten-free bread large slices
- 300 ml milk whole or semi
- 300 ml single cream
- 4 eggs
- 50 grams sultanas or seedless raisins or other dried fruit
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons caster (fine) sugar plus extra for sprinkling on top
- 3 tablespoons butter to grease your baking tin
- zest lemon and orange optional
Instructions
- Prepare a glass baking dish (or a baking tin) by greasing it with butter.
- Cut the crust off the gluten free bread and spread it with butter.
- Mix together the eggs, cream, milk, sugar, vanilla essence with nutmeg and the cinnamon.
- Arrange the bread at the bottom of the dish creating single layer (and cutting & shapping the bread as you need to.
- Sprinkle the bread with about half of the sultanas (or your choice of dry fruit)
- Pour about half of the cream mixture into the baking dish to cover the bread.
- Add another layer of bread if you have any leftovers, add some more sultanas and pour over the rest of the cream.
- Finish the dish with more sugar dusting and few extra sprinkles of cinnamon.
- If you have time, leave the gluten free bread pudding to stand for the bread to soak up all the liquid. 20 minutes (or up to 1 hr) should be sufficient.
- Preheat oven to 180C or 350 F.
- Place in the oven and bake for 30 -40 minutes or until golden brown on the top.
- Serve hot with a custard or vanilla icecream.
Tried this recipe?Let us know how it was!