Bread And Butter Pudding Gluten Free Recipes

BREAD AND BUTTER PUDDING - GLUTEN FREE

Steps:

• Mix and whisk together the eggs, milk and cream in a medium sized bowls.
• Remove crusts from bread and butter each slice. Cut bread slices in half into traingles.
• Grease an oven-proof dish or ramekins.
• Layer the bread into the bottom of the dishes. Overlap the bread in layers so that it looks pleasing. Any bread that is above the custard layer will brown beautifully.
• Sprinkle the dried fruit over the bread.
• Pour the custard mixture over the bread and then sprinkle over cinamon.
• Bake at 180°C for 20-30 minutes.
• Pudding is best eaten warm but can be eaten cold also.

BREAD AND BUTTER PUDDING

Steps:

• Heat oven to 180C/160C/gas 4. To make the custard, heat the milk, cream and vanilla pod with its scraped out seeds (if using) together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture, including the vanilla pod, over the eggs, stirring constantly until smooth. Stir in the vanilla extract now if using.
• Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.
• Remove the vanilla pod from the custard then pour the custard over the pudding. Leave to soak for at least 30 mins, or longer in the fridge, if you like. Sprinkle over the demerara and bake for 35-40 mins until golden brown and puffed up.