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Gluten-free bread and butter pudding recipe

35 ratings

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

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
2990kj
717kcal 36%
Fat
41g 59%
Saturates
11g 105%
Sugars
46g 51%
Salt
0.9g 15%

of the reference intake
Carbohydrate 76g Protein 11g Fibre 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.

See more Dessert recipes