Gluten-free bread and butter pudding recipe

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  • Serves 4
  • 10mins to prepare and 30mins to cook
  • 717 calories / serving
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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.

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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  • Ingredients

  • 8 slices of gluten free sliced white bread, crusts left on
  • 75g (3oz) unsalted butter
  • 200ml (7fl oz) 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
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  • Energy 2992kj 717kcal 36%
  • Fat 41.4g 59%
  • Saturates 10.9g 105%
  • Sugars 45.6g 51%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 76g Protein 11g Fibre 3.6g

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