Gluten-free bread and butter pudding recipe

  • Serves 4
  • 10mins to prepare and 30mins to cook
  • 717 calories / serving
Add this recipe to your binder.

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.

See more Dessert recipes

  • Ingredients

  • 8 slices of gluten free sliced white bread, crusts left on
  • 75g (3oz) 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
  • 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


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.