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Gluten-free bread and butter pudding recipe
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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. See method
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
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Energy
2990kj
717kcal
36%
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Fat
41g
59%
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Saturates
11g
105%
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Sugars
46g
51%
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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.
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