Gluten Free Bread and Butter Pudding
A delicious and healthy dessert, this gluten free bread and butter pudding is made using healthy and wholesome ingredients.
Servings: 4
Calories: 327kcal
Equipment
- Whisk
- Sharp knife
- Chopping Board
- Large Baking Dish
- small baking dish
- bread knife
Ingredients
- 6 large eggs
- 1 cup soy milk
- 1 tablespoon vanilla extract
- ¼ cup honey
- 2 strawberries top removed, thinly sliced
- 2 tablespoons blueberries
- 2 tablespoons raspberries
- 6 slices gluten free white bread
- 50 grams butter softened
To serve
- ice cream of choice
- icing sugar
Instructions
- Preheat the oven to 180°C (conventional setting, 160°C for fan forced). Grease a small baking dish or loaf dish with butter and set aside.
- In a medium bowl whisk together the eggs, soy milk, vanilla extract and honey.
- Butter 6 slices of gluten free bread. Layer 4 slices across the base of the baking dish. Top with blueberries, raspberries and sliced strawberries. Lay the remaining two slices on top.
- Pour the egg mixture over the layered buttered bread and berries. Place into a large baking dish and pour water into the large baking dish until it is about halfway up the side of the smaller bread and butter pudding dish. Carefully place into the oven and bake for 55 minutes, covering with aluminium foil after about 20 minutes to stop the top from burning.
- Remove from the oven. Serve hot dusted with icing sugar and topped with a scoop of your favourite ice cream.
Notes
Nutrient information is an estimate only.
To make dairy free
- swap the butter for dairy free butter.
- grease the baking dish with dairy free butter or with olive oil.
- choose a dairy free and gluten free bread.
Nutrition
Calories: 327kcal | Carbohydrates: 42g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 280mg | Sodium: 329mg | Potassium: 289mg | Fiber: 2g | Sugar: 24g | Vitamin A: 665IU | Vitamin C: 11mg | Calcium: 223mg | Iron: 3mg