Gluten Free Bread and Butter Pudding

15 mins
45-50 mins


  • 850g gluten-free white bread, buttered, crusts removed
  • 4 eggs
  • 1 cup (250ml) milk
  • 1 cup (250ml) cream
  • 1/2 cup (110g) caster sugar
  • 1 tsp Taylor & Colledge Vanilla Extract
  • Taylor & Colledge Vanilla Bean Dusting Sugar
  • Mixed berries to serve (optional)


Step 1
Preheat oven to 180C (160C fan-forced). Grease an 8-cup ovenproof dish.
Step 2
Cut bread into large cubes. Place half the bread into the greased dish, trimming to fit snugly.
Step 3
Whisk together eggs, milk, cream, caster sugar and Taylor & Colledge Vanilla Extract. Pour half of this mixture over the bread.
Step 4
Add the remaining bread to the dish, and pour over the remaining custard mixture. Set aside for 10 minutes.
Step 5
Place dish in a baking pan. Pour in enough hot water to come halfway up the side of the dish. Bake for 45-50 minutes, or until the custard is set.
Step 6
Dust with Taylor & Colledge Vanilla Dusting sugar and serve with handfuls of berries.
Step 7
Recipe courtesy of Australian Table