Gluten Free Bread and Butter Pudding

- Preparation:
- 15 mins
- Cooking:
- 45-50 mins
Ingredients
- 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)
Method
- 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